Description
These Valentine ganache cookies are soft, bakery-style thumbprint cookies made with rich chocolate dough and a pretty pink raspberry dough, each filled with a silky chocolate ganache center. Perfect for gifting, parties, or a sweet Valentine’s dessert spread.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 tsp espresso powder
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp freeze-dried raspberry powder or pink food coloring
- 1/2 cup (120ml) heavy cream
- 3/4 cup (130g) chopped dark or white chocolate
- 1 tbsp butter (optional, for shine)
- Heart-shaped sprinkles
- Crushed freeze-dried raspberries
- White chocolate drizzle
Instructions
- In a large bowl, cream butter and both sugars until fluffy. Add egg and vanilla and beat until smooth. In a separate bowl whisk dry ingredients, then mix into wet ingredients just until dough forms. Repeat to make both the chocolate dough and the raspberry/pink dough.
- Wrap each dough separately and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking trays with parchment paper.
- Roll dough into 1.5 tbsp balls and place on tray with space between. Press a thumbprint or spoon into the center to form a well.
- Bake for 10–12 minutes until cookies look just set.
- Immediately press the centers again gently to deepen the wells, then cool on a wire rack.
- Warm cream until steaming (not boiling). Pour over chopped chocolate and let sit 2 minutes. Stir until smooth and glossy. Stir in butter for shine if desired. Cool slightly.
- Spoon or pipe ganache into cookie centers. Top with sprinkles or crushed raspberries. Let set at room temp or chill briefly.
Notes
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg