I love this recipe because it combines two cookie flavors in one batch and finishes them with a smooth ganache filling that feels indulgent without being complicated. I like how the cookies stay soft, how customizable the fillings and toppings are, and how far in advance I can prep the dough to make things easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cookie Dough Chocolate:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon espresso powder, optional
Cookie Dough Pink:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 to 3 teaspoons freeze-dried raspberry powder or pink food coloring
Ganache Filling:
1/2 cup heavy cream
3/4 cup dark or white chocolate chips, finely chopped
1 tablespoon butter, optional
Optional Toppings:
Freeze-dried raspberries
Chocolate squares
Heart sprinkles
Melted white chocolate for drizzling
Directions
I prepare each cookie dough flavor separately. I cream the butter and sugars together until light, then mix in the egg and vanilla. I stir in the dry ingredients just until combined.
I chill both doughs in the refrigerator for about 30 minutes so they are easier to shape.
I scoop the dough into balls, place them on a baking sheet, and press a shallow well into the center of each. I bake them at 350°F for 10 to 12 minutes.
Right after baking, I gently re-press the centers to keep space for the filling, then let the cookies cool completely.
I make the ganache by heating the cream until hot, pouring it over the chopped chocolate, and stirring until smooth. I add butter if I want extra shine.
I fill each cookie center with ganache and decorate with my chosen toppings. I let them set at room temperature or chill briefly before serving.
Servings and Timing
I get about 20 cookies from this recipe. I spend roughly 30 minutes on prep, 12 minutes baking, and about 15 to 20 minutes chilling and assembling, for a total time of around 1 hour.
Variations
I sometimes swap the ganache for Nutella or raspberry jam when I want a quicker filling. I also like using white chocolate ganache with the pink cookies for contrast or adding peppermint extract to the chocolate dough for a different flavor twist.
Storage/Reheating
I store these cookies in a single layer in an airtight container to keep the ganache neat. I keep them at room temperature for one day or refrigerate them for up to 3 days. Before serving from the fridge, I let them sit out for a few minutes so the ganache softens slightly.
FAQs
Can I make the dough ahead of time?
I often make the dough up to two days in advance and keep it refrigerated until I am ready to bake.
Do I have to make both cookie flavors?
I can make just one flavor if I prefer and follow the same method for shaping and filling.
What chocolate works best for ganache?
I like using dark chocolate for a richer flavor or white chocolate for a sweeter, more decorative look.
How do I keep the centers from puffing up?
I always re-press the centers right after baking while the cookies are still warm.
Can these cookies be frozen?
I freeze the unfilled baked cookies and add the ganache after thawing for the best texture.
Conclusion
I enjoy making these Valentine Ganache Cookies because they feel special, creative, and fun to share. The combination of soft cookies, creamy centers, and festive toppings makes them a standout treat that I love baking for celebrations or simple moments of sweetness.
