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Valentine Ganache Cookies

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Soft and festive, these pink and chocolate cookies are filled with silky ganache and topped with heart sprinkles—perfect for Valentine’s Day baking.

Ingredients

Chocolate Cookie Dough:

½ cup (113 g) unsalted butter, softened

½ cup (100 g) granulated sugar

½ cup (100 g) brown sugar

1 large egg

1 tsp vanilla extract

1 cup (125 g) all-purpose flour

½ cup (45 g) unsweetened cocoa powder

½ tsp baking soda

¼ tsp salt

½ tsp espresso powder (optional)

Pink Cookie Dough:

½ cup (113 g) unsalted butter, softened

½ cup (100 g) granulated sugar

½ cup (100 g) brown sugar

1 large egg

1 tsp vanilla extract

1½ cups (190 g) all-purpose flour

½ tsp baking soda

¼ tsp salt

2–3 tsp freeze-dried raspberry powder or pink food coloring

Ganache Filling:

½ cup (120 ml) heavy cream

¾ cup (130 g) dark or white chocolate chips, finely chopped

1 tbsp (14 g) butter (optional)

Optional Toppings:

Freeze-dried raspberries

Chocolate squares

Heart sprinkles

Melted white chocolate (for drizzling)

Instructions

Prepare each dough flavor separately. Cream butter and sugars until light and fluffy.

Add egg and vanilla extract; mix well. Stir in dry ingredients for each dough type.

Chill dough for 30 minutes.

Scoop dough into balls, place on a baking sheet, and press a well into each.

Bake at 350°F (175°C) for 10–12 minutes.

After baking, re-press the centers gently. Let cookies cool completely.

For ganache, pour hot cream over chopped chocolate (and butter, if using). Stir until smooth and silky.

Fill cookie centers with ganache and decorate with toppings.

Let set at room temperature or refrigerate briefly before serving.

Notes

Dough can be prepared up to 2 days in advance and stored in the fridge.

For quick fillings, substitute ganache with Nutella or raspberry jam.

Store ganache-filled cookies in a single layer to prevent smudging.

Find it online: https://allrecipesmade.com/valentine-ganache-cookies/