Valentine Ganache Cookies with Raspberry & Chocolate Hearts

e and Raspberry Treats for Sweet Moments Recipe

★★★★★

5 from 29 reviews

Valentine Ganache Cookies are delightful soft-hearted treats combining rich chocolate and sweet raspberry flavors. These cookies feature a luscious ganache filling nestled between tender chocolate and pink cookie doughs, perfect for celebrating special moments with a romantic touch.

Author: Stella
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour 10 minutes
Yield: 24 cookies 1x
Category: Dessert, Cookie
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough Chocolate:

½ cup (113 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ cup (100 g) brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (125 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon espresso powder (optional)

Cookie Dough Pink:

½ cup (113 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ cup (100 g) brown sugar
1 large egg
1 teaspoon vanilla extract
1½ cups (190 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2–3 teaspoons 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 tablespoon (14 g) butter (optional)

Toppings (Optional):

Freeze-dried raspberries
Chocolate squares
Heart sprinkles
Melted white chocolate for drizzling

Instructions

Prepare Cookie Doughs: Cream the unsalted butter with granulated and brown sugars until light and fluffy. Add the egg and vanilla extract and mix well. Then, separately mix the dry ingredients—flour, cocoa powder (for chocolate dough), baking soda, salt, and espresso powder if using—and gradually incorporate them into the wet mixture. Repeat the process for both chocolate and pink doughs, adding raspberry powder or pink food coloring to the pink dough.
Chill the Dough: Wrap each dough in plastic wrap and refrigerate for at least 30 minutes to help the dough firm up, which will make it easier to shape and improve texture during baking.
Shape and Bake Cookies: Preheat oven to 350°F (175°C). Scoop dough balls of about 1 tablespoon size for each flavor. Place on a baking sheet lined with parchment paper. Press a well in the center of each ball to create space for the ganache filling. Bake for 10–12 minutes until edges are set but centers remain soft.
Re-shape Cookie Centers: Right after baking and while cookies are warm, gently press the centers again with the back of a spoon or your thumb to reinforce the indent for the ganache. Allow cookies to cool completely on a wire rack so they firm up without breaking.
Prepare Ganache Filling: Heat heavy cream until just boiling, then pour over chopped chocolate chips in a heat-safe bowl. Let sit for a minute and stir until smooth and glossy. Stir in butter for extra shine if desired.
Fill and Decorate Cookies: Spoon or pipe the ganache into the indentations of each cookie. Decorate the tops with freeze-dried raspberries, chocolate squares, heart sprinkles, or drizzle with melted white chocolate to enhance presentation and flavor.
Set Ganache: Allow the filled and decorated cookies to set at room temperature for at least 30 minutes or chill briefly in the refrigerator for 10–15 minutes until ganache firms up before serving.

Notes

Espresso powder is optional but enhances the chocolate flavor.
If raspberry powder is unavailable, substitute with pink food coloring for the pink dough.
Ensure ganache is not too hot before filling to avoid melting cookie edges.
Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to 1 week.
For a dairy-free version, use non-dairy butter and cream substitutes.