How can I store Valentine Ganache Cookies?

To keep Valentine Ganache Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to ensure they stay soft and chewy, you can also refrigerate them for better preservation, though this might slightly alter the texture.

Can I make these cookies vegan?

Yes, you can easily make Valentine Ganache Cookies vegan by substituting eggs with flax eggs or applesauce and using vegan butter instead of regular butter. Ensure you use dairy-free chocolate chips for the ganache.

What can I use instead of heavy cream for the ganache?

Instead of heavy cream, you can use coconut cream or any non-dairy cream for a lighter option. These alternatives will still yield a deliciously smooth ganache to fill your cookies.

What if I don't have raspberry powder?

If freeze-dried raspberry powder isn't available, you can opt for pink food coloring instead to achieve the desired hue without compromising flavor. Alternatively, simply omit coloring for a classic chocolate version.

How do I achieve the perfect chewy cookie texture?

To achieve the perfect chewy texture, make sure to not overbake the cookies. Remove them from the oven when the edges are firm but the centers look slightly underbaked. Cooling them on the baking sheet will set them just right.

Valentine Ganache Cookies: 10 Mouthwatering Bites

Ingredients

Scale

1 cup (226 g) Unsalted Butter
1 cup (200 g) Granulated Sugar
1 cup (200 g) Brown Sugar
2 Large Eggs
2 teaspoons Vanilla Extract
2.5 cups (315 g) All-Purpose Flour
0.5 cup (45 g) Unsweetened Cocoa Powder
0.5 teaspoon Baking Soda
0.25 teaspoon Salt
0.5 teaspoon Espresso Powder (optional)
2 to 3 teaspoons Freeze-Dried Raspberry Powder or Pink Food Coloring
0.5 cup (120 ml) Heavy Cream
0.75 cup (130 g) Dark or White Chocolate Chips
1 tablespoon (14 g) Butter (optional for ganache filling)

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Instructions

Cream the softened butter with both sugars until light and fluffy. Add eggs one at a time along with vanilla extract.
Mix dry ingredients and combine with the wet mix until fully incorporated. Chill dough wrapped in plastic for at least 30 minutes.
Scoop the chilled dough and make small wells in each ball. Preheat oven to 350°F (175°C) and bake cookies for 10-12 minutes until edges are firm but centers are soft.
Prepare ganache by heating cream and pouring it over chocolate chips. Stir until smooth and fill each cookie’s center with ganache.
Optional: Sprinkle additional raspberry powder or pink food coloring over the ganache before serving.

Notes

These cookies can be made gluten-free with a flour blend. Consider flavor variations like peppermint extract or orange zest for a unique twist.

Author: Vivian Brooks
Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg