Description
These Valentine Ganache Cookies are soft chocolate thumbprint cookies filled with rich chocolate ganache and topped with a touch of raspberry jam — perfect for celebrating love or indulging your sweet tooth.
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- Raspberry jam (about 1/4 cup)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter and sugar until light and fluffy.
- Mix in the egg yolk, milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mixture until a soft dough forms.
- Roll dough into 1-inch balls and place on the baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- Bake for 10-12 minutes. If the indentations puff up, gently press them again after baking.
- While cookies cool, heat the chocolate chips and heavy cream in the microwave in 20-second intervals, stirring until smooth to make ganache.
- Spoon the ganache into the indentations of each cookie.
- Add a small dollop of raspberry jam on top of the ganache.
- Let the cookies set at room temperature or refrigerate for faster setting.
Notes
- You can use any fruit jam you like, but raspberry adds a nice tart contrast.
- Make sure not to overbake the cookies so they stay soft.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
