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 each dough flavor separately. Cream butter and sugars, add egg and vanilla, then stir in dry ingredients.
- Chill dough for 30 minutes.
- Scoop dough into balls, press a well in each. Bake at 350°F for 10–12 minutes.
- Re-press centers after baking. Cool completely.
- Make ganache by pouring hot cream over chocolate, stir until smooth.
- Fill cookie centers with ganache and decorate as desired.
- Let set at room temp or chill briefly before serving.
Notes
Store cookies in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg