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Irresistible Raspberry Ganache Kiss Cookies

raspberry ganache kiss cookies - featured image
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These raspberry ganache kiss cookies combine a buttery chocolate cookie base with a smooth, tangy raspberry ganache center, making them a perfect easy treat for Valentine’s Day or any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 6 ounces (170g) semisweet chocolate, finely chopped
  • 1/3 cup (80ml) heavy cream
  • 1/4 cup (60g) raspberry puree (fresh or thawed frozen raspberries, strained)
  • 1 tablespoon unsalted butter, softened
  • Optional: 1 tablespoon powdered sugar

Instructions

  1. In a large bowl, cream together 1 cup softened unsalted butter and 3/4 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  2. Beat in 1 large room temperature egg and 1 teaspoon pure vanilla extract until fully incorporated, scraping down the bowl as needed.
  3. In a separate bowl, sift together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1/4 teaspoon salt, and 1/2 teaspoon baking powder.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft but not sticky.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop dough into 1-inch balls and place on the baking sheet about 2 inches apart. Press an indentation in the center of each ball with your thumb or back of a small spoon.
  8. Bake for 10-12 minutes until edges look set but centers are still soft. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  9. While cookies bake, heat 1/3 cup heavy cream in a small saucepan over medium heat until it starts to simmer (do not boil). Remove from heat and pour over 6 ounces finely chopped semisweet chocolate. Let sit 2 minutes, then stir until smooth.
  10. Stir in 1/4 cup raspberry puree and 1 tablespoon softened butter until combined. Add 1 tablespoon powdered sugar if desired.
  11. Spoon raspberry ganache into cookie indentations while warm. Let set at room temperature for about 1 hour or refrigerate for 20 minutes to speed up.

Notes

Chill dough for at least 30 minutes to prevent spreading. Use a modest amount of ganache to avoid spilling. If ganache is too thin, chill briefly and stir before filling. Dough can be refrigerated up to 24 hours before baking. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and coconut cream.

Nutrition

Keywords: raspberry ganache cookies, chocolate thumbprint cookies, Valentine's Day cookies, easy chocolate cookies, raspberry chocolate dessert

Find it online: https://twinkletaste.com/irresistible-raspberry-ganache-kiss-cookies-recipe-easy-valentines-treat/