Start by creaming together 1 cup of unsalted butter and the sugars in separate bowls for the chocolate and pink raspberry doughs. Beat in an egg and a splash of pure vanilla extract to each mixture. Gradually mix in the dry ingredients specific to each flavor. Once combined, chill both doughs in the refrigerator for 30 minutes to firm them up, making them easier to handle.

Preheat your oven to 350°F (175°C) while you scoop the chilled dough into uniform balls—about one tablespoon each. Place the balls on a parchment-lined baking sheet, remembering to create a small indentation in the center of each to hold the ganache later. Bake for 10-12 minutes until the edges are set and the tops look slightly puffy. After baking, re-press the centers gently to maintain the indentation.

In a small saucepan, heat ½ cup of heavy cream over medium heat until it simmers gently. Remove from heat and pour the hot cream over 1 cup of chopped dark or white chocolate chips in a mixing bowl. Let it sit for a minute, then stir until smooth and glossy.

Ensure the cookies have cooled completely on a wire rack before filling them with ganache. Use a spoon or piping bag to fill each center with a generous amount of ganache. After filling, feel free to get creative by decorating your cookies with toppings such as freeze-dried raspberries, heart sprinkles, or a drizzle of melted white chocolate.

Let the ganache set at room temperature, or chill the cookies for a few minutes to firm up the filling. Once set, your Valentine Ganache Cookies are ready to be served.