Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- Pink and red sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix softened butter and sugar until creamy. Add vanilla extract.
- Gradually add flour, mixing until combined. Roll into balls and flatten slightly on baking sheet.
- Bake for 12-15 minutes until edges are golden. Cool completely.
- In a saucepan, heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes.
- Stir until smooth and glossy ganache forms. Spoon onto cooled cookies and spread evenly.
- Decorate with sprinkles while ganache is still soft. Let set before serving.
Notes
- Cookies stay fresh for up to 3 days stored in an airtight container.
- You can add a splash of liqueur to the ganache for an adult twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking and no-bake ganache topping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg