Devil’s Food Cookies with Ganache Recipe

If you’re a chocolate lover like me, you’re going to flip for this Devil’s Food Cookies with Ganache Recipe. Soft, deeply chocolatey cookies with a luscious cocoa filling and a silky chocolate ganache topping—what’s not to love? I promise, once you try these, they’ll be your new go-to when you want a seriously indulgent treat. Keep reading because I’ll walk you through every step to make these effortlessly fabulous cookies in your own kitchen!

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Ingredients & Why They Work

The magic of this Devil’s Food Cookies with Ganache Recipe comes down to thoughtful ingredients that play off each other beautifully. Each one has a purpose—from the cake flour that gives a tender crumb to using both brown and granulated sugars for depth in sweetness and texture.

• Unsalted Butter: Provides richness and helps create that melt-in-your-mouth tender texture.
• Light Brown Sugar: Adds moisture and a subtle caramel note that compliments the chocolate.
• Granulated Sugar: Balances sweetness and helps with proper cookie structure.
• Cooking Oil (Avocado/Canola/Vegetable): Keeps the cookies soft and moist without weighing them down.
• Large Eggs: Bind everything together and add structure.
• Vanilla Extract: Enhances the chocolate flavor and rounds out the taste.
• Cake Flour: The secret to tender, cakey cookies—if you don’t have any, I’ll give you a handy swap below.
• Dutch Cocoa Powder: Adds that rich chocolate depth with a smooth finish.
• Baking Powder & Baking Soda: Provide the gentle lift needed for soft but structured cookies.
• Salt: Balances the sweetness and intensifies chocolate flavors.
• Powdered Sugar (for filling): Creates a smooth texture in the cocoa filling.
• Semisweet Chocolate Chips: Perfect for melting into a dreamy ganache topping.
• Heavy Cream: Makes ganache velvety and easy to spread.

Tweak to Your Taste

One of the things I love most about this Devil’s Food Cookies with Ganache Recipe is how flexible it is—you can tweak it to suit your flavor preferences or dietary needs without losing that amazing chocolatey essence. I often experiment with the filling and ganache to keep things fresh.

• Variation: I once swapped the semisweet chocolate for dark chocolate in the ganache for a richer, less sweet finish that my husband loved.
• Nutty Twist: Try adding finely chopped toasted hazelnuts inside the filling for a delightful crunch.
• Dairy-free Option: Substitute coconut oil for butter and use a dairy-free cream alternative to make this recipe vegan-friendly—the texture changes slightly but it’s still delicious.
• Spice it Up: A pinch of cinnamon or instant coffee powder in the dough amps up the chocolate flavor beautifully.

Step-by-Step: How I Make Devil’s Food Cookies with Ganache Recipe

Step 1: Cream Butter and Sugars Until Fluffy

Start by beating together softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer. Don’t rush this—give it at least a couple of minutes to get it light and creamy. You’ll see the mixture lighten in color and get fluffy, which sets the stage for those tender cookies. I learned the hard way that skimping on this step affects texture, so don’t skip it!

Step 2: Add Oil, Eggs & Vanilla and Mix Until Combined

Pour in your cooking oil, then crack in the eggs one at a time, and add the vanilla extract. Stir this together on low speed until everything is nicely incorporated. Using oil along with butter ensures the cookies stay soft even after baking—trust me, this little combo works wonders.

Step 3: Whisk Dry Ingredients and Combine

In a separate bowl, whisk the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt. Gradually add these dry ingredients to your wet mix, stirring just until fully combined. Overmixing here can toughen cookies, so mix until no streaks remain but don’t go beyond that.

Step 4: Chill The Dough

Cover the dough with plastic wrap and chill it in the fridge for 30 minutes. This step is crucial—it firms up the dough so it’s easier to handle and helps the cookies hold their shape rather than spread too thin while baking.

Step 5: Prepare the Cocoa Filling

While your dough chills, whip up the filling by beating softened butter until creamy, then gradually adding powdered sugar. Once smooth, mix in cocoa powder, vanilla, and a pinch of salt. Scoop tablespoon-sized dollops onto wax paper and freeze them until firm—that way, they won’t melt right into the dough when assembling.

Step 6: Assemble the Cookies

Once your dough and filling are both nicely chilled, scoop out ¼ cup-sized balls of dough, flatten them slightly, and make a deep well in the center. Pop a frozen filling dollop into that well, then carefully wrap and roll the dough around the filling until it’s completely hidden. These moments require a gentle touch so you don’t crack the dough or expose the filling.

Step 7: Bake to Soft Perfection

Place cookies onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12–14 minutes. The tops might look a bit underdone, but the edges should be firm—that’s your cue to pull them out. Cooling on the baking sheet is important since warm cookies are fragile.

Step 8: Make and Spread the Ganache

After the cookies have cooled completely, gently heat your semisweet chocolate chips and heavy cream in the microwave, stirring every 15 seconds until smooth. Spread about a tablespoon of this ganache over each cookie’s top and let it set—this glossy finishing touch makes the cookies feel so decadent and fancy!

How to Serve Devil’s Food Cookies with Ganache Recipe

Garnishes

I love topping these cookies with a sprinkle of flaky sea salt right after spreading the ganache—it adds a surprising pop that balances the sweetness so well. You can also dust a little powdered sugar or cocoa powder for an elegant touch, especially if serving at a dinner party.

Side Dishes

They’re amazing with a cold glass of milk, a creamy cappuccino, or even a scoop of vanilla bean ice cream. Sometimes, I set up a dessert board with fresh berries and whipped cream for a stunning chocolate experience that everyone raves about.

Creative Ways to Present

For special occasions, I’ve dipped the cooled ganache-coated cookies halfway in melted white chocolate, then sprinkled crushed pistachios or edible gold dust for a classy glam look. You can also layer them in pretty jars or stack tied with ribbon as edible homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store these Devil’s Food Cookies with Ganache in an airtight container in the fridge because of the ganache topping. They keep beautifully for up to a week this way. When I bring them out to serve, I let them come to room temp (about 20 minutes) so they’re soft and the ganache is creamy again.

Freezing

If you want to freeze, I recommend freezing the cookies un-ganached first—wrap them tightly in plastic wrap, then foil. When ready to enjoy, thaw fully, then add the ganache topping fresh. This keeps that silky ganache perfect and prevents it from cracking.

Reheating

To warm leftover cookies, I pop one in the microwave for 8-10 seconds (watch closely!)—this brings back the soft cookie and slightly melty filling. Ganache softens too, giving you that just-baked feel without reheating an entire batch.

FAQs

Final Thoughts

This Devil’s Food Cookies with Ganache Recipe is close to my heart because it’s my answer to the perfect chocolate cookie dilemma—rich but soft, with that extra wow factor in the filling and ganache. It’s the kind of recipe you’ll find yourself making on repeat, for cozy evenings, celebrations, or just because. I can’t wait for you to try it and see how these cookies bring a little extra joy to your kitchen. Trust me, your chocolate-loving self is going to thank you!

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