Description
Delicious Red Velvet Sandwich Cookies featuring soft, cocoa-infused cookies filled with creamy vanilla frosting and studded with milk chocolate chips. Perfect for a festive treat or a sweet snack.
Ingredients
Scale
Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon red velvet bakery emulsion or red gel food color
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 2 cups all-purpose flour
- 1 1/4 cups milk chocolate chips divided
Frosting
- 4 oz. cream cheese room temperature
- 1/2 cup butter room temperature
- 2 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.
- Mix Butter and Sugars: In a large mixing bowl, combine the butter, light brown sugar, and granulated sugar. Using a hand mixer on medium speed, beat them together until the mixture is light and fluffy, about two minutes.
- Add Wet Ingredients: Add the egg, vanilla extract, and red velvet bakery emulsion or red gel food color. Mix until fully incorporated.
- Add Dry Ingredients: Add baking soda, salt, cocoa powder, and all-purpose flour to the wet mixture. Mix on low speed until almost all flour is combined, then increase to high speed and beat for 20 seconds to form a dough ball.
- Incorporate Chocolate Chips: Fold in 1 cup of the milk chocolate chips. Reserve 1/4 cup chocolate chips for topping the cookies.
- Scoop Dough: Using a medium cookie scoop, portion out the dough onto the prepared baking sheet, spacing 6 cookies at a time to allow spreading.
- Add Topping Chocolate Chips: Press 3 to 4 of the reserved chocolate chips on top of each dough ball.
- Bake Cookies: Bake in the preheated oven for 12 minutes. After baking, allow the cookies to cool on the baking sheet for 10 to 15 minutes as they firm up.
- Cool Completely: Transfer cookies to a cooling rack and let them cool thoroughly before frosting.
- Prepare Frosting: In a mixing bowl, beat together the cream cheese and butter until light and fluffy, approximately 2 minutes.
- Add Frosting Ingredients: Add vanilla extract, powdered sugar, and milk to the cream cheese mixture. Mix until combined, then increase speed to high and beat for an additional 2 minutes until the frosting is fluffy.
- Assemble Cookies: Fill a piping bag fitted with a 1M tip with the frosting. Pipe swirls of frosting onto the bottom side of half the cookies. Top with the remaining cookies and gently squeeze to sandwich them together.
Notes
- If you omit the red velvet dye or emulsion, the cookies will be rich chocolate sandwich cookies instead.
- Be sure cookies have fully cooled before frosting to prevent melting.
- You can substitute milk chocolate chips with semi-sweet or white chocolate chips for variation.
- Store cookies in an airtight container for up to 3 days for best freshness.
- Room temperature butter and cream cheese will help achieve a smooth and fluffy frosting.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
