Description
Delicious and visually stunning Red Velvet Sandwich Cookies featuring soft red velvet chocolate chip cookies filled with creamy vanilla frosting, perfect for a sweet treat or special occasion.
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 oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Mix Butter and Sugars: In a large mixing bowl, add the butter, brown sugar, and granulated sugar. Mix with a hand mixer on medium speed until 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 flour. Mix on low speed until almost all flour is incorporated, then increase to high speed and beat for 20 seconds until the dough forms a ball.
- Mix in Chocolate Chips: Stir in 1 cup of milk chocolate chips, reserving 1/4 cup for topping.
- Scoop Cookies: Using a medium-sized cookie scoop, scoop out cookie dough in 6 portions to allow room for spreading. Press 3-4 chocolate chips into the top of each cookie dough ball.
- Bake: Place on the prepared baking sheet and bake for 12 minutes. Remove from oven and cool on the sheet for 10 to 15 minutes to allow cookies to set.
- Cool Completely: Transfer to a cooling rack and let the cookies cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat cream cheese and butter together until light and fluffy, about 2 minutes.
- Add Remaining Frosting Ingredients: Add vanilla extract, powdered sugar, and milk. Mix until incorporated, then beat on high speed for 2 minutes until frosting is fluffy.
- Assemble Sandwiches: Fill a piping bag fitted with a 1M tip with frosting and pipe swirls onto the bottom of a cooled cookie. Place a second cookie on top and gently press to sandwich.
Notes
- For chocolate sandwich cookies instead of red velvet, omit the red velvet emulsion or food coloring.
- Ensure butter and cream cheese are at room temperature for smooth batter and frosting.
- You can substitute milk chocolate chips with semisweet or white chocolate chips if preferred.
- Allow cookies to cool completely before frosting to prevent melting.
- If you don’t have a piping bag, use a zip-top plastic bag with a corner snipped off for frosting application.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
