Red velvet chocolate cookies perfect for Valentine's day.
Keyword: Red Velvet Sandwich Cookies
Servings: 16cookie sandwiches
Author: Whitney Reist
For the cookies:
1box Duncan Hines Red Velvet Cake mix
1stick unsalted butterat room temperature
1large eggat room temperature
For the frosting:
? of an 8 ounce block of cream cheeseat room temperature
6tablespoonsof unsalted butterat room temperature
2-3cupsof powdered sugar
1bar of Baker’s White Chocolate
Sprinkles of choice
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with a large bowl and hand mixer, combine the cake mix, 1 stick of butter and the egg on medium-low speed until just combined and a thick dough forms.
Roll pieces of dough into 1’’ balls and place on the baking sheets. You want the size of the balls to be as uniform as possible. You should have 32 balls total.
Using the palm of your hand, press lightly onto each ball to slightly flatten it. Bake for 8-9 minutes until the cookies are just set. They may appear slightly underdone to the touch but will continue to firm up as they cool.
While the cookies bake, make the frosting. Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low until well combined and fluffy, about 2 minutes. Add the first 2 cups of powdered sugar and mix on medium speed until fluffy, scraping down the sides of the mixer and paddle as necessary. Add up to one additional cup of powdered sugar until the frosting is thick and stiff. It should be about the texture of Oreo cookie cream filling.
While the cookies cool, melt the white chocolate in a microwave safe bowl. Microwave in 30 second increments, stirring between each interval, until the chocolate is fully melted. Decorate the cookies with the white chocolate and sprinkles as desired. I like to dip half of my cookies in the white chocolate and then drizzle the chocolate on the tops of the rest of the cookies (see photos). After decorating, place the cookies on wax or parchment paper and let the chocolate dry 4-6 hours before making the cookie sandwiches. You can speed up the drying process by placing the cookies on a wax-paper lined baking sheet in the refrigerator.
Once the chocolate has dried, place ½-1 tablespoon of frosting into the center of half of your cookies. Place the remaining cookie halves on top of the frosted cookie halves and press gently to form the cookie sandwiches.
Serve at room temperature. Cookies will keep in an airtight container in your refrigerator for up to 3 days, or can be frozen for up to 3 months.