Description
Delicious Red Velvet Sandwich Cookies featuring soft, cocoa-infused cookies filled with a creamy cream cheese frosting and topped with milk chocolate chips for a delightful treat perfect for any 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 your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
- Mix Butter and Sugars: In a large mixing bowl, combine the unsalted butter, light brown sugar, and granulated sugar. Using a hand mixer on medium speed, beat for about two minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Add the egg, vanilla extract, and red velvet bakery emulsion or red gel food coloring to the bowl. Mix until all ingredients are fully incorporated.
- Add Dry Ingredients: Incorporate the baking soda, salt, cocoa powder, and all-purpose flour. Mix on low speed until the flour is almost fully combined. Then turn the mixer to high for 20 seconds until the dough forms a ball.
- Add Chocolate Chips: Fold in 1 cup of milk chocolate chips into the dough gently. Reserve 1/4 cup for topping the cookies.
- Shape Cookies: Using a medium-sized cookie scoop, portion out the dough onto the prepared baking sheet, spacing them to allow spreading. Press 3-4 chocolate chips into the top of each cookie dough ball.
- Bake Cookies: Bake in the oven for 12 minutes. After baking, remove from the oven and allow to cool on the baking sheet for 10 to 15 minutes to finish cooking and firm up.
- Cool Completely: Transfer the cookies onto a cooling rack to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat together the cream cheese and butter until light and fluffy, about 2 minutes.
- Add Frosting Ingredients: Add vanilla extract, powdered sugar, and milk to the cream cheese mixture. Mix until combined, then beat on high for 2 more minutes until the frosting is fluffy.
- Assemble Sandwiches: Fill a piping bag fitted with a 1M tip with the frosting. Pipe swirls onto the flat side of half the cooled cookies, top with another cookie, and press gently to create sandwich cookies.
Notes
- If you omit the red velvet food coloring or emulsion, the cookies will be chocolate sandwich cookies instead.
- Room temperature butter and cream cheese are essential for smooth mixing and creamy frosting.
- Pressing chocolate chips into the tops before baking adds decorative appeal and extra chocolate flavor.
- Allow cookies to fully cool before frosting to prevent melting the frosting.
- Use parchment paper on baking sheets to prevent sticking and ease cleanup.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
