Description
Delicious Red Velvet Sandwich Cookies featuring soft, cocoa-flavored cookies filled with creamy vanilla frosting. These cookies combine classic red velvet color and flavor with a rich milk chocolate chip surprise, 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 the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Butter and Sugars: In a large mixing bowl, use a hand mixer on medium speed to blend the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which will take about two minutes.
- Add Wet Ingredients: Add the egg, vanilla extract, and red velvet bakery emulsion or red gel food color to the bowl. Mix until fully incorporated.
- Add Dry Ingredients: Incorporate baking soda, salt, cocoa powder, and all-purpose flour into the mixture on low speed until most flour is combined. Then, beat on high for 20 seconds until the dough forms a ball.
- Add Chocolate Chips: Stir in 1 cup of milk chocolate chips evenly into the dough, reserving 1/4 cup for topping the cookies later.
- Form Cookies: Using a medium cookie scoop, portion the dough (about 6 scoops at a time) onto the prepared baking sheet to allow room for spreading. Press 3 to 4 reserved chocolate chips into the top of each cookie dough ball.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes. Once baked, remove from oven and allow them to cool on the baking sheet for 10 to 15 minutes; cookies will continue to cook slightly and firm up.
- Cool Completely: Transfer the cookies to a cooling rack to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the cream cheese and 1/2 cup butter together until light and fluffy, about 2 minutes.
- Add Remaining Frosting Ingredients: Add vanilla extract, powdered sugar, and milk to the cream cheese mixture. Mix until combined, then beat on high speed for 2 minutes until the frosting is fluffy and smooth.
- Assemble Sandwich Cookies: Fill a piping bag fitted with a 1M tip with the frosting and pipe swirls onto the bottom side of a cooled cookie. Gently press another cookie on top to create a sandwich cookie.
Notes
- If you omit the red velvet dye or emulsion, you will have delicious chocolate sandwich cookies instead.
- Use room temperature butter and cream cheese for smooth, creamy frosting.
- Pressing chocolate chips into the tops of the cookies before baking enhances the look and adds extra chocolate flavor.
- Let cookies cool completely before frosting to prevent the frosting from melting.
- You can store these sandwich cookies in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
