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These Red Velvet Sandwich Cookies are soft and chewy with a creamy filling. Perfect to treat your loved ones for Valentine’s Day!
My family goes bananas over red velvet. This Valentine’s day I thought I would treat them with these killer red velvet sandwich cookies. The cookies are soft and the center is filled with a cream cheese frosting. I threw the frosting in a piping bag with a 1M piping tip to doll up the filling.
I added the milk chocolate chips to compliment the red velvet. If you’re more of a semi-sweet chocolate chip lover, feel free to make the substitution. I’m just partial to the milk chocolate. Even dark chocolate chips would work, if you’re into that. My dad would always eat the extra dark chocolate candy bars. He is clearly not a sugar fiend like myself.
How does one go about getting that red velvet look? With my recipes, I normally grab a bottle of red velvet bakery emulsion that you can find at most places that sell cake supplies. It not only adds a flavor of the classic red velvet cake, but the color too. If you don’t happen to have that on hand, use red gel food color. Either option will work fine.
If you need other red velvet recipes to try out, I have a red velvet cake with white chocolate frosting that is stellar. I like to make that for my anniversary. If you’re not ready to commit to a cake, I’ve got you covered there as well with some chewy red velvet bars. Lastly, I have red velvet puppy chow which is the perfect Valentine’s treat for kiddies.
One last thing before we get to that recipe. The filling is a cream cheese frosting so it will need to be refrigerated. The cookie can be hard coming straight out of the fridge. I would suggest leaving them out on the counter to come to room temperature before eating them.
Red Velvet Sandwich 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 tablespoons 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
- 4 oz. cream cheese room temperature
- ½ cup butter room temperature
- 2 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
- 2 tablespoons milk
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, add in the butter, brown sugar and granulated sugar. Mix with a hand mixer on medium speed until light and fluffy. It will take about two minutes.
- Add in the egg, vanilla extract, and red velvet bakery emulsion. Mix until incorporated.
- Add in the baking soda, salt,, cocoa powder, and flour and mix on low until almost all the flour is incorporated. Turn the mixer on high and beat for 20 seconds until the dough forms a ball.
- Add in 1 cup of chocolate chips. I saved out the ¼ of a cup to add to the tops of my cookies.
- Using a medium sized cookie scoop, scoop out the cookie dough. I did 6 at a time to give them room to fill out.
- I pressed 3-4 chips into the tops of the cookie dough.
- Place into the oven and bake for 12 minutes. Remove from the oven and let cool about 10 - 15 minutes until cool. They will cook a little more on the baking sheet.
- Place onto a cooling rack and let cool completely.
- In a mixing bowl, add in the cream cheese and butter. Mix until light and fluffy. This will take about 2 minutes.
- Add in the vanilla extract, powdered sugar and milk. Mix until incorporated. Turn the mixer on high and beat for another 2 minutes until the frosting is fluffy.
- Add the frosting into a piping bag with a 1M tip and pipe swirls on the cooled cookies. Add the top cookie and give it a gentle squeeze.