Red Velvet Cookies with White Chocolate Filling

Chewy and flavorful red velvet cookies with creamy white chocolate frosting.

This post was originally published November 2010. The photos were updated November 2015.

After I saw Jessica’s post of red velvet chocolate chip cookies, I knew I had to make them.  As I’ve mentioned before, red velvet is currently my favorite kind of cake, so how could I not try the cookies?  Jessica promised dense and chewy and she does not disappoint.  I didn’t just make cookies, though, I made cookie sandwiches, Red Velvet Cookie Sandwiches with White Chocolate Buttercream to be exact.

So far, for my upcoming dinner party, I’ve made Chocolate Chunk Almond Butter Bars and Gooey Caramel Butter Bars.  In the past I’ve made a mix of cakes, cookies, pies and other desserts, but this year I am going with pick-up desserts only.  However, I still want to have a wow factor, so I have some big plans for upcoming desserts.  These cookie sandwiches definitely fulfill the wow piece.

The cookie itself is dense and chewy as I mentioned above, but it also has a nice mild flavor that isn’t too sweet.  A silky smooth white chocolate buttercream worked as the perfect complement.

Red Velvet White Chocolate Heaven

 

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Chewy and flavorful red velvet cookies with creamy white chocolate frosting.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 22 cookie sandwiches

Ingredients

Cookies:

• 3 cups all purpose flour
• ⅔ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, firmly packed
• 2 eggs
• 1½ teaspoons vanilla
• 2 teaspoons red food coloring
• 1 cup white chocolate chips
• Buttercream:
• 4 ounces baking white chocolate
• ½ cup heavy whipping cream
• ⅓ cup milk (any type is fine)
• 1 cup (2 sticks) unsalted butter, softened
• 1¾ cups confectioners’ sugar

Instructions

Make the Cookies:

1. Pre-heat oven to 375
2. Whisk together dry ingredients (flour, cocoa, baking soda and salt); set aside
3. Beat together butter and sugars until fluffy
4. Add eggs and vanilla and combine
5. Add red food coloring and beat until well mixed
6. Slowly add dry ingredients
7. Stir until well combined
8. Stir in chocolate chips
9. Drop even tablespoons of cookie dough on baking sheet lined with parchment paper about 2 inches apart
10. Bake for ~8 minutes or until slightly firm
11. Set your cookies aside on a wire rack to cool

Make the Buttercream:

1. Combine the white chocolate and whipping cream in a medium saucepan on low-medium heat, stirring continuously
2. Remove from heat and stir in milk
3. Refrigerate for mixture for half hour
4. When white chocolate mixture is cool, finish making the buttercream
5. Beat the butter until creamy
6. Beat in confectioners’ sugar until butter and sugar are light and fluffy
7. Now beat in the cooled white chocolate mixture until buttercream is creamy and light
8. Build Sandwiches
9. Spread 1-2 tablespoons of buttercream on the bottom half of a cookie (more or less icing depending on your taste)
10. Place second cookie on top and lightly push together

Notes

I basically used Jessica’s recipe for the Red Velvet Cookies with White Chocolate Chips. Her recipe is easy and definitely worth a try!
The recipe for White Chocolate Buttercream makes twice as much frosting as you will need. Start thinking of other ways to eat it, you won’t want this deliciousness to go to waste (well, you could always freeze it too)
Cookies store well in a tightly sealed container for up to 3 days, or in freezer for a few weeks
I don’t even like white chocolate and I love these cookies; the flavor in the icing is subtle enough and i made myself a sample cookie without chips:-)

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