Red Velvet Chocolate Chunk Sandwich Cookies
With Thanksgiving in the books, my thoughts are now firmly on Christmas baking. To me, that means lots of festive cookies and cakes and brownies and pies and such. But, really, it’s all about the cookies.
Red velvet has become synonymous with the holidays. I’m sure these aren’t the only red desserts you’ll be seeing around the interwebs in the next few weeks. Red Velvet Cake is one of my favorite cakes, although I am pretty sure I’ve never made one. Note to self: Let’s fix that one of these days. But, I digress….
With these cookies, you can enjoy all the flavors of classic Red Velvet Cake in a cute little sandwich cookie.
You may recall that I recently partnered with Betty Crocker to have some fun creating recipes using their new Betty Crocker-Hershey’s products. I used their new Chocolate Chunk Cookie Mix, added a little cocoa powder and red food coloring for the cookies. Then, I sandwiched them around cream cheese frosting. The result is a compact and portable cousin of Red Velvet Cake!
These cookies are amazingly delicious. I don’t often use cookie mixes, but I was quite pleased with this one. For another shortcut, you can use canned frosting. If you want to make your own frosting, I suggest this one.
I love how festive these are! I think they would be just lovely packaged for a holiday gift or on a cookie tray at a holiday party. Plus, using a cookie mix makes them a great quick treat.
- 1 12.5 ounce package Betty Crocker Hershey's Chocolate Chunk Cookie Mix
- 1/3 cup unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons water
- 2 teaspoons red food coloring
- cream cheese frosting, store-bought or homemade
Preheat oven to 375°. If using dark or nonstick baking pans, preheat to 350°.
Place cookie mix, butter, and cocoa powder in a large mixing bowl. In a small bowl, combine water and food coloring, and pour over the other ingredients. Mix together until blended.
Using a tablespoonful of dough, roll dough into balls. Place cookies on baking pans about 2 inches apart. Flatten each cookie slightly. Bake 8-10 minutes or until the edges are set.
Cool cookies on baking pans for 5 minutes. Then, transfer cookies to wire racks to cool completely.
Spread the bottom of half of the cooled cookies with about 2 teaspoons of frosting. Place the other half of the cookies on top of the frosted cookies so that the bottom of the cookies is facing the frosting.
Disclosure: Betty Crocker provided me with products and compensation for recipe development. All opinions are my own.