Red Velvet Sandwich Cookies
1 cup unsalted butter, room temperature
¾ cup light brown sugar, packed
¾ cup granulated sugar
1 tsp. vanilla extract
1 T. red velvet bakery emulsion or red gel food color
1 tsp. baking soda
¼ tsp. salt
¼ cup cocoa powder
2 cups all-purpose flour
1 + ¼ cups milk chocolate chips, divided
4 oz. cream cheese, room temperature
½ cup butter, room temperature
2 tsp. vanilla extract
2 + ½ cups powdered sugar
2 T. 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.