Red Velvet Sandwich Cookies with Cream Cheese Filling

Ingredients:

For the Red Velvet Brownie Cookies:

• 90 g semi-sweet chocolate chips (½ c.)
• 56 g unsalted butter (¼ c.)
• 12 g natural unsweetened cocoa powder (2 tbsp.)
• 1 ½ tsp. gel red food dye
• 90 g light brown sugar (⅓ c. + 1 tbsp.)
• 1 egg
• 60 g all-purpose flour (½ c.)
• 1 tsp. baking powder
• ½ tsp. salt

For the Cream Cheese Frosting:

• 100 g cream cheese, room temperature (½ c.)
• 42 g unsalted butter, room temperature (3 tbsp.)
• ¼ tsp. salt
• ½ tsp. vanilla
• 90 g powdered sugar (¾ c.)

Instructions:

1. Red Velvet Brownie Cookies:

1. Preheat the oven to 350°F / 175°C. Prepare a baking sheet with parchment paper or a silicone mat.
2. In a microwave-safe bowl, melt chocolate chips and butter until smooth. Stir in the cocoa powder and red food dye. Set aside.
3. In a separate bowl, whisk together egg and sugar vigorously for 2 minutes until the mixture becomes pale and fluffy.
4. Gently mix in the melted chocolate mixture into the egg mixture.
5. Incorporate the flour, baking powder, and salt, folding until the batter is just mixed and no flour streaks are visible.
6. Using a 1.5 tbsp. cookie scoop, portion out the batter on the prepared baking sheet.
7. Once out of the oven, employ a bowl (slightly bigger than the cookies) to swirl over the top of each cookie, shaping them into a more uniform circle.
8. Allow cookies to cool completely before proceeding with the frosting.

2. Cream Cheese Frosting:

1. In a mixing bowl, beat cream cheese, butter, salt, and vanilla until creamy and well-combined.
2. Gradually add powdered sugar in two batches, mixing until smooth and creamy.
3. Transfer the frosting to a piping bag with a large round tip.

3. Assembly:

1. Once cookies are cooled, pipe frosting onto the flat side of half of the cookies.
2. Top each frosted cookie with another cookie to create a sandwich.

Enjoy these delightful red velvet sandwich cookies with a creamy center, perfect for special occasions or just a delightful treat!