Sexyy Red Velvet Stuffed Cookies

Get a glass of milk

Written Recipe

Total Time: 1.5 hr

Cook Time: 30 Feeds 10 ppl (around 14 cookies)

Ingredients: 

• Red Velvet Cookies

  • 2 tbsp cocoa powder

  • 2 3/4 cup all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 sticks unsalted butter room temperature

  • 3/4 cup brown sugar

  • 2/3 cup granulated sugar

  • 2 large eggs room temperature

  • ½ teaspoon vanilla

  • 1 Tablespoon red food color gel

  • 1 Tablespoon buttermilk (I used yogurt mixed with water that was the consistency of buttermilk)

  Cream Cheese Filling

  • 6 ounces cream cheese room temp

  • 5 ounces powdered sugar

  • ½ teaspoon salt

  • 1 Tablespoon flour

Method

For Cream Cheese Frosting

1. Mix the cream cheese, sugar, flour, and salt until smooth. Work very fast because the cream cheese melts quickly and gets annoying to work with

2. Put cream cheese mix into a piping back or zip lock with the end cut off, pipe into 2 teaspoon-sized mounded disk-shaped onto parchment, and place in the freezer. Freeze for at least 30 minutes.

   For Cookies

3. In a separate bowl add the flour, cocoa powder, soda, and salt. Whisk together and set aside. These are the dry ingredients
   

4. In the bowl of a stand mixer cream the butter and sugars until it is fluffy. About 2-3 minutes
   

5. Add each egg one at a time until each egg is fully incorporated.
   

6. Add vanilla, red food coloring, and buttermilk. Mix till combined.
   

7. Add the flour mixture gradually while the mixer is running on low until the dough is combined.
   

8. Chill the cookie dough for at least 60 minutes or overnight.
   

9. Using an ice cream scooper scoop out the dough into a little smaller than baseball size. Work quickly with the cold dough, split each ball into  2 pieces and make a s sandwich with the cold cream cheese filling in the center, and gently form the dough around it into a ball. The cream cheese filling balls do not freeze well, so work quickly so it all doesn't get too sticky. This dough is also very sticky, if it becomes too sticky dip your fingers in some flour to help, or put the dough back in the fridge.  Place back onto the cookie sheet and chill for 10-30 minutes. You have to make sure the cookie dough is cold before you put it in the oven or else it will spread too much.  

10. Placing 6 cookies on a sheet pan, bake in a 350 oven for approximately 12 to 14 minutes. The center will look underbaked.

11. I eat these straight out of the oven with a glass of milk