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Red Velvet Valentine's Day Cookies
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
140 minutes
Indulgent red velvet cookies with rich chocolate chip cream cheese filling - ideal for spoiling your Valentine.
Ingredients:
  • 1 cup brown sugar
  • 0.75 cup unsalted butter, softened
  • 0.5 cup white sugar
  • 0.75 cup light sour cream
  • 4 tablespoons red food coloring
  • 3 cups all-purpose flour, divided
  • 4 tablespoons dark cocoa powder (such as Hershey's® Special Dark®)
  • 3 tablespoons unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 4.25 cups powdered sugar, divided
  • 4 (8 ounce) packages Neufchatel cheese, softened
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1 (12 ounce) package miniature semisweet chocolate chips
  • 0.25 cup powdered sugar
Instructions:
  • In a large bowl, blend together brown sugar, butter, and white sugar until smooth and creamy using an electric mixer. Stir in sour cream, food coloring, and egg.
  • In a separate bowl, mix 2 1/2 cups of flour with dark cocoa powder, regular cocoa powder, baking soda, and salt. Gradually blend the flour mixture into the butter mixture until fully combined. Chill the dough in the refrigerator for at least 1 hour before proceeding.
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a greased and floured parchment paper-lined baking sheet.
  • On a clean, dry surface, sprinkle the remaining 1/2 cup flour and use it to coat a rolling pin. Roll the chilled dough to 1/4 inch thickness and use any cookie cutter shape you prefer to cut out the cookies. Arrange cookies 2 inches apart on the baking sheet.
  • Bake the cookies in batches in the preheated oven for about 7 minutes until they bounce back when touched. Let them cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely for 8 to 10 minutes.
  • Combine 4 cups of powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl, stirring until creamy. Gently fold in chocolate chips, then transfer the frosting into a resealable plastic bag.
  • Cut a corner off the plastic bag to pipe frosting onto half of the cookies. Sandwich with the remaining cookies and dust with the remaining 1/4 cup powdered sugar.

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