Red Velvet Cookies

Notes

Best white chocolate to use: Choose a white chocolate that contains real cocoa butter for easy melting. Avoid products labeled “morsels” for this recipe, as they will not melt smoothly.

Crush the candy by hand. Crush unwrapped candy canes by placing them in a zip-top bag, folding a dish towel on top, and lightly rolling over it or banging it with a rolling pin or meat mallet until crushed. Doing this process by hand gives you more control over the size of the pieces than using a food processor would.

Make a custom-sized pan. If you only have a large pan, you can use aluminum foil to create a custom-sized pan by folding the edges to make a wall to stop the chocolate from spreading further.

Topping and mix-in options. If candy canes aren’t your favorite or if they are out of season, try topping the white chocolate layer with crushed pretzels, chopped toasted pecans, a sweet cereal, sea salt, toffee pieces, chocolate candies, or chopped candy bars.

	226g Butter
	200g Sugar
	1 Egg
	1 tsp Vanilla Extract
	240g All-Purpose Flour
	25g Cocoa Powder
	½ tsp baking soda
	½ tsp baking powder
	¼ tsp kosher salt
	1 tbsp Hot Coffee
	1 tbsp Red Food Colouring
	120g Semisweet Chocolate Chips - Chopped
	340g Cream Cheese
	100g Powdered Sugar
	2 tbsp Heavy Cream or Milk
	150g White Chocolate Chips

1.	Sift the flour, cocoa, salt, baking soda, and baking powder into a bowl then whisk together and set aside.
2.	Using a stand or hand mixer, beat butter and sugar in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.
3.	Gradually add flour mixture to butter mixture, beating on low speed until just combined.
4.	Add coffee and red food coloring until evenly combined. (do not overbeat).
5.	Fold in 1 cup chopped chocolate.
6.	Refrigerate dough for 30 minutes.
7.	Scoop dough using a 1 tablespoon scoop; gently roll between your hands to make smooth balls. Place dough balls on a parchment-lined rimmed baking sheet, spacing about 2 inches apart.
8.	Bake at 175°C until edges are firm, 10 to 12 minutes.
9.	Let cool on pan 10 minutes; transfer cookies to a wire rack, and let cool completely.
10.	Using a stand or hand mixer, beat cream cheese and powdered sugar until smooth. Beat in milk or heavy cream, if desired.
11.	Spread about 1 tablespoon filling onto bottom sides of half of cookies. Top with remaining cookies, bottom-sides down.
12.	Microwave white chocolate in a small bowl in 30-second intervals until smooth (about 3 times).
13.	Spoon melted white chocolate into a ziploc plastic bag. Snip the corner off the bag, and drizzle cookies as desired. Freeze cookies for about 15 minutes to let chocolate set.

Preppy Kitchen

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Ingredients

Notes Best white chocolate to use: Choose a white chocolate that contains real cocoa butter for easy melting. Avoid products labeled “morsels” for this recipe, as they will not melt smoothly....

Instructions

Notes

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