Make the cookies- Preheat the oven to 375 degrees F. Line 2 large
baking sheets with parchment paper. Combine the semisweet and
milk chocolate in a microwave-safe bowl and microwave at 50
percent power until melted, about 2 minutes. Whisk until smooth.
Whisk the melted butter, sour cream, eggs, vinegar, vanilla and
food coloring in a bowl until combined. In another bowl, whisk the
flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add the flour mixture to the butter mixture in four equal batches,
whisking each batch completely before adding the next. Stir in the
melted chocolate.
Scoop heaping tablespoonfuls of batter onto the prepared baking
sheets and smooth the tops with a damp finger. Bake until the
cookies spring back when lightly pressed, 8 to 10 minutes. Let cool
10 minutes on the baking sheets, then transfer to racks to cool
completely.
Meanwhile, make the filling- Beat the cream cheese and butter with
a mixer until smooth. Beat in the confectioners' sugar and vanilla
seeds. Sandwich a heaping tablespoonful of filling between 2
cookies; repeat with the remaining cookies and filling. Refrigerate
30 minutes before serving.
Originally Submitted
2/25/2015
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