Perfect for the heartwarming holiday. An easy red velvet chocolate cookie with cream cheese icing tucked in the middle. I've baked them with both a red velvet cake mix and with a regular chocolate cake mix with red food coloring added. Both were delicious. Red velvet cake mixes are a little more difficult to find (Duncan Hines makes them). Either way, they'll be a hit!
Cookie:
1 pkg milk chocolate cake mix (*if using Duncan Hines Red Velvet cake mix, see note)
2/3 cup shortening
2 eggs
2 tsp red food coloring
Combine all ingredients; mix thoroughly. Roll into 24 balls or use a cookie scoop to make uniform cookies. Bake at 350 degrees for 10 minutes. Do not overbake (cookies will be soft). Wait 5 minutes before transferring to wire rack to cool completely.
Cream Cheese Icing:
1 (8 oz) pkg cream cheese at room temperature
1/4 cup butter at room temperature
4 1/2 cups powdered sugar
1 tsp vanilla extract
Blend cream cheese and butter together. Slowly mix in powdered sugar and vanilla. Blend until smooth and fluffy. To assemble sandwich cookies, take two cooled cookies and press together with a generous dollop of cream cheese icing. Chill assembled cookies in refrigerator to set.
*If using Duncan Hines Red Velvet cake mix, decrease shortening to 1/2 cup and omit red food coloring.
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