Red Velvet Whoopie Pies

By á-2304

Ingredients

• COOKIES
• 1 oz semisweet chocolate, chopped
• 1/2 oz. milk chocolate, chopped
• 12 Tbsp. butter, melted
• 1/2 cup sour cream
• 2 eggs
• 1 1/2 tsp. apple cider vinegar
• 1/2 tsp. vanilla
• 1 Tbsp. red food coloring
• 2 1/4 cups flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• FILLING
• 8 oz. cream cheese, softened
• 3 Tbsp. butter, softened
• 2 1/2 cups powdered sugar, sifted
• 1 vanilla bean, halved lengthwise and seeds scraped

Preparation

Step 1

Preheat to 375. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50% power until melted, about 2 minutes. Whisk until smooth.

Whisk in melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.

Add the flour mixture to the butter mixture in 4 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 cookie spring back when lightly pressed, 8-10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Beat cream cheese and butter with a mixer until smooth. Beat in the powdered sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies. Chill when all are sandwiched.