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Soft, chewy Chocolate Chip filled Red Velvet Cookies sandwiched together with creamy, smooth chocolate spread to make a cute and delicious Valentine's treat!
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Red Velvet Sandwich Cookies

Soft, chewy Chocolate Chip filled Red Velvet Cookies sandwiched together with creamy, smooth chocolate spread to make a cute and delicious Valentine's treat!
Prep Time 6 hours
Cook Time 10 minutes
Total Time 6 hours 10 minutes
Servings 12
Author Annie S

Ingredients

  • 1 3/4 cups (245g) plain flour
  • 1/2 cup (70g) bread flour
  • 1/4 cup (25g) cocoa powder, sifted
  • 1 tbsp cornflour
  • 1 1/2 tsp bicarbonate of soda/baking soda
  • Pinch of salt
  • 1 1/2 cups (257g) dark chocolate chips
  • 1 3/4 (200g) sticks unsalted butter, at room temperature
  • 3/4 cup (150g) light brown sugar
  • 1/2 cup (100g) caster sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • Red food colouring; I would advise using gel paste as the colour is more concentrated and you'll need to use less. If you use liquid food colour, you may need 1-2tbsp.
  • 12-15 tsp chocolate spread/Nutella
  • Heart shaped sprinkles, optional

Instructions

  • No need to preheat the oven yet, the dough needs to chill!
  • Place flours, cocoa powder, bicarb, salt and chocolate chips into a medium sized bowl and stir until all of the chocolate chips are coated in flour. Leave to one side.
  • Place butter and sugars into a large bowl, or the bowl of your stand mixer, and beat on medium-high speed until light and fluffy, 2-3 minutes.
  • Add in the eggs and vanilla, scraping sides as necessary and mix until well combined, around 45 seconds.
  • Add in the vinegar and mix briefly to combine.
  • Add in food colouring, a little at a time, until you reach desired colour. You want it to be bright red, but you can always add in a little more after you've mixed in the flour.
  • Tip in the flour/chocolate mix and mix on low until a soft dough forms. If unhappy with the colour, add a little more and then mix until well incorporated.
  • Once you are happy with the colour of your dough, tip into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
  • Once chilled, preheat the oven to 180C/350F and line 2-3 baking trays with a silicone mat/grease proof paper/a Silpat etc.
  • Using a 1.5tbsp cookie scoop, scoop balls of dough and place 2 inches apart on your lined baking trays. Press down ever so slightly on the balls, so they don't roll away.
  • Place in the oven for 8-10 minutes, until set around the edges, but still soft and under baked in the middle. The outer edges will look matte, the middle still soft and squidgy.
  • Leave to cool on baking trays completely. Once cool, flip half of the cookies upside down so the flat base is facing upwards, then place 1 tsp of chocolate spread onto half of the Red Velvet cookies and spread into an even layer, right to the outer edges of the cookie.
  • Sprinkle each half covered in spread with heart shaped sprinkles, if desired, and then top with the remaining cookies.
  • Red Velvet Sandwich Cookies will keep in an airtight container, at room temperature for 5 days.