I’m always on the hunt for desserts at the holidays. Valentine’s Day is a special holiday because not only is it a day to celebrate love, it’s a day to celebrate my Great Aunt Esther! Since I’ve been born Valentine’s Day has meant Aunt Esther’s Birthday and that means extra sweets!
I’m a big fan of cakes, cookies, and cupcakes and since nothing says Valentine’s Day like chocolate, I wanted to make the ultimate chocolate dessert. I decided to do something a little different and made sandwich cookies. It’s been a long time since I’ve made a sandwich cookie so I was excited to do it.
My first thought was to make a red velvet cookie and fill it with chocolate frosting but that seemed to be overdoing the chocolate a bit. I still wanted a red cookie and chocolate filling so I made the cookies with white chocolate pudding and simply colored it red.
The cookies had an interesting texture to them. They were somewhere between a cookie and a whoopie pie. They were a bright red color and I knew they’d look great with the chocolate filling. I whipped up a quick chocolate buttercream, put it in a piping bag, and piped it on half of the cookies. I topped them with the other half of the cookies and I was done!
I like that the white chocolate cookie toned down the overall chocolate of the entire cookie. It was just the right amount of chocolate and white chocolate flavor with a pretty red color. These would be great to give out to friends on Valentine’s Day or to serve as dessert to the one you love.
- 1½ c. flour
- ½ t. salt
- ½ t. baking powder
- ¾ c. butter, softened
- 1 c. sugar
- 2 t. vanilla
- 2 eggs
- 1 small package white chocolate pudding
- red food coloring
- ½ c. butter, softened
- ⅓ c. cocoa powder
- 2½ c. powdered sugar
- 2-4 T. milk
- 1 t. vanilla
- Sprinkles (optional)
- Preheat the oven to 350 degrees.
- In a large bowl combine the flour, salt, and baking powder. Mix and set aside.
- In another large bowl cream the butter and sugar. Add in the vanilla and eggs and mix well. Stir in the white chocolate pudding mix.
- Pour the flour mixture into the butter mixture and mix until well combined.
- Add several drops of red food coloring and mix until evenly colored.
- Place 1-2 teaspoons of batter on an ungreased baking sheet. Bake for 9-10 minutes. Remove from oven and cool for 2-3 minutes before removing to a wire rack. Cool completely.
- Meanwhile, beat the butter for the frosting until smooth. Add in the cocoa powder and mix until combined.
- Add the powdered sugar, ½ cup at a time, until totally mixed. Add in enough milk to make desired consistency. Stir in vanilla.
- Put the chocolate frosting into a piping bag or zip top baggie and pipe onto half of the cookies. Top with remaining cookies.
- If desired, pour the sprinkles into a shallow dish. Roll the edges of the cookie frosting into the sprinkles.