Hoho-HOMG!!! These cookies are SOOOOO good! And I am NOT exaggerating. Talk about rich, decadent, fudgy pure chocolatey deliciousness. Oh and of course festive fun! Don’t these cookies remind you of Christmas? I was probably deprived as a child…I’ve come to grips with that now….but I don’t think I had my first bite of red velvet cake until I was in college. Growing up my family preferred pound cakes and pineapple moon cakes definitely nothing too sweet. Sugar was going to rot out all my teeth my dad used to tell me….Ha if he only knew what I’d grow up loving…cookies!! So, when I discovered Red Velvet and more importantly cream cheese icing, I was in love!
If there was a baker police going around policing my baking technique I would probably get in trouble for these stuffed red velvet and cream cheese cookies. If you asked any baker about ground chocolate they would probably tell you to NEVER EVER bake with it and they would probably be right….but sometimes a mistake that is a traditional no no can become your best creation. One day while shopping at Restaurant Depot I accidentally picked up a 20lb….yea you heard or I mean read me right….20lb! box of ground chocolate…accidentally. Totally thought it was cocoa powder. Yea..no… Ground chocolate is basically regular eating chocolate ground into a powder most often to be used in drink mixes. So after making 50 jars of mexican hot chocolate mix as gifts and not even making a dent in the box, I decided it was time to start baking with it. And boy am I ever glad I did, especially in these Red Velvet Cookies.
The ground chocolate gives these cookies an amazing crispy and slightly chewy texture on the outside with a super yummy dense and chewy texture on the inside. Plus the cream cheese keeps the inside soft and fugd-y with yummy cream cheese tanginess…..Divine!! This cookie has such a super deep chocolate flavor that is so delicious you’ll be wondering why everyone doesn’t bake with ground chocolate!
So here is your warning. Like all my other stuffed cookie recipes, this cookie requires a little bit of work and little bit of prep but trust me….it is SO worth it! The fillings require at least 4-5 hours to freeze so just make sure you plan accordingly. This recipe isn’t hard. It just takes a little more time, love and attention which always equals a delicious cookie!!
First you need to make your cream cheese fillings. When scooping out the filling and placing them in an air tight container to freeze. Make sure the fillings do not touch or they will freeze together and be a little more difficult to separate.
To roll your stuffed Red Velvet and Cream Cheese Cookies, after the cream cheese fillings are frozen, take about 2-3 tablespoons of Red Velvet cookie dough, roll into a ball and flatten in the palm of your hand.
Take your frozen cream cheese filling and place in the center of the red velvet dough. Make sure the filling is frozen when doing this. If it is softened it will be very difficult to get the dough to completely cover it. If softened, place back in the freezer for 15-20 minutes until it hardens up again. Make sure there is no filling showing through the cookie dough or it’ll ooze out when baking.
Roll in the powdered sugar and bake at 375 degrees F for 9-10 mins.
|Make the cookies & cream cheese fillings. Combine the softened cream cheese, crushed oreo bits and powdered sugar in bowl or stand mixer. Mix until completely combined. With a melon baller or teaspoon, scoop rounded balls of the cream cheese filling into a air tight container. Try to keep the fillings from touching or they will freeze together. Place the fillings in the freezer for about 4-5 hours, better overnight.|
|Make the cookie dough. In a stand mixer with a paddle attachment, cream the softened butter, brown sugar and white sugar. Add the vanilla, apple cider vinegar and eggs one at time and mix to combine.|
|In a separate bowl, sift the flour, salt, cocoa powder, ground chocolate & baking soda. Slowly combine the flour mixture into the butter and sugar mixture and mix until combined.|
|Add the chocolate chips and the red food coloring. I like to add it in last because then I can see what color of red it will be and adjust if needed. Wrap in plastic wrap and refrigerate for at least 30 minutes.|
|When you are ready to bake the cookies. Preheat your oven to 375 degrees F and sift the 3 tablespoons powdered in a small bowl. Line your baking sheets with parchment paper.|
|Take about 2-3 tablespoons of cookie dough, roll into a ball and flatten in your hands. Take a cream cheese filling ball and place in the center of the flattened dough. Wrap the cookie dough around the filling and make sure there is no part of the cream cheese filling exposed and roll into a ball. Roll the ball in the powdered sugar covering all sides and place on the parchment paper lined cookie sheet about 2-3 inches apart.|
|Bake 9-10 minutes. You will know it is ready when the edges are hardened and the tops begin to crack just a little bit. Let cool and enjoy!|
These cookies will make you a lover of red velvet and ground chocolate for life! Have you guys ever made an awesome discovery by mistake? I’d love to hear about it!
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