Red Velvet Cookies and Cream Cookies (Print version)

Soft red velvet cookies packed with chopped sandwich cookies and finished with cookies-and-cream cream cheese frosting.

# Ingredients:

For the red velvet cookie dough

01 - 2 1/2 cups (315 g) all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 tablespoon cornstarch
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 3/4 cup (170 g) unsalted butter, softened
07 - 3/4 cup (150 g) packed light brown sugar
08 - 1/3 cup (65 g) granulated sugar
09 - 1 large egg
10 - 1 large egg yolk
11 - 2 teaspoons vanilla extract
12 - 1 teaspoon white vinegar
13 - 1-2 teaspoons red gel food coloring
14 - 10 chocolate sandwich cookies, roughly chopped

For the cookies-and-cream frosting

15 - 4 oz (115 g) cream cheese, softened
16 - 2 tablespoons (28 g) unsalted butter, softened
17 - 1 cup (120 g) powdered sugar
18 - 1/2 teaspoon vanilla extract
19 - Pinch of salt
20 - 4 chocolate sandwich cookies, finely crushed
21 - Extra crushed sandwich cookies, for topping

# Instructions:

01 - In a medium bowl, whisk the flour, cocoa powder, cornstarch, baking soda, and salt until evenly combined.
02 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes, until lighter and creamy.
03 - Beat in the egg, egg yolk, vanilla, vinegar, and red gel food coloring until the dough is evenly tinted.
04 - Mix in the dry ingredients on low speed just until combined. Fold in the chopped sandwich cookies, then cover and chill for 30 minutes.
05 - Heat the oven to 350°F (175°C). Scoop 2-tablespoon mounds onto parchment-lined baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are set and the centers still look soft.
06 - Let the cookies rest on the pan for 5 minutes, then transfer them to a wire rack. Cool completely before frosting.
07 - Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then beat until fluffy. Fold in the finely crushed sandwich cookies.
08 - Spread or pipe frosting onto each cooled cookie. Sprinkle with extra crushed sandwich cookies and chill briefly if you want a firmer topping.

# Good to know:

01 - Makes about 16 medium bakery-style cookies.
02 - Chill the dough before baking for thicker cookies.
03 - Serve chilled or let stand 15-20 minutes for a softer bite.

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