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After I saw Jessica’s post of red velvet chocolate chip cookies, I knew I had to make them.  As I’ve mentioned before, red velvet is currently my favorite kind of cake, so how could I not try the cookies?  Jessica promised dense and chewy and she does not disappoint.  I didn’t just make cookies, though, I made cookie sandwiches, Red Velvet Cookie Sandwiches with White Chocolate Buttercream to be exact.

So far, for my upcoming dinner party, I’ve made Chocolate Chunk Almond Butter Bars and Gooey Caramel Butter Bars.  In the past I’ve made a mix of cakes, cookies, pies and other desserts, but this year I am going with pick-up desserts only.  However, I still want to have a wow factor, so I have some big plans for upcoming desserts.  These cookie sandwiches definitely fulfill the wow piece.

cookies baked 3

The cookie itself is dense and chewy as I mentioned above, but it also has a nice mild flavor that isn’t too sweet.  A silky smooth white chocolate buttercream worked as the perfect complement.

I basically used Jessica’s recipe for the Red Velvet Cookies with White Chocolate Chips.  Her recipe is easy and definitely worth a try!

First take your dry ingredients, flour, cocoa, baking soda and salt

dry ingred

Whisk them together and set aside

dry ingred mixed

Every good cookie recipe needs the basics: brown sugar, granulated sugar, and butter of course

butter and sugars

Beat those together until fluffy

butter and sugars mixed

Then add your eggs and vanilla

eggs and vanilla added

Now for the fun, your red food coloring

added food dye

Gorgeous color!

red dye mixed in

Now slowly add your dry ingredients

mixing in dry ingred

Mix well

dough mixed

Stir in your chips

dough with chips

For making sandwiches, a cookie dough scoop is highly recommended; getting a consistent shape and size will be so much easier

cookie dough scoop

Leave a couple of inches between each cookie

filling cookie sheetcookie dough on sheet

They bake up beautifully with limited spreading

cookies baked 2

Set your cookies aside on a wire rack to cool and get to work on your icing cookies baked 1

The recipe for White Chocolate Buttercream makes twice as much frosting as you will need.  Start thinking of other ways to eat it, you won’t want this deliciousness to go to waste (well, you could always freeze it too)

icing ingred

Weigh your chocolate to make sure you use an accurate amount

measured white chco

Combine the chips in a saucepan with heavy whipping cream and melt on low-medium heat

white choc and cream

Stir continuously

melting white choc and cream

Remove from heat and stir in your milkstirring in milk

Refrigerate for a half hour and then you are ready to finish your icing

out of fridge

More butter, of course

butter for icing

Beat the butter until creamy and fluffy

butter whipped

Beat in your confectioners’ sugar

adding sugar

Get the base whipped well

butter and sugar whipped

Now beat in the cooled white chocolate mixture

adding white choc

The end result will be silky, creamy, light and delicious

icing done

Next, get set up to make your sandwiches; lucky you, there is plenty of icing to taste along the way

icing and cookies

Spread 1-2 tablespoons on the bottom half of a cookie (more or less icing depending on your taste)

icing on cookie

Top with a second cookie of the same size

Hide them so that you can eat them all yourself

Or freeze them before someone else does

Can you tell I liked these?  I think they are one of the best recipes I’ve made for the blog

Red Velvet Cookie Sandwiches with White Chocolate Buttercream

Cookie recipe from Jessica at How Sweet it Is

Makes 22 cookie sandwiches

Cookie Ingredients:

3 cups all purpose flour

2/3 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar, firmly packed

2 eggs

1 1/2 teaspoons vanilla

2 teaspoons red food coloring

1 cup white chocolate chips

Directions for Cookies:

Pre-heat oven to 375

Whisk together dry ingredients (flour, cocoa, baking soda and salt); set aside

Beat together butter and sugars until fluffy

Add eggs and vanilla and combine

Add red food coloring and beat until well mixed

Slowly add dry ingredients

Stir until well combined

Stir in chocolate chips

Drop even tablespoons of cookie dough on baking sheet lined with parchment paper about 2 inches apart

Bake for ~8 minutes or until slightly firm

Set your cookies aside on a wire rack to cool

Buttercream Ingredients:

4 ounces baking white chocolate

1/2 cup heavy whipping cream

1/3 cup milk (any type is fine)

1 cup (2 sticks) unsalted butter, softened

1 3/4 cups confectioners’ sugar

Directions for Buttercream:

Combine the white chocolate and whipping cream in a medium saucepan on low-medium heat, stirring continuously

Remove from heat and stir in milk

Refrigerate for mixture for half hour

When white chocolate mixture is cool, finish making the buttercream

Beat the butter until creamy

Beat in confectioners’ sugar until butter and sugar are light and fluffy

Now beat in the cooled white chocolate mixture until buttercream is creamy and light

Build Sandwiches

Spread 1-2 tablespoons of buttercream on the bottom half of a cookie (more or less icing depending on your taste)

Place second cookie on top and lightly push together

Notes:

Cookies store well in a tightly sealed container for up to 3 days, or in freezer for a few weeks

I don’t even like white chocolate and I love these cookies; the flavor in the icing is subtle enough and i made myself a sample cookie without chips:-)

Do you have a favorite pick-up dessert?

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