Not So Red Velvet Sandwich Cookies with Pumpkin Spice Cream Cheese Frosting

There are two reasons why I titled this post "Not So" red velvet sandwich cookies.  Reason number 1:  They didn't turn very red.  I added more food coloring than the recipe called for and they still aren't that red.  I know it's because there is a lot of cocoa in them, but I was hoping they would be brighter.  Reason number 2:  These cookies are really good, but they taste nothing like red velvet.  Red velvet tastes a little more tangier, because it has buttermilk and a little vinegar in it, but this recipe had neither of those, so it just tastes like a chocolate cookie, not a red velvet cookie.  


I love homemade oreo cookies and I have always used a chocolate cake mix for my cookies, but I think I will use this cookie recipe from now on.  These cookies are chewy and have the perfect amount of chocolate flavor, not too much and not too little.  I also like the addition of the chocolate chips, it adds a fun texture you aren't expecting.  I was planning on filling them with a regular cream cheese frosting until I saw Jessica's post.  Scroll down to the bottom of her post and you will see these cookies stuffed with pumpkin spice cream cheese frosting.  Oh man, when I saw that picture I moved this recipe to the top of my "to bake" list.  I absolutely loved these with the pumpkin spice cream cheese frosting.  I wish you could see the pretty speckles in the frosting from the spice, but my camera cannot pick that up.  I highly recommend trying these with the pumpkin spice frosting!!  However, if you are not a frosting person, check out Amanda's post.  They loved them without any frosting.     

Chocolate Sandwich Cookies

adapted from: here and here

(Printable Recipe)

1/2 c. butter, softened

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla

1 1/2 c. flour

1 tsp. baking soda

1/4 tsp. salt

1/3 c. cocoa

1 tsp. red food coloring

1/4 c. milk, if needed

1/2 c. chocolate chips

Preheat oven to 375 degrees.  Cream together butter and sugars until light and fluffy.  Add egg and vanilla.  Stir in dry ingredients until just combined.  If batter is too stiff, add a little milk until soft enough to stir in chocolate chips.  Add chocolate chips.  Using a small ice cream scoop, drop batter onto cookie sheet.  Bake 10-12 minutes.  Yield: 15 cookies (I got 24 using a small ice cream scoop).  Cool Completely. 

Pumpkin Spice Cream Cheese Frosting

1 stick butter, softened

1/2 stick cream cheese, softened

2 tsp. vanilla

1/2 - 1 tsp. pumpkin pie spice, to taste

2-3 c. powdered sugar

Cream butter and cream cheese.  Add vanilla and pumpkin pie spice.  Add powdered sugar and beat until fluffy.