Add a pop of shade to your cookie change with these red-hued beauties. Moist and chewy purple velvet cookies get a dollop of sweetened cream cheese stuffed within the heart and an ornamental white chocolate drizzle. When completed, every cookie will appear to be a wonderfully wrapped current with a candy shock inside.
Cream Cheese-Stuffed Purple Velvet Cookies
Makes about 28 cookies
- 1½ cups (340 grams) unsalted butter, softened
- 2¼ cups (450 grams) plus 3½ tablespoons (42 grams) granulated sugar, divided
- 3 massive eggs (150 grams), room temperature
- 2 tablespoons (30 grams) purple liquid meals coloring
- 1½ teaspoons (6 grams) vanilla extract*
- 4½ cups (563 grams) all-purpose flour
- ½ cup (43 grams) unsweetened cocoa powder, sifted
- 1½ tablespoons (22.5 grams) baking powder
- ½ teaspoon kosher salt, divided
- 8 ounces (226 grams) cream cheese, room temperature
- Garnish: melted white chocolate
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2¼ cups (450 grams) granulated sugar at medium velocity till mild and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, separately, beating nicely after every addition. Beat in meals coloring and vanilla.
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In a medium bowl, whisk collectively flour, cocoa, baking powder, and ¼ teaspoon salt. With mixer on low velocity, step by step add flour combination to butter combination, beating simply till mixed and stopping to scrape sides of bowl. Cowl and refrigerate till dough not sticks to your fingers when pinched, 30 to 45 minutes.
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In a medium bowl, stir collectively cream cheese, remaining 3½ tablespoons (42 grams) granulated sugar, and remaining ¼ teaspoon salt. Cowl and freeze for quarter-hour.
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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
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Utilizing a 1½-tablespoon spring-loaded scoop, scoop dough (about 26 grams), and roll into balls. Press balls into 2½-inch disks. Place 1½ teaspoons (9 grams) cream cheese combination every in heart of half of disks; cowl with remaining disks, and crimp edges closed. Gently form into balls, and place 3 inches aside on ready pans; gently press into 2¼-inch disks, urgent collectively any cracks in edges, if mandatory. (Refrigerate assembled disks till able to bake.)
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Bake, one batch at a time, till edges are dry and facilities are barely moist and puffed, 8 to 10 minutes. Let cool on pan for five minutes. Take away from pan, and let cool fully on wire racks. Garnish with melted white chocolate, if desired.
*We used Heilala Pure Vanilla Extract.
