For the cookies
70 g butter, softened, at room temperature
100 g cream cheese, at room temperature
180 g granulated sugar
1 egg
1 teaspoon(s) red food coloring paste
1 tablespoon(s) vanilla extract
250 g all-purpose flour
1 teaspoon(s) baking powder
1 tablespoon(s) cocoa powder
100 g white chocolate couverture
1 pinch salt
100 g icing sugar, for dusting
For the filling
140 g cream cheese, at room temperature
40 g butter, at room temperature
70 g icing sugar
1 tablespoon(s) vanilla extract


1.For the cookies
2.Preheat oven to 180* C (350* F) Fan.
3.In a large bowl, add the butter, cream cheese, sugar, egg, food color paste and vanilla extract.
4.Whisk thoroughly until completely combined and fluffy.
5.In another bowl, add the solid ingredients. The flour, baking powder, cocoa powder, white chocolate (finely chopped) and salt. Mix with a spoon.
6.Add all of the dry ingredients to the bowl with the wet ingredients and mix with a spatula until completely combined.
7.Cover with plastic wrap and refrigerate for 1 hour to allow the cookie dough to rest.
8.Remove from refrigerator and divide the dough into 20 balls that are 30 g each.
9.Coat them in the icing sugar and transfer to 2 baking pans lined with parchment paper. Do not press down on them with your hands since they will spread out on their own while baking.
10.Bake for 12 minutes.
11.When ready, remove from oven and allow them to cool for 20 minutes.
12.For the filling
13.In a bowl, add the cream cheese, butter, icing sugar and vanilla extract.
14.Mix until the butter breaks down and is completely incorporated.
15.Refrigerate for 30 minutes until the mixture chills and thickens.
16.To assemble
17.Transfer the filling to a pastry bag and pipe some of the filling over half of the cookies.
18.Cover with the other half of the cookies and serve.

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