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Red Velvet White Chocolate Whoopie Pies

Rebecca | Roses & Whiskers
Sweet, smooth and slightly tangy white chocolate cream cheese filling sandwiched between two soft, cake-like red velvet cookies. Garnished with sprinkles. Can be gluten free.
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Baking, cooling and decorating time 2 hours
Servings 12 whoopie pies

Ingredients
  

  • 2 cups gluten free 1 to 1 baking flour for gluten-full whoopie pies, substitute all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 2 tbsp dark cocoa powder
  • 1/4 cup unsalted butter softened to room temperature
  • 1/4 cup sour cream room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 tsp dark chocolate balsamic vinegar
  • 1/2 cup buttermilk room temperature
  • 1 tsp white vinegar
  • 1 tube red or pink gel food coloring

Filling

  • 4 oz cream cheese softened to room temperature
  • 2 oz white chocolate melted and cooled
  • 1 1/2 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 3 tbsp jimmies

Instructions
 

  • Preheat the oven to 350°F (176°C) and line two cookie sheets with parchment paper or silicone mats.
  • In a medium bowl, whisk together the flour, baking soda, salt and cocoa powders.
  • In a large bowl, cream the butter, sour cream and sugars until light, smooth and slightly fluffy. Beat in the egg until well-incorporated, and then mix in the vanilla and balsamic vinegar.
  • Mix together the buttermilk and white vinegar. 
  • Add the flour mixture to the butter mixture on low speed, alternating with the buttermilk/vinegar. Begin and end with the flour. Mix in food coloring.
  • Scoop 2-inch balls of batter onto prepared pans. The batter will be soft and won't form perfect balls.
  • Bake the cookies for 10 minutes, one pan at a time. Leave them on the pan for 3 minutes before removing to a wire cooling rack. Let the cookies cool completely.
  • Prepare the filling while the cookies are cooling. Cream the cream cheese and white chocolate until smooth. Mix in the powdered sugar and vanilla on low speed until incorporated, and then beat on high speed until light, creamy and fluffy.
  • Frost 12 cookies and then top with the remaining cookies. Garnish the filling with white jimmies.
  • Store in the refrigerator in an airtight container.