Halloween Special: Chocolate Chip Cookies Stuffed with Red Velvet Cookies

Maybe I’ll never look at chocolate chip cookies the same way ever again…but this is definitely a top favorite! Especially with that red velvet cookie center!

Getting into the Halloween spirit is so easy and fun! One of my favorite things to do is to simply add eyeballs to any treats and it instantly comes to life! A little spooky, but all in great fun!

I love breaking this cookie open and seeing the red velvet center!! The eyes plus the red velvet center make for a perfect Halloween treat!

If you’re in a hurry to make something, just buy some store bought cookie dough and follow the assembly directions below!

If you’re making the recipe for a party or just want more cookies for yourself, feel free to double the recipe. Works out perfectly!

So before starting… I’d like to share a fun project that I’m working on! Below are only a couple of the colors this fun tee comes in! I invite you to check out My Dessert Diet on Facebook for more!

Ingredients:

Chocolate Chip Cookie:

• 1 1/3 stick unsalted butter, at room temperature
• 3/4 cup plus 2 tablespoon dark brown sugar
• 1/2 cup granulated white sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup bread flour
• 1 cup plus 2 tablespoons cake flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon sea salt
• 1/2 cup chocolate chips (I prefer to use Ghirardelli chocolate)

Red Velvet Cookie:

• 1 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder (I prefer to use Valrhona)
• 1 stick unsalted butter, at room temperature
• 3/4 cup dark brown sugar
• 1/4 cup granulated white sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, at room temperature
• 2 tablespoon heavy cream
• 1/2 tablespoon pure vanilla extract
• 2 tablespoon red food coloring or gel coloring

Additional ingredients needed for assembly:

• Mini candy eyeballs (the ones I used are from Wilton)
• Tons of chocolate chips (at least 2-3 cups)

Directions:

Chocolate Chip Cookies:

• Shift together flours, baking powder, baking soda and salt into medium bowl and set aside.
• Using paddle attachment to standing mixer, at medium speed, cream together butter and sugars until fluffy and light in color.
• Reduce mixer speed to low and add egg, once fully incorporated, add in pure vanilla extract.
• Slowly add in the flour mixture until just combined and then add in chocolate chips. Sometimes the dough appears a little dry, but this is fine and I promise that as long as you followed the recipe that the cookie will be just fine!
• Place cookie dough in a bowl and set aside.

Red Velvet Cookies:

• Shift together flour, cocoa powder, baking soda and salt into medium bowl and set aside.
• Using paddle attachment to standing mixer, at medium speed, cream together butter and sugars until fluffy and light in color.
• Reduce mixer speed to low and add egg, once fully incorporated, add in pure vanilla extract, then heavy cream and then finally, the red food coloring.
• Slowly add in the flour mixture until just combined and feel free to add in more red food coloring until you reach the desired color.
• Place cookie dough in a bowl and place in freezer for about 10 minutes. The red velvet cookie dough is sticker, so its easier to work with once its little colder and stiffer.

Assembly:

• For each cookie dough ball, use about 1/2 to 3/4 cup of chocolate chip cookie dough. Roll each ball and then press down to flatten into a round circle (should be about 1/4-inch to 1 centimeter thick). You need two flattened-round-cookie dough circles for one complete cookie. Place the flattened cookie dough on either foil or parchment paper in a jelly roll pan.

• Use a heaping 1/3 cup of red velvet cookie dough and repeat the above step (roll into ball and then flatten).
• Place the red velvet cookie dough on top of one of the chocolate chip cookie dough rounds and then place the other chocolate chip cookie dough on top (creating a sandwich). Using your fingers, pinch the sides and create a seal with the chocolate chip cookie dough. If you find that the red velvet cookie dough is too big and cannot be covered completely, use some extra chocolate chip cookie dough and patch it up! It’s so simple and easy, just have fun with it!

• Finish the cookie by topping with chocolate chips! Press them in slightly so they stay put on the cookie dough.

• Freeze for at least half an hour through overnight.
• When ready to bake, preheat oven to 350F degrees.
• Bake for 22-25 minutes or until edges are golden brown (if you used more cookie dough, it may take closer to 30 minutes). I usually check on the cookie at 20 minutes, but always needs a few extra minutes.
• Once out of the oven, gently press the eye balls on top of the chocolate chips.

• Allow the cookie to cool down for at least 10 minutes before gently moving it to a cooling rack. Note: I will either move the parchment paper that the cookie baked on to the cooling rack or place a sheet of parchment paper on the cooling rack before transferring the cooling cookie on top. With a giant cookie, the cookie is still soft and a bit heavy to sit on the cooling rack, so if its too soft, it’ll start to seep through the rack.