White Chocolate Stuffed Red Velvet Cookies

Ingredients:

• 1 1/4 Cups Packed Brown Sugar
• 1/4 Cup Sugar
• 1 Cup Unsalted Butter (Room Temp)
• 2 Large Eggs (Room Temp)
• 1 1/2 Tbsp Buttermilk
• 1 Tbsp Red Food Coloring
• 2 Tsp Vanilla
• 2 1/3 Cups All Purpose Flour (spoon & leveled)
• 1/2 Cup Cocoa Powder (spoon & leveled)
• 1 Tbsp Dark Cocoa Powder
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Cup Milk Chocolate Chips
• 1/2 Cup White Chocolate Chips
• Milka White Chocolate Bar (or more white chocolate for garnish)

Instructions:

1. Prep Ingredients: Ensure your butter and eggs are at room temperature for the best dough texture.

2. Make the Dough:

   • In a large bowl, beat the butter for 3-4 minutes until smooth and fluffy.
   • Add both sugars and beat for 2-3 minutes until fully incorporated.
   • Add eggs, buttermilk, red food coloring, and vanilla extract, and beat until combined.

3. Sift Dry Ingredients: In a separate bowl, sift together the flour, salt, cocoa powders, and baking soda.

4. Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture on low speed. Once combined, scrape down the sides and bottom of the bowl. Be careful not to overmix.

5. Add Chocolate Chips: Fold in the milk chocolate and white chocolate chips, ensuring they’re evenly distributed but not overmixing.

6. Chill Dough: Place the dough on parchment paper, cover with plastic wrap, and refrigerate for 3-4 hours to firm up.

7. Shape Cookies:

   • Preheat oven to 350°F.
   • Drop dough by 1/4 cup portions or use a large ice cream scoop. Flatten the dough slightly with the palm of your hand and insert 2 pieces of white chocolate inside the dough, then enclose it around the chocolate. Flatten the dough to about 3/4 of the way down.

8. Bake: Place 6 dough balls on a large cookie sheet and bake for about 10 minutes, or until the cookies are set.

9. Shape & Garnish: Once baked, you can use a large round cookie cutter or a measuring cup to perfect the shape while the cookies are still warm. Add extra white chocolate chips on top for garnish.

10. Cool: Allow cookies to cool slightly but enjoy them while still a bit warm!

Tips:

• Patience: There are several steps, but the end result is totally worth it.
• Cookie Dough Storage: The dough refrigerates well for up to 5 days and can be frozen for up to a month. So you can make them ahead of time!