• 1 Ounce Semi-Sweet Chocolate Chopped
  • 1/2 Ounce Milk Chocolate Chopped
  • 12 Ounces Unsalted Butter Melted
  • 1/2 Cup Sour Cream
  • 2 Large Eggs
  • 1 1/2 Teaspoons Apple Cider Vinegar
  • 1/2 Teaspoon Vanilla Extract
  • 1 Tablespoon Red Food Colorin
  • 2 1/4 Cups All Purpose Flour
  • 1 Cup Sugar
  • 1/4 Cup Unsweetened Cocoa Powder
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoons Baking Soda
  • 1/2 Teaspoons Salt


  • 3 Tablespoons Unsalted Butter at Room Temperature
  • 2 1/2 Cups Powdered Sugar Sifted
  • 1 Teaspoon Vanilla Extract


. Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or Silpats.

. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

. In the bowl of a stand-up mixer mix the melted butter, sour cream, eggs, vinegar, vanilla and food coloring just until combined.

. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

. Add the flour mixture to the butter mixture in four equal batches, mixing each batch completely before adding the next. Stir in the melted chocolate.

. Scoop batter, using a medium cookie scoop (I leveled the scoop off), onto the prepared baking sheets. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling:

 Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla extract.

. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

Note: These obviously need to be stored in the fridge because of the cream cheese. I thought they tasted significantly better as they came to room temp.

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