I was planning on waiting until closer to Valentine’s Day to share this recipe, but, I just couldn’t help it. These turned out too delicious to wait (perhaps they’d make a tasty addition to a Super Bowl menu?). Just make them. Immediately. Eat them. And then pat your little belly while you rest, totally satisfied. My only regret for the finished product has nothing to do with taste, but I wish the cookie would have turned out a richer shade of red. I think because I used an all-natural vegetable-based coloring the shade appeared less striking than the saturated red images of other’s who’ve made these (or, be honest with me, is that Photoshop?). Regardless, the rich red velvet taste is still very evident and the cream cheese and vanilla bean frosting is the perfect accompaniment. I am now wondering why I brought all of these to work and didn’t save more for myself. Sigh.

Ingredients
{Cookie}
Two 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsalted butter, room temperature
One cup granulated sugar
One large egg
One teaspoon vanilla extract
3/4 cup buttermilk
1/4 cup sour cream
One container (approximately two ounces) red food coloring
One ounce each of white chocolate, milk chocolate, and semisweet chocolate (all chopped)

{Filling}
Eight ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 1/2 cups confectioners’ sugar
Seeds from one vanilla bean

Directions
{Cookies}
1. Preheat oven to 350°.
2. Combine dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) in a large bowl. Set aside.
3. Beat butter and sugar until light and fluffy using a hand mixer or electric mixer. Add in the egg, sour cream, and vanilla extract, mixing after each ingredient is added. Then slowly mix in the buttermilk. Add food coloring.
4. Heat the chopped chocolate in the microwave for 30-60 seconds. Stir until all chunks are melted.
5. Slowly add the red mixture to the dry ingredients. After combined, fold in the melted chocolate.
6. Spoon batter (about the size of a tablespoon) onto a parchment paper-lined baking sheet. Bake for 10 minutes. Transfer parchment paper with cookies to cooling rack. Continue with the rest of the batter. Let the cookies cool completely before assembling.

{Filling}
1. Using a hand mixer, combine the butter and cream cheese.
2. Slowly add the confectioners’ sugar and mix until there are no lumps.
3. Add the vanilla bean seeds.

{Assembling the whoopie pies}
1. Using a spatula or knife, place the equivalent of a heaping tablespoon of filling onto the bottom of one cookie. Use another cookie to make a sandwich.
2. If you’re feeling fancy, use sprinkles or glitter sugar to decorate the filling.