I like to bake red velvet cupcakes. People seem to like my cupcakes too and always ask for this flavor. Now, I don't mind making it all the time. What I do mind is that I always end up with excess Cream cheese frosting! And I hate it when things go to waste. I'm the type of person who obsesses with the littlest batter left in my mixing bowl or on the spatula.
I decided to sniff around and see if there's anything else I could do with the tub of cream cheese frosting that always seems to get left behind when I bake cupcakes. I tried this recipe from Fleur-Delicious (her blog is so funny) and yum! These cookies are chunky, sweet and pretty quick to make too.
4 tbs butter, room temperature
3/4 cups sugar
1 large egg
3 and 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 and 1/2 cups cream cheese frosting, room temperature
4 oz dark chocolate, coarsely chopped
1. Preheat oven to 350'F. Whisk your dry ingredients in a bowl.
2. Cream the butter and sugar. Add in the egg and beat until combined.
3. Add the dry ingredients and mix until just incorporated. Mix the frosting until combined, make sure you do not overmix the dough. It should be firm but not dry.
4. Add the chocolate (I usually mix this by hand since I have the unfortunate habit of overmixing my dough)
5. Drop mounds of dough onto baking sheet, about 3 inches apart
6. Bake for 10-12 minutes or until the edges of the cookies start to turn brown
7. Let the cookies cool on the cookie sheet for a few minutes then transfer to the wire rack to cool completely.