This popular deviled egg recipe’s secret ingredients include hot mustard and sugar. Are you having your mother-in-law’s eggs? is a question that is frequently posed to my daughter-in-law whenever she hosts a gathering. Mothers-in-law are known to be lovely and naughty!
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 40 |
| Yield: | 40 cookies |
Ingredients
- 1 cup brown sugar
- ¾ cup unsalted butter, softened
- ½ cup white sugar
- ¾ cup light sour cream
- 4 tablespoons red food coloring
- 1 egg
- 3 cups all-purpose flour, divided
- 4 tablespoons dark cocoa powder (such as Hershey’s® Special Dark®)
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ¼ cups powdered sugar, divided
- 4 (8 ounce) packages Neufchatel cheese, softened
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- 1 (12 ounce) package miniature semisweet chocolate chips
- ¼ cup powdered sugar
Instructions
- Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.
- Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.
- Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.
- Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.
- Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.
- Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 174 mg |
| Sugars | 27 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious recipe! I made 2 changes: 1) Used Mascarpone cheese instead of the Neufchatel cheese. 2) Reduced the red food coloring to 2 tablespoons, instead of 4 teaspoons. Other than these 2 changes, I strictly followed the rest of the recipe. I made 2 trays of large hearts. Added sprinkles over the powdered sugar. Added a generous scoop of the filling between the 2 hearts. But, not too much so as not to have the filling drip out from the cookies! Delicious, delicious…very lovely cake textured cookies with red velvet chocolate and chocolate chip filling with mascarpone cheese! Not overly sweet, it was just right on point! Lovely gift for your Valentine!!