Ingredients
3/4 cup butter, softened1 cup sugar2 large eggs, room temperature1/2 cup sour cream1 tablespoon red food coloring1-1/2 teaspoons white vinegar1 teaspoon clear vanilla extract2-1/4 cups all-purpose flour1/4 cup baking cocoa2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda2 ounces semisweet chocolate, melted and cooledFILLING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened2-1/2 cups confectioners’ sugar2 teaspoons clear vanilla extractTOPPINGS:White baking chips, meltedFinely chopped pecans
Preparation
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.
Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.
Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.
