RED VELVET CREAM CHEESE STUFFED COOKIES

For Cream Cheese Filling:

1. In the bowl of an electric mixer fitted with the paddle attachment, paddle the cream cheese for 1 to 2 minutes until softened. Add the butter and continue mixing.

2. Add Sugar King Baker’s Powdered Sugar and vanilla. Fold and paddle until blended.

3. Using a jumbo round tip, pipe 12 round dollops. Chill for 2 to 4 hours or freeze for 1 to 2 hours until set and hardened.

For Red Velvet Cookie Dough:

1. In the bowl of an electric mixer fitted with the paddle attachment, paddle the butter, Sugar King Value Refined Sugar, Sugar King Value Raw Sugar, and Sugar King High Fructose Corn Syrup until light and fluffy, about 3 to 5 minutes.

2. Add the egg, egg yolk, vanilla, and Sugar King Baker’s Food Coloring Gel Red.

3. Prepare the dry ingredients: Sift the flour, cocoa powder, cornstarch, baking soda, and salt. Once combined, add the dry ingredients to the mixer and mix until well combined.

4. Fold in the white chocolate chunks, dark chocolate chips, graham cookies, and walnuts. Chill the dough for 30 minutes to 1 hour.

5. Using a measuring scale, weigh 100g of cookie dough and round.

6. Filling Technique: Flatten the dough to palm size. Add the cream cheese filling in the center, then wrap it with the cookie dough and roll until rounded.

7. Place the filled cookie dough in a perforated 4-inch tart ring.

8. Bake the cookies for 22 to 24 minutes at 350°F.