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Red Velvet Sandwich Cookies | Can't Stay Out of the Kitchen

Red Velvet Sandwich Cookies

Teresa Ambra
Red Velvet Sandwich Cookies are rich, decadent and divine! These marvelous Red Velvet Whoopie Pies are spread with a luscious cream cheese and coconut filling and then rolled in pecan pieces. They will absolutely rock your world! Great recipe for Christmas or Valentine's Day baking.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 12
Calories 296 kcal

Equipment

  • 2 large 18x26" cookie sheet pans
  • 2 large mixing bowls
  • 2 wooden spoons
  • 1 electric mixer
  • 1 nut chopper unless you purchase pecan chips
  • measuring spoons
  • measuring cups
  • 1 small cookie scoop
  • 1 small bowl or plate
  • 1 spatula
  • 2 wire cooling racks

Ingredients
  

RED VELVET COOKIES:

  • 1 box Duncan Hines Red Velvet cake mix
  • 2 large eggs lightly beaten
  • 1/3 cup canola oil or use coconut oil or avocado oil
  • 1 tbsp. vanilla extract

COCONUT CREAM CHEESE ICING:

  • 4 oz. pkg. cream cheese softened
  • 2 tbsp. unsalted butter softened
  • 1 tsp. half-and-half or heavy whipping cream or evaporated milk
  • 1/2 tsp. vanilla extract
  • 1/2 cup coconut
  • 2 cups confectioners’ sugar
  • 1/2 cup pecans chopped (measure after chopping)

Instructions
 

RED VELVET COOKIES:

  • Preheat oven to 375˚.
  • Mix together cake mix, eggs, oil, and vanilla in a large bowl.
  • Scoop dough with a small cookie scoop.
  • Place 2 inches apart on a very well-greased baking sheets.
  • Bake in a preheated oven until the tops start to crack, about 12 minutes.
  • Rotate cookie sheets on oven racks half way through baking time.
  • Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • After filling with icing, refrigerate cookies until ready to serve.

COCONUT CREAM CHEESE ICING:

  • In a large bowl combine cream cheese, butter, evaporated milk or cream, and vanilla.
  • Mix with an electric mixer.
  • Add the confectioners’ sugar, 1 cup at a time, mixing well with each addition.
  • Stir in coconut with a wooden spoon.
  • If consistency is too stiff, add more milk.
  • Place the chopped pecans in a shallow bowl.
  • Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie.
  • Press firmly so that the icing comes all the way out to the edge.
  • Roll the edges of the sandwich cookies in the chopped pecans.
  • Repeat with the remaining cookies.
  • Refrigerate until ready to serve.

Notes

NOTE: Time allotted does not include spreading the cream cheese filling on the cookies or rolling the sandwiches in pecans.
 
NOTE: If you want the icing to have a thicker consistency, decrease the cream.
 
NOTE: This original recipe doubles the icing ingredients. If you like a lot of icing, I highly recommend doubling the icing ingredients for this recipe.
 
NOTE: I found it easier sprinkling the pecans on top of the icing and patting them lightly into the icing to adhere.
 
NOTE: I do not recommend trying to substitute milk for the cream in the icing recipe.
 
Recipe adapted from All Recipes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 296kcalCarbohydrates: 49gProtein: 5gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 38mgSodium: 376mgPotassium: 190mgFiber: 2gSugar: 15gVitamin A: 117IUVitamin C: 0.2mgCalcium: 97mgIron: 2mg
Keyword chocolate, chocolate dessert, cookie, dessert, red velvet, red velvet dessert, red velvet whoopie pie
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