1/4 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg yolk
1 cup all purpose flour
2 tablespoons unsweetened cocoa powder
1 1/4 teaspoons red food coloring
1/2 cup mini chocolate chips
Preheat oven to 375 degrees F. Sift flour, cocoa powder and salt into a bowl and set aside.
In the bowl of an electric mixer, beat butter and sugars until fluffy (scraping the bowl when needed), for about 3-4 minutes. Add in egg yolk and vanilla, and beat for another 1-2 minutes until combined. Add in red food coloring (note: I used liquid coloring, if you use gel you may need more/less) and mix until color spreads. With the mixer on low speed, stir in the flour mixture and gradually increase the speed for the dough to come together, again scraping down the sides to combine. One batter has come together, fold in mini chocolate chips.
Roll into balls that are about 1 inch in diameter and set on a baking sheet 2 inches apart. Bake for 5 minutes, then remove from oven and gently press your thumb into the center of each cookie, creating a dent. Place the cookies back in the oven and bake for 5-6 more minutes. Remove and let cool completely.
Cream Cheese Marshmallow Frosting
4 ounces cream cheese, softened
1 tablespoon vanilla extract
3/4 cups marshmallow fluff
1 3/4 cups of powdered sugar
1-2 teaspoons milk, if needed
Beat cream cheese in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cookies, then top with shaved chocolate if desired.
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