It has strawberry and chocolate, it comes in pink and red, morsels of sweetness lovingly baked.

The Maya Kitchen shows you ways to say ‘I love you’ or just remind someone that you care. A brownie cake base is crowned with pink strawberry mousse. The usual red velvet cake is transformed into cookies and delicate thin, transparent crepes are stacked high with hazelnut cream in between and cocoa and coffee powder generously dusted on top.

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Red Velvet Cookies with Cream Cheese Filling

1 package MAYA Decadence Yellow Cake Mix 520 grams

3 tablespoons cocoa powder

2 tablespoons MAYA All-Purpose Flour

¼ cup vegetable oil

1 piece egg

1-2 teaspoons red gel food color, dilute in

1-2 tablespoons water

Cream Cheese Filling:

8 ounces cream cheese, at room temperature

2 tablespoons  butter, at room temperature

2 cups confectioners' sugar, sifted

1 teaspoon vanilla extract white chocolate, for drizzle white chocolate chips for topping

Preheat oven to 350°F/ 177°C. Lightly grease cookie sheets.  Set aside.

In a bowl, combine cake mix, cocoa powder and flour.  Make a well at the center and put the oil, egg and red food color diluted in water.  Using a wooden spoon stir the mixture until well mixed, the batter will become heavy. Put in the refrigerator for at least 10-15 minutes.  Scoop out 30-35 grams of red velvet cookie dough and place in a prepared cookie sheet and flatten it using your fingers into 3-inch round or use a 3-inch round cookie cutter.

Prepare cream cheese filling: Using a mixer, beat cream cheese and butter until soft and fluffy then add powdered sugar and vanilla. Keep mixing until smooth.

To Assemble: Sandwich a heaping tablespoonful of filling between 2 red velvet cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.  Cool.  Drizzle cookies with melted white chocolate and sprinkle with white chocolate chips.

Yield: 1 dozen