Red velvet whoopie pies with cream cheese filling
Preheat the oven to 375 degrees. Line 2 baking sheets with Silpats or parchment paper.
In a large bowl, mix together the flour, cocoa powder, baking soda and salt. Using a stand mixer or hand mixer, cream the butter until it is fluffy, about 2 to 3 minutes. Add in the sugar and beat the butter and sugar for another 3 minutes. Add the egg and beat four minutes more. Alternately add the flour mixture and buttermilk, beating well after each addition. Add the vanilla extract and food coloring. Keep mixing until the batter is creamy and thick.
Use a two tablespoon ice cream scoop to dish the cookies onto the prepared baking sheets. Bake the cookies for 9 to 11 minutes. Once the cookies have finished baking, place the cookies on a cooling rack and let them cool for about 15 minutes.
Beat together the cream cheese and confectioners' sugar until thick and creamy. Turn half of the cooled cookies upside down and spread with the prepared cream cheese frosting. Top each with another cookie. Serve.