Red Velvet Cream Cheese Stuffed Cookies

Instructions

Step 1: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 2: In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add the egg, vanilla extract, and red food coloring, mixing until smooth.
Step 4: Gradually add the dry ingredients to form a soft dough.
Step 5: In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Step 6: Scoop small portions of the cream cheese mixture and freeze for 20–30 minutes until firm.
Step 7: Scoop cookie dough, flatten it, and place a frozen cream cheese portion in the center.
Step 8: Wrap the dough around the filling and seal completely.
Step 9: Place on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes.
Step 10: Let cool slightly before serving.

Storage and Reheating Tips

Store cookies in an airtight container in the refrigerator for up to 4 days due to the cream cheese filling.
Bring to room temperature before serving or warm slightly in the microwave.
Freeze baked cookies for up to 2 months and thaw before eating.
Avoid storing at room temperature for extended periods due to the filling.