Cream Cheese Stuffed Red Velvet Cookies

These cream cheese stuffed red velvet cookies are like a chewy and dense slice of red velvet cake with cream cheese frosting.

Ingredients

• 1 and 2/3 cups (210g) all-٨purpose flour (spooned & leveled)
• 1/4 cup (21g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 Tablespoon (15ml) milk*
• 2 teaspoons pure vanilla extract
• 1 Tablespoon red food coloring (liquid, gel, or 2 tsp beet powder alternative)*

Cream Cheese Filling

• 4 ounces (113g) full-fat brick cream cheese, room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 1 Tablespoon (8g) all-purpose flour
• 1/2 teaspoon pure vanilla extract

For Rolling

• 1/2 cup (100g) granulated sugar

Instructions

1. Make the cookie dough: Whisk the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, 1/2 cup granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, milk, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients (flour mixture) into the wet