Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel preferred)
- 1 1/2 cups all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 oz cream cheese, chilled and cut into 18 small cubes
- 1/2 cup powdered sugar (for the filling)
Instructions
- In a small bowl, whip the chilled cream cheese and powdered sugar together until smooth. Scoop small teaspoons of the mixture onto a parchment-lined tray. Place the tray in the freezer for at least 15 minutes. Freezing the centers makes them much easier to handle when you are stuffing the cookie dough later.
- Cream the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Beat in the egg, vanilla extract, and red food coloring until the color is uniform and vibrant. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Do not overmix, or the cookies will lose their chewy texture.
- Preheat your oven to 350°F (175°C). Take a tablespoon of cookie dough and flatten it in your palm. Retrieve the frozen cream cheese balls from the freezer. Place one cream cheese cube in the center of the dough and wrap the edges around it until the filling is completely sealed. Roll the dough into a smooth ball and place it on a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Bake the cookies for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft. Avoid overbaking, as the cookies will continue to firm up as they cool on the hot pan. Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures the cream cheese center sets perfectly.
- Cook Time: 30 minutes