Ingredients:

  • 4 oz (113g) cream cheese, softened
  • 2 tbsp (25g) powdered sugar
  • 1/4 tsp (1ml) vanilla extract
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) red food coloring
  • 1 3/4 cups (210g) all-purpose flour
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Whisk the softened cream cheese, powdered sugar, and vanilla until smooth. Note: Ensure there are no lumps for a velvety center
  2. Transfer the mixture to a piping bag, drop small, dime sized dollops onto a tray, and freeze for 10 minutes.
  3. Cream together the softened butter and sugar until light and fluffy. Note: This takes about 2-3 minutes of beating
  4. Beat in the egg, vanilla, and red food coloring until the color is uniform.
  5. In a separate bowl, sift together the all purpose flour, cocoa powder, baking soda, and salt.
  6. Slowly incorporate the dry ingredients into the wet ingredients until just combined. Note: Stop mixing as soon as the flour disappears to avoid tough cookies
  7. Preheat the oven to 350°F (175°C).
  8. Scoop about 2 tablespoons of dough and flatten it in your palm.
  9. Place a frozen cream cheese dollop in the center and fold the dough around it, sealing it tightly into a ball.
  10. Place cookies on a lined sheet and bake for 9-11 minutes until the edges look set but the center remains slightly soft.