Preparation

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light.
• Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until everything is combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• In another bowl, beat together the cream cheese, granulated sugar, vanilla extract, and egg for the cheesecake filling until it’s smooth.
• Scoop out a tablespoon of the red velvet dough and create an indentation in the center. Place about a tablespoon of cheesecake filling in the center, then cover it with more dough. Make sure the filling is sealed inside.
• Place the stuffed cookies on the prepared baking sheet, spacing them a few inches apart.
• Bake for 12-15 minutes or until the edges are set but the center remains soft. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to wire racks to cool completely.