Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 1/4 cup
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 3/4 cup
- Egg: 1 large
- Red food coloring: 2 teaspoons
- Vanilla extract: 1 teaspoon
- Cream cheese, softened: 4 ounces
- Powdered sugar: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, red food coloring, and vanilla extract until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: In a separate small bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Step 5: Drop rounded tablespoons of cookie dough onto a baking sheet lined with parchment paper. Gently flatten each cookie with the back of a spoon. Make a small indent in the center of each cookie and fill with a spoonful of cream cheese mixture.
- Step 6: Bake for 10-12 minutes, or until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container in the refrigerator to keep the cream cheese topping fresh and the cookies moist.
- A quick zap in the microwave (5-10 seconds) will soften the cream cheese and enhance the velvety texture if you like them warm.
- Serve these beauties with a dusting of extra cocoa powder or a drizzle of white chocolate for an elegant touch.
- For the richest red color, use gel food coloring instead of liquid, and remember that less is more—a tiny bit can go a long way!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American