In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Mix until the mixture becomes creamy and lump-free, with a thick consistency that holds its shape. This will help the filling stay intact inside the cookie during baking.
Scoop out small teaspoon-sized dollops onto a parchment-lined baking sheet. The portions should be uniform so they freeze evenly and fit neatly inside the cookies.
Freeze for about 1 hour or until firm. This step is essential: a frozen, solid filling prevents the cheesecake center from melting too quickly as the cookie dough bakes.
2️⃣ Prepare the Red Velvet Cookie Dough
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Blend well to disperse the cocoa evenly, ensuring deep red color and balanced flavor throughout.
In a separate large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy. This aeration helps the cookies bake soft and thick.
Add the egg, vanilla extract, red food coloring, and vinegar. Beat until combined, creating a vibrant, smooth mixture. The vinegar enhances the classic red velvet tang and interacts with the cocoa for deeper flavor.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender cookie structure. The dough should be soft, cohesive, and easy to shape.
