Preparing your Cheesecake Stuffed Red Velvet Cookies can be a breeze if you follow these straightforward steps:

1. Prepare the Cheesecake Filling:
– In a mixing bowl, combine the softened cream cheese, sugar, vanilla extract, egg, and flour.
– Beat until smooth and creamy.
– Transfer the mixture to a small bowl and chill it in the refrigerator for at least 1 hour.

2. Make the Cookie Dough:
– In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
– Add the egg, vanilla extract, and red food coloring, mixing well.
– In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
– Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

3. Assemble the Cookies:
– Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
– Scoop about 2 tablespoons of the cookie dough and flatten it slightly in your palm.
– Place a teaspoon of the chilled cheesecake filling in the center of the dough.
– Wrap the dough around the filling, ensuring it is completely sealed.
– Place the filled dough balls on the prepared baking sheets, spaced a few inches apart.

4. Bake:
– Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops look slightly cracked.
– Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

5. Store or Serve:
– These cookies can be stored in an airtight container for several days, making them a perfect treat to have on hand.