Ingredients
Method
- Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.Step 2: In a large bowl using an electric mixer, beat the softened butter with both sugars on medium-high speed for 3-4 minutes until light and fluffy. Add the egg and vanilla extract, beating until fully incorporated, then mix in the red gel food coloring until the color is evenly distributed.Step 3: Add the flour mixture to the wet ingredients and mix on low speed just until no white streaks remain, being careful not to overmix. The dough will be thick and slightly sticky. Gently fold in the chilled cream cheese cubes using a rubber spatula, distributing them evenly throughout the dough.Step 4: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly during baking. Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone and puffy.Step 5: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cool, melt the white chocolate in 30-second microwave intervals, stirring between each, then transfer to a piping bag or zip-top bag with a corner snipped off. Drizzle the white chocolate over the cookies in a zigzag pattern and let set for 15 minutes before serving.
Notes
Nutrition Facts (per serving): Carbs: 24g | Protein: 3g | Fat: 9g