Instructions

1. First, make the cheesecake filling. In a medium mixing bowl combine the softened cream cheese, powdered sugar, flour, vanilla and salt. Use a hand mixer (or do it in a stand mixer!) to mix together and smooth and creamy, about 1 minute. Transfer the mixture to a piping bag and snip off the tip. Pipe about 2 teaspoons worth of batter into round discs on a cookie sheet lined with parchment paper and place in the freezer to set, at least 1 hour.
2. Once the cheesecake centers are set, make the cookies. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
3. In a stand mixer fit with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on medium speed until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl and add the egg, egg yolk and vanilla extract. Mix well. Add the red food coloring and mix to combine.
4. Add the cocoa powder, flour, baking powder, baking soda and salt. Mix until just combined and no streaks of flour remain.
5.  Use a 1.5 ounce cookie scoop (or tablespoon) to scoop a cookie dough ball. Flatten the ball slightly between your palms into a thick pancake. Take one of the frozen cheesecake centers and place on the flatted dough. Fold the edges of the dough up and over the center, pinching together to form a sealed ball of cookie dough around the cheesecake.
6. Place the 1/2 cup of granulated sugar in a small bowl if coating your cookies in sugar! Roll the cookie dough balls in the granulated sugar and place on the prepared cookie sheet 2 inches apart. Bake until the cookies have puffed up and crinkled and are set on the edges, but still gooey in the middle, 14 to 16 minutes.
7. Allow to cool slightly before transferring to a cooling rack to cool completely before devouring!