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1. Preheat oven to 350 degrees and line pans with parchment paper.
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2. Sift flour, cocoa powder, baking powder, baking soda and salt together. Set aside.
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3. In a stand mixer, beat butter and sugar until blended and creamy (about 2-3 minutes).
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4. Mix in eggs one at a time and scrape down the sides of the bowl as needed.
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5. Add milk, vanilla extract, lemon juice and red dye.
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6. Slowly add in dry ingredients and stir just until combined.
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7. (If you want a taller cookie, cover dough and chill for 30 minutes. Cold dough is also a little easier to handle.)
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8. Cream Cheese Filling: beat cream cheese and powered sugar together until smooth.
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9. Fill your cookie scoop half way full and then put a dollop of cream cheese mixture in the scoop. (See photos.) NOTE: I put my cream cheese mixture in a small plastic bag and snipped off the corner to make a mini piping bag and just piped a dollop into the cookie scoop. It was easier and less messy for me this way. Then continue to fill the rest of the cookie scoop with more dough.
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10. Place dough balls on cookie sheets and bake for 8-11 minutes depending on how chewy or crunchy you want your cookies to be!
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11. I dusted some of mine with a little powdered sugar when they were cool! It's an easy way to dress them up a little ;)