Cookie Dough:

1. Whisk 2 cups flour, baking soda, salt, and cocoa powder together in a small bowl. Set aside.
2. In a large bowl beat sugars and butter together with a hand mixer for 3 minutes until smooth and fluffy.
3. Add eggs one at a time, then add milk and vanilla, and continue to mix until fully combined. Dump the flour mixture into wet ingredients and continue mix until no dry spots remain. Add in red food coloring and mix until a red hue appears in the dough.
4. Cover the dough with plastic wrap and chill for at least 2 hours or overnight.

Cream Cheese Filling:

1. Line a 8×8 baking sheet or plate with parchment paper, set aside.
2. In a small bowl beat cream cheese, powdered sugar, salt, and 1 tbsp flour together until smooth and creamy. 
3. Scoop filling into tablespoon sized balls onto the prepared plate and chill for at least 1.5 hours uncovered.

Assembly

1. Preheat your oven to 350º and line a baking sheet with parchment paper.
2. Once dough and filling have chilled, use a tablespoon sized cookie scoop to scoop twenty balls of cookie dough onto a prepared baking sheet. Create an indentation in ten of those balls using your thumb. Flatted the other ten balls with the back of a measuring cup.
3. Place cream cheese in the dough indentations and place flattened dough on top of the cream cheese. Lightly press the dough over the cream cheese and gently roll the ball around to seal it.
4. Bake at 350ºF for 12-14 minutes until the bottoms brown. Let cool and enjoy!