Place in a piping bag and pipe 18 dollops of cream cheese onto a lined baking sheet.

Freeze for at least 1-2 hours until hardened.

In a large mixing bowl, whisk the flour, cocoa powder, baking soda and salt until fully combined.

In a separate bowl, add softened room temperature butter, brown sugar, and vanilla extract. Beat with a hand mixer on high speed for about 2 minutes.

Add in the egg, milk and red food coloring, then mix again for about 1 minute. Scrape down the sides of the bowl a few times while mixing.

Slowly add the dry ingredients into the butter mixture, whilst mixing on low speed. Keep mixing until all the flour is incorporated into the dough and add more red food coloring if needed.

Wrap the cookie dough in plastic wrap, then chill in the fridge for at least 1-2 hours.

Once chilled, use an ice cream scoop or a tablespoon to form 18 cookie dough balls. Flatten a cookie ball with the palm, then place a dollop of frozen cream cheese in the middle.

Wrap the cookie dough around the cream cheese to fully encase it. Repeat the process for the remaining cookies.

Place cookies on lined baking sheets at least 2-3 inches apart, as they will spread whilst cooking.

Bake for 12-13 minutes or until the edges start browning.

Cool for 5 minutes on the baking sheet before transferring onto a wire rack to cool down completely.

In the meantime, melt white chocolate chips in the microwave in small intervals of 20 seconds, mixing in between each burst. Once fully melted, place into a piping bag fitted with a small 1/8 inch nozzle. Pipe melted chocolate onto the cooled red velvet cookies in a zigzag pattern. Let the chocolate harden, then serve!