Chocolate Filled Red Velvet Cookies

1. In a large bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars until light and fluffy.
2. Then mix in the egg, vanilla, and gel food coloring.
3. Scrape down the bowl and add in the cocoa powder, baking soda, and salt. Mix until well incorporated.
4. Add in the flour and use a rubber spatula to mix the dough by hand, ensuring the dough is fully combined without over mixing.
5. Cover the bowl and chill for at least 30 minutes.
6. In the meantime, line a plate with parchment paper and scatter heaping teaspoon dollops of Chocolate SunButter on top. Stick them in the freezer to harden.
7. After the 30 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.
8. Using a large cookie scoop (3 tbsp worth) scoop a ball and press it flat in your palm (the dough should be soft and slightly sticky).
9. Place a frozen pad of Chocolate SunButter in the center and seal up the ball. *Between each batch, return the SunButter back to the freezer and the dough back to the refrigerator.
10. Arrange 4 stuffed cookie dough balls on a baking sheet and bake for 12-14 minutes, or until the edges appear dry and the center is pale, puffed, and slightly underdone.
11. Immediately after pulling the cookies, use the inside curve of a fork to nudge in the sides to create uniform cookies.
12. Allow the cookies to sit on the pan for a couple minutes, then transfer to a cooling rack and continue baking the rest of the batch.
13. Once cooled, melt the candy melts and drizzle on top. Add some sprinkles, if desired, and enjoy!