Beat the cream cheese and butter on medium speed for 3 minutes, until smooth and creamy.

Add vanilla extract and icing sugar. Beat on low speed until combined, then switch to high speed for 5 minutes until light and fluffy.

Scoop about 2 tspn of frosting onto a lined baking tray and freeze until firm. Transfer the remaining frosting into a piping bag or ziplock bag and store in the fridge while you prepare the cookie dough.

In a bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2 minutes. Add both sugars and beat for another 3–5 minutes until light and fluffy. Scrape down the sides of the bowl.

Add the egg, vanilla extract, and red food colouring. Mix on low speed until just combined.

Add the dry ingredients and mix until fully incorporated.

On low speed, fold in the chocolate chips.

Weigh each dough ball to 60g. Shape each into a nest, place a frozen cream cheese frosting ball in the centre, then carefully wrap the dough around it until fully sealed.

Chill the filled cookie dough balls in the fridge for at least 3 hours.

When ready to bake, preheat the GrillMaster™ to 160°C and line a baking tray with baking paper.

Arrange cookie dough balls on the tray & bake for 10 minutes, until the tops are set and lightly golden.

Allow cookies to cool for 10 - 15 minutes. Pipe extra cream cheese frosting over the cookies and finish with a sprinkle of festive sprinkles.