Chocolate cheesecake cookies

This is a revisions of a recent post. When I went to make these cookies I found the original frosting recipe was COMPLETELY screwy!! [I have fixed it on the original recipe I have posted on this site].  Called for 3/4 cup powdered sugar, and 3/4 cup milk. What the?!?!?
Anyone who has EVER made butter frosting before [which is essentially what this is just using cream cheese in place of the butter]  knows that adding that much milk makes milk soup and there is NO fixing such a sloppy mess without adding another 2 BAGS of powdered sugar--at which point, you have frosting enough for every birthday cake for the next 2 years. So on second try, I used 2 TB of milk and 2 cups of powdered sugar, maybe 3- and THAT was a LOT more like it. Plus I added some cocoa to the frosting and the cookie mix. So there! YUM!
** The batter tasted just like chocolate cheesecake. Hence the title of this post. **
Before sprinkles:

 After sprinkles.


~Cookie Ingredients~
1 cup [2 sticks] butter, softened
1/2 package cream cheese, softened [ 4 oz. total]
1 cup sugar
1 egg yolk
1/8 tsp salt
1 teaspoon vanilla
2 1/4 cups flour
1/4 cup cocoa

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolk, cocoa, and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.

~Cream Cheese Frosting~
**This frosting stays very soft and gooey, perfect for sprinkling with tiny candied goodness.**

1/2  package cream cheese, softened to room temperature [4 oz. total]
2 or 3  cups powdered sugar
dash of  salt
1 teaspoon vanilla
2 or 3 TB heavy whipping cream , (or I just used milk)
1/4 cup cocoa

In a large bowl combine cream cheese, sugar, salt, milk and vanilla. Beat until light and fluffy. Add powdered sugar a little at a time  until desired consistency.

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