Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg, red food coloring, and vanilla extract. Mix until well combined.

In another bowl, whisk together the flour, baking soda, salt, cocoa powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared baking pan and smooth the top.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat the softened cream cheese and butter together until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.

Once the cookie cake is completely cooled, spread the cream cheese frosting evenly over the top.

Slice and serve the red velvet cookie cake.