In a medium bowl, combine cream cheese, confectioners sugar, flour, vanilla extract, and neon green food coloring. Mix well until the mixture is smooth and creamy, ensuring there are no lumps. Scoop tablespoon-sized dollops of the filling onto a parchment-lined baking sheet and place them in the freezer. Freeze for at least 2 hours until completely solid.

In a large mixing bowl, cream together the salted butter, light brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the large egg, milk, vanilla extract, and black gel food coloring until fully incorporated. In another bowl, whisk together baking soda, dark chocolate cocoa powder, and all-purpose flour. Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Chill the dough in the refrigerator for at least 2 hours.

Preheat your oven to 350°F (175°C). Take the chilled cookie dough and scoop it into balls using a cookie scoop or your hands. Flatten each ball slightly in your palm, creating a disc. Place one frozen cheesecake filling dollop in the center, cover with another disc of dough and pinch edges to seal.

Place the assembled cookies on a baking sheet lined with parchment paper, leaving space between each cookie. Chill in the freezer for 30 minutes. Bake in the preheated oven for 12-15 minutes until edges are firm but centers are slightly soft. Let cool on the pan for 10 minutes before transferring to a wire rack.

Once cooled, sprinkle Halloween-themed sprinkles on top while still warm. For an extra spooky touch, add candy eyeballs on top. Serve on a fun platter and enjoy!