Ingredients:

  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and salt with an electric mixer until smooth and creamy. Chill in the refrigerator for 15 minutes while you prepare the cookie dough.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  6. Stir in the chocolate chips until evenly distributed.
  7. Using a cookie scoop or spoon, scoop a generous amount of cookie dough. Flatten slightly in your palm. Place a rounded teaspoon of chilled cheesecake filling in the center. Gently wrap the cookie dough around the filling, sealing it completely.
  8. Place the assembled cookies on the prepared baking sheet, leaving some space between each cookie. Bake in a preheated oven (375°F/190°C) for 12-15 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.