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Ingredients:
For the Cheesecake Filling:
– 8 ounces cream cheese, softened
– ¼ cup powdered sugar
– 1 teaspoon vanilla extract
For the Cookie Dough:
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup unsalted butter, softened
– ¾ cup granulated sugar
– ¾ cup brown sugar, packed
– 1 teaspoon vanilla extract
– 2 large eggs
– 2 cups semi-sweet chocolate chips
Directions:
1. Prepare the cheesecake filling by mixing the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined baking sheet and freeze for 30 minutes.
2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and eggs, one at a time.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the chocolate chips.
6. Scoop 2 tablespoons of cookie dough, flatten it, and place a frozen cheesecake ball in the center. Cover with another flattened scoop of cookie dough, sealing the edges. Repeat for all cookies.
7. Place cookies on the prepared baking sheets, leaving 2 inches of space between each.
8. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Let cool for 10 minutes before transferring to a wire rack.
Prep Time: 30 minutes | Chill Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal per cookie | Servings: 18 cookies
