Ingredients
Method
Preparation of Cheesecake Filling
- In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and ½ teaspoon of vanilla extract. Stir until smooth.
- Drop rounded tablespoonfuls onto a baking sheet and freeze for at least 2 hours.
Preparation of Cookie Dough
- Beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs and remaining vanilla, mixing well.
- In another bowl, whisk the dry ingredients, then gradually add them to the wet mixture, mixing just until a soft dough forms.
- Fold in the chocolate chips.
Assembling Cookies
- Take about 3 tablespoons of dough, flatten it out, place a frozen cheesecake dollop in the center, wrap and seal the dough around it, then roll into a ball.
- Chill the assembled cookies for 15 minutes to set the shape before baking.
Baking
- Preheat the oven to 375°F, line your baking sheets with parchment, and arrange your chilled dough balls, spacing them apart.
- Bake for 12 to 13 minutes, then let them cool on the baking sheets.
Notes
For a little extra flavor, consider adding a pinch of sea salt on top of the cookies before baking or substituting some of the semisweet chocolate chips for milk chocolate. For longer storage, you can chill them in the refrigerator, where they'll keep for up to ten days.