Ingredients
Method
Make and Freeze the 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.
Prepare the Cookie Dough
- Beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add 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 chocolate chips.
Assemble the Stuffed Cookies
- Take about 3 tablespoons of dough, flatten it, 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.
Bake the Cookies
- Preheat the oven to 375°F. Line baking sheets with parchment and arrange chilled dough balls, spacing them apart.
- Bake for 12 to 13 minutes, then let them cool on the baking sheets.
Serving and Storing
- Enjoy these delectable cookies warm or cold. Store them in an airtight container in the fridge for up to 10 days or at room temperature for up to 5 days.
Notes
To ensure the cheesecake filling is perfectly creamy, allow the cream cheese to soften at room temperature before mixing. When wrapping the cookie dough around the cheesecake filling, make sure to seal the edges well to prevent any filling from leaking during baking. For a unique twist, try adding some crushed nuts or other treats.