Ingredients
🧁 Cheesecake Filling:
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4 ounces (½ block) cream cheese, softened
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3 tablespoons powdered sugar
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½ teaspoon vanilla extract
🍪 Cookie Dough:
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2¼ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup (1 stick) unsalted butter, melted and slightly cooled
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½ cup granulated sugar
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¾ cup brown sugar, packed
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1 large egg + 1 egg yolk
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2 teaspoons vanilla extract
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1½ cups semi-sweet chocolate chips
Instructions
1. Make the Cheesecake Filling
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In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
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Scoop into 1–inch dollops (about 10–12) and place on a parchment-lined plate.
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Freeze for at least 30 minutes — they should be firm.
2. Prepare the Cookie Dough
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In a medium bowl, whisk together flour, baking soda, and salt.
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In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
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Add egg, egg yolk, and vanilla; mix until combined.
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Stir in dry ingredients until just combined, then fold in chocolate chips.
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Chill dough for 30 minutes (this helps keep it thick and chewy).
3. Assemble the Cookies
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop about 2 tablespoons of dough, flatten slightly in your palm.
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Place a frozen cheesecake ball in the center, then top with another tablespoon of dough.
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Seal the edges and roll gently into a ball, making sure the filling is completely covered.
4. Bake
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Arrange cookies at least 2 inches apart.
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Bake for 11–13 minutes, or until edges are golden and centers are just set.
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Let cool on the pan for 10 minutes (they’ll firm up as they cool).
5. Serve & Enjoy
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Enjoy slightly warm for a gooey center — or chill them for a firmer cheesecake bite!
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Optional: Sprinkle with flaky sea salt or drizzle with melted chocolate.
