Instructions
Step 1: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoon-sized portions onto a lined tray and freeze for at least 30 minutes.
Step 2: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla.
Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
Step 4: Scoop a tablespoon of cookie dough, flatten slightly, place a frozen cheesecake ball in the center, and wrap the dough around it, sealing well.
Step 5: Place the stuffed cookie dough balls on a lined baking sheet, spaced 2 inches apart. Chill in the refrigerator for 15-20 minutes.
Step 6: Preheat the oven to 350°F (175°C). Bake cookies for 12-14 minutes or until golden around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Storage Information
Store cooled cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw before enjoying.
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