Preparation Steps

• Make the cookie dough by beating the softened butter with both sugars for several minutes, until fully blended.
• Add in vanilla and eggs. Beat until combined.
• Add flour and baking soda, mixing just until blended. Fold in chocolate chips.
• Chill cookie dough in refrigerator for at least 30 minutes.
• For the filling, beat cream cheese, powdered sugar, and vanilla until fully combined, about 3-4 minutes. Chill in refrigerator until ready to use.
• Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
• Using a 2 Tablespoon cookie scoop, scoop cookie dough into palm of your hand and flatten into a circle (about 2-inches to 2 1/2-inches). Place on parchment paper at least 4 inches apart (I put 4 cookies on a sheet at a time).
• Using a small scoop, drop about 1 Tablespoon of cheesecake filling into the center of each cookie dough circle. Using the 2 Tablespoon scoop, grab another scoop of cookie dough, flatten in your hand and place gently over the cheesecake.
• Pick up the entire cookie and press edges together so that cheesecake doesn't come out. Place back on cookie sheet. Repeat for remaining cookies. Press a few extra chocolate chips on top, before baking, if desired.
• Bake in preheated oven for 12-14 minutes. The cookies will have lightly golden edges, but be sure to not OVERBAKE them. You want them a little soft in the center (I always err on undercooking vs overcooking).
• Allow cookies to sit on cookie sheet for 5-8 minutes to cool (they will continue to cook slightly) and then remove them to cool completely on a wire rack.
• Refrigerate cookies for at least one hour before serving for best flavor!