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Dessert


For the Cheesecake Filling:
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For the Cookie Dough:
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips

Prepare the Cheesecake Filling:
In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoon-sized portions of the mixture and place on a baking sheet lined with parchment paper. Freeze for 30 minutes to firm up.
Make the Cookie Dough:
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing well.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.

Assemble the Cookies:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough, flatten it slightly, and place a piece of frozen cheesecake filling in the center. Cover with another tablespoon of dough, sealing the edges around the filling. Repeat with the remaining dough and filling.
Bake for 12-15 minutes, or until the cookies are golden brown around the edges. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

you can leave out for 3 days, refrigerate for up to a week, or freeze and allow to thaw before eating

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