Preparation Steps

• Beat the softened butter with light brown sugar and granulated sugar for several minutes until fully blended.
• Add vanilla extract and eggs to the mixture. Beat until combined.
• Mix in all-purpose flour and baking soda just until blended, then fold in chocolate chips.
• Chill the cookie dough in the refrigerator for at least 30 minutes.
• Beat cream cheese, powdered sugar, and vanilla extract together until thoroughly combined, about 3 to 4 minutes. Chill until ready to use.
• Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
• Using a 2 tablespoon scoop, shape cookie dough into circles about 2 to 2.5 inches in diameter. Place on prepared cookie sheet at least 4 inches apart.
• Drop about 1 tablespoon of cheesecake filling into the center of each cookie dough circle. Flatten another scoop of cookie dough and place gently over the filling.
• Press edges together to seal cheesecake inside and place back on the cookie sheet. Optionally, press a few extra chocolate chips on top.
• Bake for 12 to 14 minutes until edges are lightly golden but centers remain soft. Avoid overbaking.
• Allow cookies to rest on the baking sheet for 5 to 8 minutes, then transfer to a wire rack to cool completely.
• Refrigerate cookies for at least one hour before serving for best flavor.