Step 1: Make the Cheesecake Filling

In a medium bowl, beat the cream cheese, sugar, and vanilla extract together until smooth and creamy.

Scoop small teaspoon-sized dollops onto a parchment-lined plate.

Freeze for about 30–45 minutes, until solid. (This makes stuffing the cookies much easier!)

Step 2: Make the Cookie Dough

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Beat in the eggs one at a time, then add the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients into the wet ingredients, mixing just until combined.

Stir in the chocolate chips.

Step 3: Assemble the Cookies

Scoop about 2 tablespoons of cookie dough and flatten it slightly into your palm.

Place a frozen cheesecake ball in the center.

Wrap the dough around the cheesecake ball, making sure it’s completely sealed inside.

Gently roll it into a ball shape and place on a parchment-lined baking sheet.

Repeat with the remaining dough and filling.

Chill the stuffed dough balls in the refrigerator for 30 minutes — this helps them bake evenly without spreading too much.

Step 4: Bake

Preheat your oven to 350°F (177°C).

Arrange the chilled cookie dough balls about 2–3 inches apart on a baking sheet.

Bake for 12–14 minutes, or until the edges are golden brown but the centers still look slightly soft.

Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.