In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.
Using a teaspoon, scoop small dollops of the mixture onto a parchment-lined tray. Freeze for 30 minutes until firm.
2️⃣ Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, brown sugar, and white sugar together until light and fluffy — about 2–3 minutes using a hand or stand mixer.
Beat in the egg and vanilla extract until well incorporated.
Gradually add the dry ingredients and mix just until combined. Do not overmix.
Fold in the chocolate chips using a spatula or spoon until evenly distributed throughout the dough.
3️⃣ Assemble the Cookies:
Scoop a heaping tablespoon of cookie dough and flatten it slightly in your palm.
Place a frozen cheesecake filling ball in the center. Top with another smaller piece of dough and press the edges together to seal, forming a smooth dough ball.
Place onto a parchment-lined baking sheet, leaving at least 2 inches of space between cookies.
Chill the assembled cookie balls in the fridge for 10–15 minutes. This helps them stay thick and chewy while baking.
