These cheesecake cookies have the best of both worlds. They feature the most delicious crispy and chewy chocolate cookies with a rich cream cheese filling.
Prepare the cheesecake filling by whisking together the cream cheese and powdered sugar until combined.
Place 12 teaspoons of the mixture onto a small lined plate and freeze for an hour.
In a small bowl, whisk together the flour, baking soda, and salt, and set aside. In a separate bowl, add the softened butter, sugars, cream cheese, and vanilla extract, and cream together until smooth and glossy. Gently add in the dry ingredients until just combined. Fold in the chocolate chips at the end.
Cover the bowl and refrigerate the cookie dough for at least an hour.
Preheat the oven to 185C/375F.
Remove the cookie dough from the refrigerator and roll out 12 balls of cookie dough. Make an indent into the center of each one. Remove the frozen cream portions from the freezer and place one in each cookie and shape the cookie dough around it to cover it up.
Place the cheesecake-filled balls of cookie dough onto a lined pan and gently press down on each one. Bake for 12-15 minutes, or until firm around the edges.
Let the cookies cool on the baking tray completely before enjoying them.
Notes
TO STORE: Place leftover cookies in an airtight container. They will stay fresh for up to 4 days in the fridge.TO FREEZE: You can make an extra batch of cookie dough and freeze it for up to 3 months.