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.
Enjoy!
Prep Time: 20 minutes | Chill Time: 30 minutes | Baking Time: 15 minutes | Total Time: 1 hour 5 minutes
Kcal: 300 kcal | Servings: 18 cookies
Tips:
Freeze the cheesecake filling for easier handling and cleaner stuffing in the dough.
Use mini chocolate chips for more even chocolate distribution throughout the cookies.
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