Cheesecake-Filled Chocolate Chip Cookies

For the Cookie Dough:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
½ cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1½ cups semi-sweet chocolate chips
For the Cheesecake Filling:
6 ounces cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
Directions:
Make the Cheesecake Filling:
In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Scoop into 12 small dollops (about 1 to 1.5 teaspoons each) and place on a parchment-lined plate or tray.
Freeze for 30–45 minutes, or until solid.
Prepare the Cookie Dough:
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth.
Beat in the egg, egg yolk, and vanilla extract until fully incorporated.
Gradually mix in the dry ingredients, then fold in the chocolate chips. Chill dough in the refrigerator for 30 minutes.
Assemble the Cookies:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place one frozen cheesecake ball in the center.
Take another tablespoon of dough, flatten it, and press it over the top. Seal edges well to encase the filling completely.
Repeat with remaining dough and filling.
Bake:
Place the stuffed cookie dough balls at least 2 inches apart on the prepared baking sheets.
Bake for 12–14 minutes or until golden brown on the edges but still soft in the center.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve and Enjoy:
These cookies are delicious warm with the gooey cheesecake center or fully cooled when the filling sets into a creamy surprise!