Soft‑Baked Cheesecake‑Stuffed Chocolate Chip Cookies

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Also: Parchment paper for lining baking sheets.

Ingredient Notes

• Room‑temperature butter and cream cheese blend smoothly and trap air for a lighter texture.
• Softened (not melted) butter should press with a finger and hold a slight dent without looking greasy.
• Keeping the cheesecake filling chilled makes assembly neat and prevents leakage.

Directions

1. Preheat & prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper so the cookies release cleanly.
2. Make the cheesecake filling: Beat cream cheese, sugar, and vanilla until completely smooth and creamy, scraping the bowl as needed. Refrigerate while you prepare the dough so the filling firms slightly.
3. Cream the butter & sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. The mixture should look pale and aerated, 1–2 minutes with a mixer, to help create soft centers.
4. Add eggs & vanilla: Mix in the eggs and vanilla extract until fully combined, scraping the bowl to ensure no streaks remain.
5. Combine dry ingredients: