Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium bowl, combine cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy.
- Scoop cheesecake mixture into small balls and freeze for 20-30 minutes until firm.
- In a large bowl, beat the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract to the mixture and mix until fully incorporated.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Fold the dry mixture into the wet ingredients until just combined, then stir in the chocolate chips.
- Chill the cookie dough for 15-20 minutes in the refrigerator.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Flatten a portion of dough in your palm, place a cheesecake ball in the center, and wrap the dough around it.
- Roll the dough into a ball ensuring the filling is completely encased. Repeat until all are shaped.
- Bake for 13-15 minutes until edges are golden brown and centers are soft.
- Let cool for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Chill cheesecake filling adequately to prevent melting during baking. Avoid overmixing the dough for a perfect texture.