**Prep time:** 30 mins | **Chill time:** 2 hours | **Bake time:** 12-14 mins
### Ingredients
**The Cheesecake Core:**
* **8 oz** cream cheese, softened
* **¼ cup** granulated sugar
* **½ tsp** vanilla extract
**The Cookie Dough:**
* **¾ cup** unsalted butter, melted and slightly cooled
* **1 cup** packed light brown sugar
* **½ cup** granulated sugar
* **1** large egg + **1** egg yolk (room temperature)
* **1 tbsp** vanilla extract
* **2 cups** all-purpose flour
* **½ tsp** baking soda
* **½ tsp** salt
* **1 ½ cups** semi-sweet chocolate chips (plus extra for topping)
### Instructions
#### 1. Prepare the Cheesecake Filling
In a small bowl, beat the softened cream cheese, sugar, and vanilla until smooth. Drop rounded teaspoons of the mixture onto a parchment-lined tray (you want about 12–15 dollops). **Freeze these for at least 1 hour.** They must be rock solid before stuffing.
#### 2. Make the Cookie Dough
1. **Mix Wet Ingredients:** In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until no lumps remain. Whisk in the egg, egg yolk, and vanilla until the mixture is glossy.
2. **Add Dry Ingredients:** Sift in the flour, baking soda, and salt. Fold together with a spatula until just combined.
3. **The Chips:** Fold in the chocolate chips.
4. **Chill:** Let the dough rest in the fridge for 30 minutes. This makes it easier to handle and prevents the cookies from spreading too thin.
#### 3. Assembly
1. Preheat your oven to **350°F (175°C)**.
2. Take about 2 tablespoons of cookie dough and flatten it into a disk in your palm.
3. Place one frozen cheesecake dollop in the center.
4. Wrap the dough around the cheesecake completely, pinching the edges to seal it. Roll it into a tall ball.
5. Place on a baking sheet spaced 3 inches apart (these are big cookies!). Press a few extra chocolate chips on top for that “bakery look.”
#### 4. The Bake
Bake for **12–14 minutes**. The edges should be golden brown, but the centers should still look slightly soft.
> **Pro Tip:** Let them cool on the baking sheet for at least 15 minutes. If you move them too soon, the molten cheesecake center might break through the bottom!
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