8 ounces softened Philadelphia cream cheese
2 sticks softened butter
3/4 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
1 tbsp vanilla
3 1/2 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 c. chocolate chips
Preheat oven to 350 degrees. Spray mini-muffin tin with non-stick spray. Cream butter and sugars until well combined. Add eggs and vanilla. Add in salt, soda, and chocolate chips. Gradually add in flour. Scoop out approximately ½ tbsp. dough and roll it into a ball and place in muffin tin. Bake for 12-14 minutes. Remove from oven and immediately press in the center of the the cookies, just far enough to make a small well, like you would with tarts. Let the cookies cool 15 minutes in the muffin tin before removing. While they're cooling, make your filling.
1/2 cup light brown sugar, packed
1 teaspoon vanilla
1/2 cup mini chocolate chips
Place cream cheese, brown sugar, and vanilla into a medium bowl, mixing until well combined. Place dollops of cream cheese filling, about 1 tsp, into center of cookie cups and top with mini chocolate chips.