These indulgent cookies combine the classic comfort of chocolate chip cookies with a rich, creamy cheesecake center. Each bite offers a delightful contrast between the soft, buttery cookie exterior and the luscious cheesecake filling, making them a perfect treat for any occasion.

 Full Recipe:

 Ingredients

For the Cheesecake Filling:

• 8 oz (226 g) cream cheese, softened

• ¾ cup (95 g) powdered sugar

• ½ teaspoon (5 ml) vanilla extract

For the Cookie Dough:

• 1 cup (226 g) unsalted butter, softened

• 1 cup (200 g) packed light brown sugar

• ½ cup (100 g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon (5 ml) vanilla extract

• 3 cups (380 g) all-purpose flour

• 2 teaspoons cornstarch

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup (170 g) semisweet chocolate chips

• ⅓ cup (60 g) mini chocolate chips (optional)

 Directions

1. Prepare the Cheesecake Filling:

   • In a mixing bowl, beat the softened cream cheese until smooth.

   • Add powdered sugar and vanilla extract, mixing until well combined.

   • Scoop tablespoon-sized portions of the cheesecake mixture onto a wax paper-lined baking sheet.

   • Freeze these portions for at least 30 minutes while you prepare the cookie dough.

2. Make the Cookie Dough:

   • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.

   • Add the eggs and vanilla extract, mixing until fully incorporated.

   • In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.

   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.

   • Fold in the semisweet and mini chocolate chips.

3. Assemble the Cookies:

   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

   • Using a medium cookie scoop, take a portion of cookie dough and flatten it in your hand.

   • Place a frozen cheesecake portion in the center and wrap the dough around it, sealing the edges completely.

   • Place the stuffed dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

4. Bake the Cookies:

   • Bake for 12–13 minutes, or until the edges are golden brown and the tops are set.

   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

 Nutritional Information (per serving)

• Calories: Approximately 321 kcal

• Protein: 4 g

• Carbohydrates: 38 g

• Fat: 17 g

• Saturated Fat: 10 g

• Cholesterol: 45 mg

• Sodium: 135 mg

• Potassium: 148 mg

• Fiber: 2 g

• Sugar: 24 g

• Vitamin A: 391 IU

• Calcium: 38 mg

• Iron: 2 mg