How to Make Chocolate Chip Cheesecake Cookies Step by Step

• Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until completely smooth. Drop tablespoon-sized portions onto the prepared sheet. Freeze for at least 30 minutes, or until firm enough to handle.
• While the filling freezes, prepare the dough. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. This usually takes 2 to 3 minutes with an electric mixer.
• Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
• In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can make the cookie shell tough.
• Fold in the chocolate chips and mini chocolate chips using a spatula.
• Scoop about 3 tablespoons of dough and flatten it into a disk in your hand. Place one frozen cheesecake filling round in the center. Wrap the dough around the filling and pinch the seams closed. Roll gently into a ball. Repeat with the remaining dough and filling.
• Place the stuffed cookie dough balls back on the lined tray. Freeze for 15 minutes while you preheat the oven to 375°F (190°C).
• Arrange the chilled dough balls on a baking sheet with space between them. Bake for 12 to 13 minutes, or until the edges are set and lightly golden. The centers will look soft, but they will continue to set as they cool.
• Cool completely on the pan before moving the cookies. This is important for the filling to set and for the cookie to hold together.