Ingredients
Scale
- 113 g cream cheese, softened
- 30 g granulated sugar
- 1 tsp vanilla extract (for cheesecake filling)
- 115 g unsalted butter, softened
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract (for cookie dough)
- 190 g all-purpose flour
- 0.5 tsp baking soda
- 0.25 tsp salt
- 150 g chocolate chips
Instructions
- Beat cream cheese, sugar, and vanilla extract until smooth. Scoop teaspoons onto a baking sheet and freeze for 30 minutes.
- Cream butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla. Mix in flour, baking soda, and salt. Stir in chocolate chips.
- Flatten dough, place frozen cheesecake ball inside, and seal edges with extra dough.
- Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
- Cool for 5 minutes before transferring to a wire rack. Serve warm or chilled.
Notes
- Store in an airtight container in the fridge for up to 5 days or freeze for 2 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian