Prepare the Cheesecake Filling

1. Mix the Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Scoop and Freeze: Use a teaspoon to scoop small dollops of the filling onto a parchment-lined baking sheet. Freeze for at least 1 hour or until firm.

Prepare the Cookie Dough

3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
4. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
5. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
7. Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips.

Assemble the Cookies

8. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Scoop Cookie Dough: Use a tablespoon or cookie scoop to portion out balls of cookie dough. Flatten each ball slightly in your palm.
10. Add Cheesecake Filling: Place a frozen dollop of cheesecake filling in the center of each flattened dough ball. Wrap the dough around the filling, sealing the edges to ensure the filling is fully enclosed.
11. Shape Cookies: Roll the filled dough into smooth balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake and Cool

12. Bake: Bake the cookies for 12–15 minutes, or until the edges are golden and the centers look slightly underbaked.
13. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.