Step 1: Make the Cheesecake Filling

Begin by preparing the creamy center.

Place the softened cream cheese in a mixing bowl and beat until completely smooth. Add the powdered sugar, vanilla extract, and flour.

Mix until the filling is thick, creamy, and free of lumps.

Line a small baking sheet or plate with parchment paper. Scoop the cheesecake filling into approximately 12 small portions, using about 1 tablespoon for each.

Place the portions in the freezer for 30 to 45 minutes, or until firm.

This step is extremely helpful because the frozen filling is much easier to wrap with cookie dough. It also helps prevent the cheesecake center from leaking during baking.

Step 2: Prepare the Cookie Dough

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth.

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

Gradually add the dry ingredients to the butter mixture. Mix on low speed just until the flour is incorporated.

Finally, fold in the chocolate chips.

The dough should be thick and soft enough to shape with your hands.

Step 3: Stuff the Cookies

Divide the cookie dough into approximately 12 large portions.

Take one portion and flatten it gently in the palm of your hand.

Place one frozen cheesecake filling portion in the center.

Carefully bring the cookie dough up around the filling and pinch the edges together until the cream cheese center is completely enclosed.

Roll gently between your hands to create a smooth ball.

Repeat with the remaining dough and cheesecake filling.

Make sure there are no visible cracks or openings in the cookie dough. Even a small opening can allow the cheesecake filling to escape during baking.

Step 4: Chill and Bake

Place the stuffed cookie dough balls on a parchment-lined baking sheet, leaving plenty of space between them.

Refrigerate the assembled cookies for at least 30 minutes.

Meanwhile, preheat your oven to 350°F.

Before baking, press a few additional chocolate chips into the tops of each cookie.

Bake for approximately 15 to 18 minutes, depending on their size.

The edges should be lightly golden while the centers remain soft.

Don’t overbake these cookies. They will continue to set as they cool, and keeping the centers slightly soft gives them that bakery-style texture.

Step 5: Cool and Finish

Allow the cookies to cool on the baking sheet for approximately 10 minutes.

Because these cookies are extremely large and contain a creamy center, they need time to firm up before being moved.

Transfer them carefully to a wire rack and let them cool completely.

For an extra-special finish, sprinkle the tops with flaky sea salt or drizzle them with melted chocolate.

If you want the cheesecake center to remain creamy, store the cooled cookies in the refrigerator.