1-First Step: Mix the cheesecake filling In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. If you are using vegan cream cheese, start with 1/4 cup powdered sugar instead of 1/3 cup, then taste and adjust if needed. The filling should be thick enough to scoop, not runny. Scoop the filling into small portions, about 1 teaspoon each, onto a plate or lined tray. Place the tray in the freezer for 20 to 30 minutes. This step helps the filling stay tucked inside the cookies while they bake.

2-Second Step: Make the cookie dough In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy. This usually takes about 2 to 3 minutes with a hand mixer or stand mixer. Then beat in the egg, egg yolk, and vanilla until the mixture looks smooth. Next, add the baking soda, salt, and flour. Mix on low speed or stir by hand until just combined. Do not overmix, since that can make the cookies tough. Fold in the chocolate chips or chopped chocolate last.

3-Third Step: Chill if needed If the dough feels sticky, chill it for 20 to 30 minutes. This is especially helpful if your kitchen is warm or if you are using softer vegan butter. A slightly chilled dough makes shaping much easier and helps the cookies bake with a better shape. For a thicker cookie, chill the shaped dough balls too. Even a short chill can make a big difference in how the final cookies look.

4-Fourth Step: Shape the cookies Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place one frozen cream cheese ball in the center, then top with another small portion of dough. Seal the edges so the filling stays hidden inside. Roll gently into a ball and place on the prepared baking sheet, leaving about 2 inches between cookies. Repeat with the remaining dough and filling. If the dough gets too soft, pop it back in the refrigerator for a few minutes.

5-Fifth Step: Bake until set Bake for 10 to 12 minutes, or until the edges look set and the tops are just lightly golden. The centers may still look a little soft, and that is okay. These cookies finish setting as they cool. Do not overbake, since that can dry out the cheesecake filling and the cookie base. If your oven runs hot, start checking at the 9-minute mark. Every oven is a little different, so watch the texture more than the clock.

6-Final Step: Cool and serve Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. The filling will be very soft right out of the oven, so a short cool-down helps them hold together. Serve warm for the best creamy center, or let them cool fully if you want a firmer bite. These Chocolate Chip Cheesecake Cookies taste great on their own, but you can also serve them with coffee, milk, or hot cocoa. They are a fun treat for family nights, bake sales, or holiday cookie trays.