In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar and vanilla extract, and beat until fully combined. Set aside.
2. Make the cookie dough:
In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract, and mix until fully incorporated.
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined.
Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
3. Assemble the cookies:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Take about 1 tablespoon of cookie dough and roll it into a ball. Flatten the ball slightly with your fingers.
Add a small dollop (about 1 teaspoon) of the cream cheese filling in the center of the dough.
Take another tablespoon of cookie dough, flatten it slightly, and place it on top of the cream cheese filling. Seal the edges of the dough around the cream cheese, making sure the filling is completely enclosed.
Repeat with the remaining dough and cream cheese filling.
4. Bake the cookies:
Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are golden brown around the edges but still soft in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
5. Serve and enjoy:
These cookies are best served slightly warm, but they also store well in an airtight container for up to 3 days.
