Ingredients
Scale
- 8 oz (226 g) cream cheese, softened.
- 3/4 cup (95 g) powdered sugar.
- 1/2 teaspoon vanilla extract (for filling).
- 1 cup (226 g) unsalted butter, softened.
- 1 cup (200 g) brown sugar, firmly packed.
- 1/2 cup (100 g) sugar.
- 2 large eggs, room temperature.
- 1 teaspoon vanilla extract.
- 3 cups (380 g) all-purpose flour.
- 2 teaspoons cornstarch.
- 1 teaspoon baking soda.
- 1 teaspoon baking powder.
- 1/2 teaspoon salt.
- 1 cup (170 g) semisweet chocolate chips.
- 1/3 cup (60 g) mini chocolate chips.
Instructions
- Mix cream cheese, powdered sugar, and vanilla until smooth. Freeze in tablespoon-sized portions.
- Beat butter with sugars until creamy. Add eggs and vanilla. Mix in dry ingredients, then chocolate chips.
- Make dough balls with crater, insert frozen filling, wrap dough around filling ensuring no cracks.
- Freeze filled cookie dough balls for 15 minutes while preheating oven to 375°F.
- Place cookies 2.5" apart on lined baking sheet, bake 12-13 minutes until edges golden.
Notes
Can be served warm or cold.
Store in fridge up to 10 days.
Room temperature storage up to 5 days.
Chill dough if too sticky to handle.
Nutrition
- Calories: 321
- Fat: 17 g
- Carbohydrates: 38 g
- Protein: 4 g