1-First Step: Mix the cheesecake filling Start by making the filling so it has time to chill. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture looks smooth and fluffy. This usually takes about 2 to 3 minutes with a hand mixer, or a little longer by hand. Once mixed, scoop the filling into small portions, about 1 to 1.5 tablespoons each, onto a parchment-lined plate or tray. Place the tray in the freezer for 20 to 30 minutes. Chilling is important because firm filling is much easier to wrap in cookie dough later.

2-Second Step: Cream the butter and sugars In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy. This step helps trap air in the dough, which gives the cookies a softer texture. Scrape down the bowl a few times so everything mixes evenly. Add the eggs one at a time, mixing well after each one. Then add the vanilla extract and stir until the batter looks smooth. If the mixture looks slightly curdled at first, that is normal and it will come together once the dry ingredients go in.

3-Third Step: Add the dry ingredients In a separate bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt. This keeps the leavening evenly distributed so every cookie bakes the same way. Slowly add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix. Once the flour disappears, stop. Overmixing can make the cookies tough instead of soft and chewy. Stir in the semisweet chocolate chips and mini chocolate chips at the end.

4-Fourth Step: Assemble the stuffed cookies Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Place one chilled cheesecake filling portion in the center, then top it with another small piece of dough. Pinch the edges tightly to seal the filling inside. Roll gently into a ball so the seam disappears. Repeat with the remaining dough and filling. If the dough feels too soft, chill the stuffed cookie balls for 15 to 20 minutes before baking. This helps them keep their shape and reduces the chance of leaking.

5-Fifth Step: Bake until just set Preheat your oven to 350°F and line baking sheets with parchment paper. Place the cookie dough balls about 3 inches apart because they do spread. Bake for 12 to 14 minutes, or until the edges look set and lightly golden while the centers still look slightly soft. Do not overbake. These cookies finish setting as they cool on the pan. If you wait until the centers look fully done in the oven, they may turn dry after cooling. For best results, let them rest on the baking sheet for 5 to 10 minutes before moving them to a wire rack.

6-Final Step: Cool and serve Once the cookies are cool enough to handle, transfer them to a wire rack. Serve them warm for the gooeyest cheesecake center, or let them cool completely for a firmer texture. Either way, they are delicious with a glass of milk, coffee, or hot tea.