Cheesecake stuffing:

Cup of Yum
1. Whisk together cream cheese and powdered sugar until smooth.
2. Stir in the vanilla extract.
3. Scoop 1 tablespoon sized balls of cream cheese batter onto a baking sheet with wax paper or parchment paper. (Should make 12 scoops of batter.)
4. Freeze while you make cookie batter (preferably at least 30 minutes.)

Cookie Dough:

1. To your stand mixer add the butter, brown sugar, and sugar on medium speed and beat until light and fluffy, about 2 minutes.
2. Add in the egg and vanilla extract until smooth, about 30 seconds.
3. Sift together flour, cornstarch, baking soda, baking powder, and salt.
4. Add it to the stand mixer in small batches on the lowest speed setting until just combined.
5. Add in chocolate chips and stir until just mixed in.

To Finish:

1. Using 3 tablespoons of cookie dough make a flattened circle (work quickly so you don't warm the batter too much or the cookies will spread too much).
2. Add the partially frozen cheesecake ball to the center and wrap the dough around the filling and smooth out the seams.
3. Refrigerate cookie dough balls for 30 minutes.
4. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
5. Place on baking sheets 2 inches apart.
6. Bake for 13-15 minutes until lightly browned around the edges.
7. Cool 5 minutes before removing from baking sheet.
8. Delicious served warm or chilled (chilled will give you a more prominent cheesecake flavor).