Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • 1 1/2 cups all-purpose flour
  • 3/4 cup Dutch-processed dark cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla bean paste

Instructions:

  1. In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, 1 tsp vanilla, and a pinch of salt until smooth. Use a small cookie scoop to portion 24 dollops onto a parchment-lined plate and place in the freezer immediately.
  2. In a large mixing bowl, whisk the melted butter with the brown sugar and remaining 1/4 cup granulated sugar until fully emulsified and no lumps remain.
  3. Add the egg and vanilla bean paste to the butter mixture, beating vigorously until the mixture lightens slightly in color.
  4. Sift in the all-purpose flour, dark cocoa powder, baking soda, and sea salt. Fold the dry ingredients into the wet until a cohesive, fudge-like dough forms.
  5. Scoop approximately 2 tablespoons of dough, flatten it in your palm, and place a frozen cheesecake plug in the center. Fold the dough around the filling to seal it completely.
  6. Place the cookie bites on a lined baking sheet and bake at 350°F (175°C) for 10 minutes until the edges are set but the center remains soft. Cool completely on the pan to allow the cheesecake core to firm up.