4. Assemble the Cookies:
Using a cookie scoop, form balls of dough about 2 tablespoons each. Flatten one piece of dough in your hand, place a frozen cheesecake portion in the center, and cover with another piece of dough. Seal the edges tightly and roll gently into a ball to fully enclose the filling. Place the stuffed cookies on a parchment-lined baking sheet, spaced about 2 inches apart.
5. Chill the Dough (Important):
Refrigerate the filled cookie dough balls for at least 30 minutes (or freeze for 15 minutes) before baking. This helps prevent spreading and ensures a thick, soft cookie with a creamy center.
6. Bake:
Preheat oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until golden around the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
