In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Scoop out tablespoon-sized portions, roll them into balls, and freeze for about 30 minutes.

While the cheesecake balls are chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the cookie dough, stirring until just combined.

Take a spoonful of cookie dough and flatten it in your palm. Place a frozen cheesecake ball in the center and wrap the cookie dough around it, ensuring it’s fully enclosed.

Place the stuffed cookie balls on the prepared baking sheets, leaving enough space for spreading. Bake for 10-12 minutes or until the edges are set. The centers might look slightly undercooked, but they’ll continue to firm up as they cool.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy them warm or store them for later!