In a mixing bowl, combine cream cheese and powdered sugar, blending until smooth and creamy. Scoop 16 teaspoon-sized dollops onto a parchment-lined plate, then freeze for 45–60 minutes until solid.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together softened butter with light brown and granulated sugars until light and fluffy.

Add in the egg and vanilla extract, mixing until fully incorporated.

In another bowl, whisk together flour, cocoa powder, baking soda, and salt until uniform. Gradually pour this mixture into the wet ingredients and mix until just combined. Fold in the semisweet chocolate chips.

Using a cookie scoop, take about 2 tablespoons of cookie dough and flatten it in your palm. Place one frozen cheesecake filling ball in the center and wrap the dough around it.

Repeat this process for all remaining dough and filling.

Arrange assembled cookie bites on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–12 minutes, until edges appear set but centers are still soft.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.