Ingredients:
4 oz vegan cream cheese, softened
4 tbsp powdered sugar
1/2 cup vegan margarine or softened vegan butter
1 cup sugar
1/4 cup non-dairy milk
1 tsp vanilla extract
1 1/3 cups flour
1/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
pinch of salt (optional)
1/2 cup or more dairy free chocolate chips

1. Preheat oven to 350 F.
2. In a mixing bowl, cream together cream cheese and powdered sugar. Use a spoon to create 8-10 small dollops, flattening slightly and place on parchment-lined plate. Freeze while you make the cookie dough.
3. In a mixing bowl, cream together vegan margarine and sugar until combined and fluffy. Add non-dairy milk and vanilla and mix until combined. 4. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
5. Add the dry ingredients to the wet in two parts, stirring to form a dough. Stir in the chocolate chips.
6. Divide cookie dough into 8-10 even balls (the same amount as you did for the cheesecake dollops. Flatten slightly, making a divot in the middle. Place a frozen cheesecake dollop in the center, then close cookie dough around it, fully enclosing the cheesecake.
7. Space evenly on a baking sheet and bake in preheated oven for 11-14 minutes.
8. Remove from oven and allow to cool 5 minutes before transferring to cooling rack. Cookies are best enjoyed when fully cooled or even chilled in the refrigerator.

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