The cream cheese stays slightly soft, gooey, and tastes much more like cream cheese frosting than it does like cheesecake.

Big, soft, buttery cookies with sweet and tangy cream cheese in the middle!

Cookies:

• ½ cup unsalted butter, softened (1 stick)
• ½ cup brown sugar, packed (I used 1/4 cup of light and 1/4 cup dark)
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¼ cups all-purpose flour
• ½ cup graham cracker crumbs
• 1 teaspoon cornstach
• ½ teaspoon baking soda
• pinch salt, optional and to taste

Cream Cheese Filling:

• 6 ounces brick-style cream cheese, softened (lite is okay)
• ¼ cup granulated sugar

For instructions, visit Averie Cooks.