Beat sugar, vanilla, salt, and cream cheese until smooth and place it in the freezer while prepping the dough. Freeze for at least an hour or two.

Using an electric mixer, beat the oil together with sugars for one minute until well incorporated. Add the eggs and vanilla and beat for another minute on high until light and creamy. Add the baking soda, salt, and flour, and beat again until combined

Put the cookie dough in the fridge until the cheesecake filling is ready. (Or, if opting for the chocolate-peanut butter cookies, continue with the next step.)

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Using a quarter-cup measuring cup, measure out cookie dough. Divide the ball of dough in half. Flatten one half on the baking sheet. Place the heaping teaspoon of cheesecake filling inside. Flatten the second piece of dough on top and pinch the seams shut.

Roll it into a ball, then roll it in the sugar-cinnamon mixture and place it back on the baking sheet. Repeat until all the cookies are filled.

Repeat as above, filling the cookies with a heaping teaspoon of peanut butter.

Press chocolate chips into the cookies once they’re filled and rolled into a ball again.

Bake the cookies for 15 minutes.

Remove the pan from the oven and let it rest for 20 minutes before removing the cookies from the pan.