Using the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the sides of the bowl as needed.
Scoop dough into 2 Tbsp-sized portions. Roll into balls and place on a parchment-lined plate. Using the back of a tablespoon, press an indent into the center of each cookie. Fill each indent with streusel, ~2-3 tsp.