Description
Cozy, soft-batch cookies that combine the flavors of cinnamon rolls with a creamy cheesecake center.
Ingredients
For the cheesecake filling
- 8 oz cream cheese (Full fat, for best taste)
- 1/4 cup powdered sugar (For sweetness)
- 1 tsp vanilla extract (For flavor)
For the cookie dough
- 1/2 cup butter, softened (Not melted, for fluffy texture)
- 1/2 cup brown sugar (Adds caramel-like sweetness)
- 1/4 cup white sugar
- 1 large egg (Room temperature)
- 1 tsp vanilla extract (For flavor)
- 1 1/2 cups all-purpose flour (Measuring technique important)
- 1 tsp baking powder (For softness)
- 1 tbsp cinnamon (Main flavor component)
- 1/4 tsp salt (To enhance flavor)
For the cinnamon sugar coating
- 1 tbsp cinnamon
- 1/4 cup sugar
Instructions
Make the cheesecake filling
- In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Scoop small teaspoon-sized dollops onto a parchment-lined plate.
- Pop them in the freezer for about 20 to 30 minutes until firm.
Mix the cookie dough
- Cream softened butter with brown sugar and white sugar until fluffy.
- Add egg and vanilla extract to the mixture.
- In a separate bowl, stir together flour, baking powder, cinnamon, and salt.
- Add dry ingredients to wet ingredients and mix until there is no dry flour.
Assemble the stuffed cookies
- Scoop a ball of dough, flatten it, and place a frozen cheesecake dollop in the center.
- Wrap the dough around the filling and roll gently into a ball.
- Pinch dough closed if the filling tries to escape.
Add the cinnamon roll vibe
- Roll the dough balls lightly in a mixture of sugar and cinnamon before baking for extra flavor.
Bake
- Bake at 350°F for 10 to 12 minutes until edges are set but centers look slightly underdone.
- Let them cool on the tray for 10 minutes to set.
Notes
Chill the filling to maintain structure. Do not overbake for soft texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American