Description
Delightfully soft and chewy cinnamon roll cheesecake cookies combine the best of two beloved treats. Featuring a cinnamon-spiced cookie dough exterior and a creamy, sweet cheesecake filling, these cookies promise a gooey and flavorful bite every time.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a creamy base for the dough.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to enhance flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to create the dry blend for the dough.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Prepare cheesecake filling: In another bowl, beat the softened cream cheese with powdered sugar and milk until smooth and creamy, perfect for the filling.
- Form cookies with filling: Take a tablespoon of cookie dough, flatten it in your hand, and add a small dollop of the cream cheese mixture in the center. Fold the dough around the filling to form a ball fully encasing the cheesecake.
- Arrange on baking sheet: Place the filled cookie balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating they are cooked through but still soft inside.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and retain their shape.
Notes
- For easier handling, chill the dough and cream cheese filling slightly before assembling.
- Do not overbake to maintain the chewy texture and soft center.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Adding a sprinkle of cinnamon sugar on top before baking can enhance the cinnamon flavor.
- Use full-fat cream cheese for the best creamy texture and flavor in the filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cinnamon roll cookies, cheesecake cookies, cinnamon cheesecake cookies, soft cookies, dessert cookies, cream cheese filling
