Cinnamon Roll Cheesecake Cookies
Delightful hybrid cookies combining the iconic flavors of cinnamon rolls with creamy cheesecake filling, all encased in a delicious cookie.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Must be at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Measure carefully to prevent density
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Add more for extra flavor if desired
- 1/2 teaspoon salt
For the Cheesecake Filling
- 8 oz cream cheese, softened Must be at room temperature
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract For glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add eggs and vanilla extract, blending until well incorporated.
- In a separate bowl, whisk together flour, baking soda, ground cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
Cheesecake Filling
- In a medium bowl, blend the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
Assembling the Cookies
- Take about a tablespoon of cookie dough and flatten it slightly in your palm.
- Place a teaspoon of cheesecake filling in the center, then wrap the dough around the filling to form a ball.
- Line the filled dough balls on the prepared baking sheets, leaving space between each.
Baking
- Bake in the preheated oven for 12 to 15 minutes or until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Glazing and Serving
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth for the glaze.
- Once cookies have cooled, drizzle the glaze over them before serving.
Notes
Store completely cooled cookies in an airtight container. For longer storage, freeze using parchment paper between layers.