Cinnamon Roll Cheesecake Cookies
A delightful blend of warm cinnamon roll flavors and creamy cheesecake in cookie form, perfect for impressing guests or enjoying at any time.
Ingredients
For the cookie dough
- 1 cup Unsalted Butter (Softened)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour (Can substitute with gluten-free flour blend) For gluten-free option
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground Cinnamon
For the cheesecake filling
- 8 oz Cream Cheese (Softened)
- 0.5 cup Powdered Sugar
- 1 tablespoon Milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, blend the cream cheese, powdered sugar, and milk until smooth.
- Take a tablespoon of cookie dough and flatten it in your palm. Place a teaspoon of the cheesecake filling in the center and fold the dough around it. Roll it into a ball and place it on the baking sheet.
- Repeat with the remaining dough and filling.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
These cookies are fantastic warm from the oven, but they are also great at room temperature. Serve them with coffee, tea, or milk for an extra special treat. To store, place them in an airtight container for about 5-7 days at room temperature or refrigerate for up to two weeks.