Cinnamon Roll Cheesecake Cookies
Delightful cookies that combine the best of cinnamon rolls and cream cheese cheesecake into a soft, chewy treat, perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Ensure this is at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Cheesecake Filling Ingredients
- 8 oz cream cheese, softened Ensure this is at room temperature for easy blending.
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract for glaze Optional glaze to drizzle over cookies.
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 the eggs and vanilla extract, beating until well incorporated.
- In a separate bowl, mix the all-purpose flour, baking soda, ground cinnamon, and salt together.
- Gradually add the dry mixture to the wet ingredients, mixing until well combined.
- In another bowl, blend the softened cream cheese with powdered sugar, milk, and vanilla extract until smooth.
Assembly
- Take about a tablespoon of cookie dough and flatten it slightly.
- Place a teaspoon of cheesecake filling in the center and wrap the dough around it to form a ball.
- Place the filled cookie dough balls on the baking sheets, leaving about 2 inches of space between each cookie.
Baking
- Bake for 12 to 15 minutes, or until the edges turn light golden but the centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Glazing
- Mix powdered sugar, milk, and a splash of vanilla extract until smooth, and drizzle over cooled cookies.
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Notes
Make sure your butter and cream cheese are at room temperature for best results. To store, keep in an airtight container for up to 5 days, or freeze for up to 3 months.