Cinnamon Roll Cheesecake Cookies
Delicious cookies that combine the flavors of cinnamon rolls and cheesecake, perfect for a comforting treat.
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (Softened) Use room temperature butter for better creaming.
- 1 cup Granulated Sugar Regular sugar.
- 1 cup Brown Sugar Adds chewiness.
- 2 large Eggs Large eggs are preferred.
- 1 teaspoon Vanilla Extract For flavor.
- 3 cups All-Purpose Flour Can substitute with gluten-free flour blend.
- 1 teaspoon Baking Soda Helps the cookies rise.
- 0.5 teaspoon Salt For balance.
- 1 teaspoon Ground Cinnamon Adds the cinnamon flavor.
Cheesecake Filling
- 8 oz Cream Cheese (Softened) Make sure it's at room temperature.
- 0.5 cup Powdered Sugar For sweetness.
- 1 tablespoon Milk To achieve the right consistency.
Instructions
Preparation
- Preheat oven and line baking sheets.
- Cream butter with granulated and brown sugars until fluffy.
- Add eggs one at a time, then vanilla, mixing well.
- Whisk together flour, baking soda, salt, and cinnamon in a separate bowl.
- Fold dry ingredients into wet ingredients until just combined.
- Beat cream cheese with powdered sugar and milk until smooth.
- Scoop cookie dough, flatten slightly, add a dollop of cheesecake mix, and seal with more dough.
Baking
- Bake until edges are set and centers look slightly underdone.
- Cool on racks before serving.
Notes
If you prefer gooey centers, underbake by a minute. Store in an airtight container for up to 3 days at room temperature or 1 week in the fridge. You can freeze dough for convenience.