Go Back
Print Pin

Cinnamon Cheesecake Stuffed Cookies

These Cinnamon Cheesecake Stuffed Cookies are the perfect blend of sweet and creamy, with a surprising cheesecake center surrounded by a soft, cinnamon-spiced cookie. The chewy cookie dough combined with the tangy-sweet cheesecake filling creates a dessert that’s irresistibly delicious and a real crowd-pleaser. These cookies are perfect for special occasions, holiday treats, or just when you’re craving something indulgent and comforting.

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Cookie scoop or tablespoon
  • Baking sheet
  • Parchment paper (optional for easy cleanup)
  • Spoon or piping bag (for stuffing the cookies)

Ingredients

  • For the Cookie Dough:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Cheesecake Filling:
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • For Rolling:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Prepare the Cookie Dough:
  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  • In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
  • Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
  • Make the Cheesecake Filling:
  • In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Assemble the Cookies:
  • Roll a tablespoon of cookie dough into a ball and flatten it into a small disc.
  • Place a teaspoon of the cheesecake filling in the center of the disc and fold the edges of the dough around the filling to seal it inside.
  • Roll the dough ball gently between your hands to smooth out the shape.
  • In a small bowl, mix together the granulated sugar and cinnamon for rolling. Roll each stuffed cookie dough ball in the cinnamon-sugar mixture until coated.
  • Bake the Cookies:
  • Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
  • Bake for 10-12 minutes or until the edges are golden brown, and the center is slightly puffed but still soft.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely