Soft Batch Cinnamon Roll Cheesecake Cookies
Deliciously soft cookies filled with creamy cheesecake and warm cinnamon flavors reminiscent of fresh cinnamon rolls.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cup unsalted butter, softened
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.25 cup unsalted butter, melted
- 0.333 cup brown sugar
- 1 tablespoon ground cinnamon
- 8 ounces cream cheese, softened
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract for the cheesecake filling
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line your baking trays with parchment paper.
- In a bowl, mix cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- In a small bowl, stir together the melted butter, 1/3 cup brown sugar, and ground cinnamon until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is creamy.
- Add the eggs and 2 teaspoons of vanilla extract to the butter-sugar mix and beat until well combined.
- Gradually mix the dry ingredients into the wet ingredients. Stir until a soft dough forms.
Assembly
- Take portions of the dough and flatten them.
- Place a spoonful of the cheesecake filling and a little of the cinnamon mixture in the center.
- Cover the filling with more dough and seal the edges to create a ball.
- Place the cookies on the lined baking trays.
Baking
- Bake for 11–13 minutes.
- Allow the cookies to cool on the tray for several minutes before moving them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days, or freeze for up to three months. For added indulgence, serve with vanilla ice cream.