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Cinnamon Roll Cheesecake Cookies

Indulge in soft, chewy cookies that combine the flavors of cinnamon rolls and creamy cheesecake, perfect for any occasion.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120

Ingredients
  

For the cookie dough
  • 1 cup Unsalted Butter (Softened) Make sure the butter is softened for easy mixing.
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 2 large Eggs Use large eggs for best results.
  • 1 teaspoon Vanilla Extract
  • 3 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
For the cream cheese filling
  • 8 oz Cream Cheese (Softened) Should be softened for easy mixing.
  • 0.5 cup Powdered Sugar
  • 1 tablespoon Milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add this mixture to the butter mixture, stirring until just combined.
  5. In a separate bowl, beat the cream cheese until smooth, then mix in the powdered sugar and milk.
Baking
  1. Scoop a tablespoon of cookie dough onto the baking sheet and make a small well in the center.
  2. Spoon a bit of the cream cheese mixture into the well before topping with another scoop of cookie dough.
  3. Bake for 10–12 minutes or until golden around the edges.
  4. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Best enjoyed fresh. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. For extra flavor, consider adding chopped nuts or raisins into the cookie dough. Let the dough chill for about 30 minutes before baking for thicker cookies.