Description
A decadent mashup of chewy cinnamon-swirled cookie dough and a creamy, velvety cheesecake center.
Ingredients
6 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/3 cup brown sugar
1.5 tbsp ground cinnamon
2 tbsp melted butter
2.5 cups all-purpose flour
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 large egg yolk
1.5 tsp vanilla extract
Instructions
Step 1: Beat cream cheese, powdered sugar, and vanilla until smooth, scoop teaspoon portions onto parchment, and freeze 45–60 minutes.
Step 2: Mix brown sugar, cinnamon, and melted butter into a thick, spreadable paste and set aside.
Step 3: Whisk flour, baking soda, baking powder, and salt until evenly combined.
Step 4: Beat butter with both sugars 2–3 minutes until light and fluffy, then mix in egg, yolk, and vanilla.
Step 5: Gradually add dry ingredients and mix just until a soft dough forms.
Step 6: Gently fold cinnamon mixture into the dough, leaving visible ribbons for that classic swirl look.
Step 7: Flatten 2 tbsp dough, place frozen cheesecake filling in the center, wrap completely, and roll into a ball.
Step 8: Refrigerate cookie balls for at least 1 hour to prevent spreading.
Step 9: Bake at 350°F (175°C) for 12–15 minutes until edges are lightly golden and centers stay soft.
Step 10: Cool 5 minutes, transfer to rack, and drizzle with vanilla glaze if using.
Notes
Freeze the cheesecake filling completely before stuffing to ensure it doesn't melt out during the bake.
- Prep Time: 1 hour 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
