Description
Cheesecake Stuffed Snickerdoodles are a delightful dessert fusion that combines the soft, chewy texture of classic snickerdoodles with a rich, creamy cheesecake filling. Each bite offers a perfect balance of warm cinnamon-sugar flavor and luscious creaminess, making these cookies ideal for gatherings or as a sweet treat to enjoy at home. With simple ingredients and easy steps, you can impress your family and friends with this irresistible dessert!
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar (for filling)
- 1 tsp vanilla extract (for filling)
- Cinnamon-sugar mixture (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, brown sugar, and eggs until light and fluffy.
- In another bowl, whisk together flour, baking soda, and cinnamon; gradually add to the wet mixture until fully combined.
- For the cheesecake filling, beat cream cheese with granulated sugar until smooth; mix in an egg and vanilla extract.
- Scoop about one tablespoon of dough, flatten it in your palm, place one teaspoon of cheesecake filling in the center, and wrap the dough around it to form a ball.
- Roll each cookie ball in the cinnamon-sugar mixture and place on prepared baking sheets.
- Bake for 10-12 minutes or until edges are golden brown but centers remain soft. Allow to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 155
- Sugar: 9g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg