Ingredients
For Cookie Dough
- 2 cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
For Cinnamon Sugar Coating
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons butter, melted
Instructions
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy. Transfer the filling into a piping bag and chill while preparing the dough.
- Make Cookie Dough: Using a stand mixer or hand mixer, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla extract, mixing until combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until a uniform dough forms.
- Assemble Cookies: Using a cookie scoop, portion out dough balls and flatten each slightly. Pipe a dollop of cheesecake filling in the center of half of the dough pieces. Top each with another flattened dough piece, sealing the edges well to encase the filling.
- Coat Cookies: Lightly brush each assembled cookie with melted butter, then roll thoroughly in the cinnamon sugar mixture to coat.
- Bake: Place the coated cookies on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the edges turn golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth filling.
- Seal the dough edges securely around the filling to prevent leakage during baking.
- Freshly mix the cinnamon sugar coating for optimal flavor and coating consistency.
- Store baked cookies in an airtight container to maintain softness.
- These cookies can be refrigerated for up to 3 days; warm slightly before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, Mexican-Inspired
