Cheesecake Filled Snickerdoodles – soft and chewy snickerdoodle cookies filled with sweet and creamy cheesecake filling. This cookie is crazy amazing!
Hi, friends! Tis’ the season to baking cookies! Christmas is only two weeks away and Santa will be expecting a plate full of his favorite treats. Red Velvet Crinkles anyone? How about Gingerbread Biscotti? See, I got ya covered! 🙂
Let’s add another cookie to the list. A cheesecake filled one at that. Soft and chewy snickerdoodles filled with sweet and creamy cheesecake filling. Baked to perfection and absolutely addicting! Just looking at them makes you want to sink your teeth in them and enjoy every crumb! But then you discover the cheesecake filling and it’s like the Angels are singing! It’s cheesecake! In cookies!! Can this be any better?
I started with my winner snickerdoodle cookie recipe. It makes for soft, thick and chewy cookies with gorgeous folds and cracks. Absolutely amazing! I thought adding butterscotch chips took them over the top but this cheesecake filled version is out of this world!!
Snickerdoodles are my Hubby’s favorite cookies and cheesecake is one of my favorite things to make so the combination of the two is one of my favorite recipes that appeared here on Crunchy Creamy Sweet. It’s going to be hard to make plain snickerdoodles from now on. I am totally addicted to this cheesecake filled version!
There are two ways to go about filling the cookies, or rather enclosing the filling in the scoop of dough. The cheesecake filling should be chilled for at least one hour, although I made few cookies with room temperature filling and they came out just perfect, but the filling was a little sticky and it made for a messy job. The easiest way to make these cookies is to take two scoops of the dough and flatten in your hands into patties; place the filling on one patty and sandwich the the second patty. Pinch the edges together (like you would with a dumpling) and roll the cookie into a ball. Roll in sugar and place on a baking sheet. You can also flatten one scoop of the dough into a patty, place the filling and fold the edges to close the seam. Try both ways and see what works best for you.
The cheesecake filling is a delicious surprise to those who don’t expect it. These cookies would be the hit of your holiday party or a cookie exchange and everyone will be begging for more!
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- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg room temperature
- 2 cups all-purpose flour
- 1 3.5 oz . package vanilla pudding mix or butterscotch pudding for stronger flavor!
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 oz . (1/2 packagcream cheese softened
- 2 Tablespoons unsalted butter softened
- 1 teaspoons vanilla extract
- 1 cup powdered sugar
- 1/4 cup granulated sugar
In a medium mixing bowl, mix cream cheese, butter and vanilla. Add sifted powdered sugar and mix in well.
Scoop the filling with a teaspoon and place on a parchment paper lined sheet.
Chill in the fridge for at least 1 hour.
Preheat oven to 350 degrees F.
Line a baking sheet with a silicon baking mat or parchment paper. Set aside.
In a large mixing bowl, cream butter with an electric mixer for 30 seconds.
Add both sugars and cream until light and fluffy, about 2 minutes.
Add egg and vanilla and mix on low just until incorporated.
In another mixing bowl, whisk together the dry ingredients (flour, pudding mix, baking soda, cream of tartar, salt and cinnamon).
Add the dry ingredients to the wet ingredients and stir until incorporated
Mix sugar and cinnamon in a small bowl.
Scoop the dough with a medium cookie scoop (1 and 1/2 tablespoon size). Flatten in your hands into a patty. Place a chilled teaspoons of the cheesecake filling in the center of the cookie patty. You can place another cookie dough patty on top and pinch the seams or gather the seams of the single patty and close the seam. Make sure the filling is well hidden inside.
Roll the cookie dough into a ball.
Roll each ball in sugar. Place on a cookie sheet.
Bake the cookies for 11 to 14 minutes.
Cool cookies on the baking sheet for 2 minutes, then gently transfer onto a cooling rack to cool completely.
Store in an air-tight container for up to 3 days. Because of the cheesecake filling, it's best to store the cookies in the fridge and bring to room temperature before serving.
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