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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CHEESECAKE FILLED SNICKERDOODLES
Cheesecake Filled Snickerdoodles
Ingredients
!for the cookie dough:
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ¾ 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!
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
!for the cheesecake filling:
- 4 oz cream cheese softened
- 2 Tablespoons unsalted butter softened
- 1 teaspoons vanilla extract
- 1 cup powdered sugar
!for rolling:
- ¼ cup granulated sugar
Instructions
!to make the filling:
- 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.
!to make the cookie dough:
- 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
!assembly:
- Mix sugar and cinnamon in a small bowl.
- Scoop the dough with a medium cookie scoop (1 and ½ 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.
Nutrition
Other Christmas Cookie Recipes:
The Best Chewy Snickerdoodles (no pudding mix)
Gingerbread Biscotti
Susan says
Do these cookies need to be refrigerated?
Stephanie says
Tasty! Gave it four stars only because the measurements are off. With just 1/2 cup of butter and one egg the batter was more pie crust consistency and couldn’t be formed into balls. I added two more tbsp of butter and another egg. Next time I will freeze the the filling as I think it will handle better when adding it to the cookie.
Manda says
It’s really good. I found that the dough was very dry and I added even more butter to it.
However, the recipe doesn’t say WHICH kind of pudding. Instant or Cook & Serve? I used Instant and that may have been the issue here.
Otherwise, really tasty.
Leah says
These cookies are delicious! However my dough turned out VERY sticky. To the point it was difficult being able to roll them into a ball around the cream cheese without it getting stuck all over my hands. I made the recipe exactly as listed. I even tried chilling the dough and even coating my hands in flour to help, but neither helped very much. In comparison to the photo of where you are filling the dough, mine was just a very wet mixture 😅
Jackie says
Hi Anna
These snickerdoodles cookies look amazing!
Jennie says
Mind=blown. Just, wow! These instantly won my heart. Pinned.
Anna@CrunchyCreamySweet says
Right?? 🙂 Thanks, Jennie!
Sues says
Whoaaaa. I love snickerdoodles, but these are taking it to a whole new level!!
Anna@CrunchyCreamySweet says
Thank you, Sues!
Kathleen B says
I followed the recipe exactly. I found the dough to be dry. Which made it difficult to sandwich/roll the filling inside. Not sure where I went wrong.
Tonya says
I'm having the same issue. Going to try and add more butter.
Manda says
I wonder. Which pudding did you use? Instant or cook & serve. 🤔 I think that may just be the issue?
Amanda says
Totally agree, these are CRAZY AMAZING!
Anna@CrunchyCreamySweet says
Thanks so much, Amanda!
heather says
you gotta love a kicked up snickerdoodle! I bet Santa wlil LOVE these
Anna@CrunchyCreamySweet says
I think he will! Thanks, Heather!
Shinee says
Genius idea! I think this is the best cookies I've seen this season!
Anna@CrunchyCreamySweet says
Aww, thank you, Shinee!
Donba says
Do you use instant pudding
Donalyn says
This is an extraordinary idea - I can't wait to give them a try and surprise everyone when they take that first bite!
Anna@CrunchyCreamySweet says
Thank you, Donalyn!
Amy says
My oldest sons two favorite desserts are cheesecake and snickerdoodle cookies. He will be a very happy boy when I make this recipe.
Anna@CrunchyCreamySweet says
Thanks, Amy!
Ramona W says
What a delicious surprise in a yummy snickerdoodle! 🙂
Anna@CrunchyCreamySweet says
Thank you, Ramona!
Tori says
Really! Are you trying to make me fat. I am so going to make these and then have to hide them from myself. They look delicious!
Anna@CrunchyCreamySweet says
lol Thanks, Tori! 🙂