Cinnamon Roll Cheesecake Cookies
Soft, chewy cookies stuffed with creamy cheesecake filling and swirled with cinnamon brown sugar pieces, finished with a silky white chocolate vanilla drizzle.
Equipment
Ingredients
Cheesecake Filling
cream cheese (softened)
225 g
marshmallow fluff
200 g
powdered sugar
80 g
vanilla extract
5 ml
Cinnamon Brown Sugar Pieces
butter (softened)
56 g
brown sugar (packed)
100 g
cinnamon
8 g
all-purpose flour
16 g
Cookie Dough
butter (softened)
113 g
brown sugar (packed)
150 g
granulated sugar
50 g
egg (large)
1 piece
vanilla bean paste
15 ml
all-purpose flour
250 g
cornstarch
16 g
baking soda
3 g
baking powder
3 g
salt
3 g
Cinnamon Sugar Coating
granulated sugar
50 g
cinnamon
8 g
White Chocolate Drizzle
white chocolate chips
90 g
heavy cream
15 ml
vanilla bean paste
3 ml
powdered sugar
15 g
Instructions
Prepare Cheesecake Filling
Mix cream cheese, marshmallow fluff, powdered sugar, and vanilla until smooth.
Freeze Cheesecake Portions
Scoop the cheesecake filling into small portions and freeze until firm.
Prepare Cinnamon Brown Sugar Mixture
Mix softened butter, brown sugar, cinnamon, and flour until combined.
Freeze and Chop Cinnamon Brown Sugar
Freeze the cinnamon brown sugar mixture until solid, then chop into small pieces.
Cream Butter and Sugars
Cream softened butter with both brown and granulated sugars until light and fluffy.
Add Wet Ingredients
Mix in the egg and vanilla bean paste until fully incorporated.
Add Dry Ingredients
Add flour, cornstarch, baking soda, baking powder, salt, and cinnamon. Mix until just combined.
Fold in Cinnamon Brown Sugar Pieces
Gently fold the chopped cinnamon brown sugar pieces into the cookie dough.
Stuff Cookie Dough Balls
Flatten portions of dough, place frozen cheesecake filling in the center, and seal completely into balls.
Freeze Stuffed Cookie Dough
Freeze the stuffed cookie dough balls for 30 minutes to firm up.
Prepare Cinnamon Sugar Coating
Mix granulated sugar and cinnamon together in a small bowl.
Coat Cookie Dough Balls
Roll each frozen cookie dough ball in the cinnamon sugar mixture.
Bake the Cookies
Bake at 175°C for 12–15 minutes until edges are set.
Shape Cookies While Warm
While cookies are still warm, place a large cup around each cookie and gently swirl to create perfect circles.
Prepare White Chocolate Drizzle
Melt white chocolate chips and heavy cream in the microwave in 15-second intervals, stirring until smooth. Mix in vanilla bean paste and powdered sugar until drizzleable.
Drizzle and Serve
Let cookies cool completely, then drizzle with white chocolate vanilla bean glaze.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen before or after baking.
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