Ingredients
Scale
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2 tbsp ground cinnamon
Instructions
1. Preparing the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
- Scoop small teaspoon-sized portions onto a parchment-lined tray and freeze for 30 minutes to firm up.
2. Making the Cookie Dough
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients until fully incorporated.
3. Assembling the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop a tablespoon of cookie dough, flatten it, and place a frozen cheesecake filling ball in the center.
- Wrap the dough around the filling, sealing the edges completely.
- Roll the stuffed cookie ball in the cinnamon sugar mixture until fully coated.
4. Baking the Cookies
- Arrange cookies 2 inches apart on the baking sheet.
- Bake for 12–14 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Make-Ahead Tip: The cheesecake filling can be prepped a day in advance and stored in the fridge.
- For Extra Flavor: Add a pinch of nutmeg or a drizzle of caramel on top.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts, Cookies
- Method: Baked
- Cuisine: Fusion, Mexican-Inspired
- Diet: Vegetarian