Description
Delicious cookies stuffed with a creamy cheesecake center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 0 cup granulated sugar
- 0 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0 teaspoon baking soda
- 0 teaspoon salt
- 0 cup granulated sugar
- 1 tablespoon cinnamon
- 8 ounces cream cheese, softened
- 0 cup powdered sugar
- 2 ounces cream cheese, softened
- 0 cup powdered sugar
- 1 to 2 tablespoons milk or cream
Instructions
- In a small bowl, mix the cream cheese and powdered sugar for the filling until smooth. Scoop small teaspoons onto a parchment-lined plate and freeze for 30 minutes.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
- In a shallow bowl, combine 0 cup sugar and cinnamon.
- Scoop cookie dough into balls and roll each one in the cinnamon sugar mixture.
- Take a frozen cream cheese ball and press it into the center of each dough ball. Wrap the dough around it, sealing the cheesecake inside.
- Place dough balls on a baking sheet lined with parchment paper, spaced apart.
- Bake at 350°F (175°C) for 10–12 minutes, or until edges are set and centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Mix the glaze ingredients until smooth, adjusting the milk for drizzling consistency. Drizzle over cooled cookies.
Notes
- Adjust the amount of milk in the glaze for the desired consistency.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg