The christmas count down is on and that is why I decided to make these Snickerdoodle cheesecake stuffed cookies. They are rolled into a cinnamon-sugar and graham cracker crumb mixture. It is great twist on the traditional Snickerdoodle cookie. Why not dress it up a bit! No one can ever go wrong with cheesecake stuffed anything, am I right?
Please also try my Snickerdoodle monkey bread with icing. Another twist on a christmas classic!
Snickerdoodle cheesecake stuffed cookies
When I was reading the news on my phone yesterday, this recipe actually popped up in my google search. It was a cookie that Dan Langan from "Dan Can Bake it" made on Good morning America.
All I can say is, thank you Danny Boy for making this sweet spin on the Snickerdoodle. Each bite was like heavy in my mouth. The creamy cheesecake filling really works well in the center of this cookie and compliments the all the flavor.
The ingredients in this cookie stray away from the traditional cookie, but are actually simple to make.
- All-Purpose flour
- Honey graham cracker crumbs: I used the store bought box of ready made crumbs, but you can make your own crumb mixture in a food processor. The cinnamon graham cracker crumbs would spice this cookie up even more.
- Unsalted butter
- Light brown sugar: Dark brown sugar would work as well.
Tips for a stuffed cookie
Stuffed cookies are a lot of fun to make, but follow some of these tips and make it even easier on yourself!
- After making the cheesecake filling, scoop out about 1 tablespoon onto a baking sheet and put in the freezer to set. It will be easier to place in the center of each cookie before baking and making it less messy.
- Chill the dough for at least 1-2 hours. It will keep the cookie from spreading too much and it will be easier to work with.
- Roll cookie while it is still warm in crumb mixture after baking to ensure the mixture adheres to cookie.
How to make Snickerdoodle Cheesecake stuffed cookies!
I love me some big cookies! And making them is even more fun!
So to start out you get a medium mixing bowl and whisk together the flour and honey graham cracker crumbs. Set aside.
In a large mixing bowl, combine the softened cream cheese, confectioner's sugar, pinch of salt and vanilla extract and mix on low. Scrape down the sides of the bowl and then mix on medium speed until smooth, about 30 seconds.
Portion the cream cheese mixture onto a parchment lined plate (12 scoops) and put in freeze for about an hour.
In a bowl of your stand mixer with paddle attachment, combine the softened butter, granulated sugar, brown sugar, vanilla, baking soda, baking powder and cinnamon. Mix on low to combine. Increase the speed to medium speed and beat until smooth (1-2 minutes). You will have to scrape the sides during this process. Beat in the egg until well combined (about 30 seconds).
Add in the flour mixture and mix on low until well combined.
Portion out the dough onto parchment lined sheets, 24 scoops total. Refrigerate for at least an hour.
Take one cookie dough portion and flatten it into your hands into a 2 in disk. Place a frozen portion of cream cheese on top. Top with another portion of cookie dough, pinching the edges of the dough together to encase the cream cheese. Roll the dough in your palms slightly, and then roll the dough in the cinnamon sugar mixture to coat. Repeat with remaining dough to make 12 cookie dough filled portions.
Roll all portions of cookie dough in the cinnamon sugar mixture. Place only 6 balls of dough on each parchment lined cookie sheet. Don't flatten balls. Bake for about 17-18 minutes (oven temps vary). Cookies will be puffed and golden around the edges. You can turn half way through baking. Cool and Enjoy!
cookies that you will love
Snickerdoodle cheesecake cookies
- Kitchenaid stand mixer with paddle attachment
- Electric mixer with beaters
- Home Decor
- Measuring cups and spoons
- Cookie sheets x2
- Parchment paper
- 8 oz cream cheese, softened
- 1 cup Confectioner's sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ cup honey graham cracker crumbs
- 1 stick salted butter, softened If using unsalted butter, add ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 large egg
Cookie dough topping
- 2 tablespoon granulated sugar
- 2 teaspoon ground cinnamon
- 2 tablespoon honey graham cracker crumbs
Cheese cake filling
- In a large mixing bowl, use electric hand mixer, add all ingredients and mix on low until well combined. Scrape the bowl with spatula and then mix on medium speed until smooth, about 30 seconds.
- Portion the cream cheese mixture onto a parchment lined plate in heaping tablespoon portions, making at least 12 scoops. Freeze at least one hour.
- Using a medium bowl, whisk together the flour and graham cracker crumbs and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, brown sugar, vanilla extract, baking soda, baking powder and cinnamon. Mix on low to combine.
- Raise the mixer to a medium speed and beat until smooth, 1-2 minutes. Scrape the bowl and beat the mixture for another few seconds.
- Beat the egg into the sugar mixture, mixing on medium speed until combined, about 30 seconds.
- Add the flour and graham mixture in the mixer bowl and mix on low until combined.
- Portion the dough onto parchment paper lined sheet in heaping tablespoon portions, making 24 scoops total. Refrigerate at least 1 hour.
- Make the graham cinnamon mixture by combining all the ingredients in a small bowl.
- Preheat oven to 350 degrees and line two half sheets pans with parchment.
- Take one cookie dough portion and flatten it in your hands into a 2 inch disk. Place a frozen portion of cream cheese on top. Top with another portion of cookie dough, pinching the edges of the dough together to encase the cream cheese. Roll the dough in your palms slightly, and then roll the dough in the cinnamon sugar to coat. Repeat with the remaining dough to make 12 filled cookie dough portions.
- Roll all portions of cookie dough in the cinnamon-sugar and then place 6 dough-balls on each half sheet pan. Don't flatten the dough balls.
- Bake until puffed and golden around the edges, turning the pans about halfway through baking, about 17-18 minutes. Cool and enjoy!
- Can be stored in an airtight container in the fridge for up to 5 days.
Fun Fact of the day!
In 2017, more people were killed from injuries caused by taking a selfie than by shark attacks. No wonder I have never liked taking selfies!
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