Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 200 grams cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup brown sugar (for swirl)
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Instructions
- Prepare the cheesecake filling by mixing cream cheese, powdered sugar, and vanilla until smooth.
- Scoop small portions onto a tray and freeze for 30 minutes until firm.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet mixture to form a soft dough.
- Mix brown sugar, cinnamon, and melted butter to create the swirl mixture.
- Flatten a portion of dough, place frozen filling in the center, and cover with more dough, sealing edges.
- Add cinnamon swirl on top or lightly fold into dough.
- Place on lined baking sheet with space between cookies.
- Bake at 180°C (350°F) for 12–15 minutes until edges are lightly golden.
- Cool slightly before transferring to a rack.
Notes
- Freeze filling to prevent leaking during baking.
- Do not overbake to keep cookies soft and chewy.
- Add nuts for extra texture if desired.
- Drizzle glaze for a cinnamon roll-style finish.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Freeze cookies for up to 2 months.
- Reheat briefly for a warm, gooey center.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
