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Description
These Cheesecake Stuffed Snickerdoodles are soft, chewy snickerdoodles with a creamy cheesecake filling. Enjoy this sweet treat.
Ingredients
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- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cheesecake Filling: 8 ounces cream cheese, softened; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract
- Cinnamon Sugar Coating: 1/4 cup granulated sugar; 2 teaspoons ground cinnamon
Instructions
- Prepare the cheesecake filling: Beat cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla until smooth. Refrigerate.
- Make the snickerdoodle dough: Cream together butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs and 1 teaspoon vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Combine 1/4 cup sugar and cinnamon for the coating.
- Scoop a tablespoon of snickerdoodle dough and flatten it in your hand. Place a teaspoon of cheesecake filling in the center and wrap the dough around it, sealing the edges.
- Roll the stuffed dough ball in the cinnamon sugar mixture.
- Place on a baking sheet and bake at 375°F (190°C) for 8-10 minutes, or until lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the cheesecake filling before using.
- Do not overbake the cookies.
- Store in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg