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Soft
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Creamy Cheesecake Center
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Buttery
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Cheesecake-Stuffed Snickerdoodle Cookies
You know those desserts that make your whole kitchen smell like a warm hug? These are that cookie. I wanted something soft, cinnamon-sweet, and cozy — but with a twist. So, I took everything I love about classic snickerdoodles and tucked a creamy cheesecake filling right inside.
The result? Gooey, golden perfection with a surprise cheesecake heart that stays soft even after baking. They’re the kind of cookie you eat warm from the tray, then sneak back for another. And honestly… that extra splash of vanilla takes them from delicious to Samsational. 
Prep
45 minutes
Chill
30 minutes
Bake
11 minutes
Servings
12 cookies
Ingredients
Cheesecake Filling
25 g (2 tbsp) granulated sugar
Snickerdoodle Dough
150 g (¾ cup) brown sugar, packed
100 g (½ cup) granulated sugar
1 large egg + 1 egg yolk
1 tsp vanilla bean paste + ½ tsp vanilla extract
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 tsp cornstarch
315 g (2 ½ cups) all-purpose flour
Cinnamon Sugar Coating
½ cup (114 g) unsalted butter – softened
1 Tbsp vanilla extract
3 cups (360 g) powdered sugar
4–5 Tbsp (60–75 ml) heavy cream
Directions
1
Make the Cheesecake Filling
In a small bowl, beat 113 g cream cheese, 25 g sugar, and ½ tsp vanilla until smooth and creamy.
Scoop 1 teaspoon-sized portions onto parchment and freeze for 30–45 minutes until firm but not frozen solid.
2
Make the Snickerdoodle Dough
In a large bowl, cream together 170 g butter, 150 g brown sugar, and 100 g sugar for about 2–3 minutes, until light and fluffy.
Add 1 egg, 1 egg yolk, 1 tsp vanilla paste, and ½ tsp vanilla extract. Mix until combined and creamy.
Stir in ¾ tsp baking soda, ½ tsp baking powder, ¼ tsp salt, and 1 tsp cornstarch.
Add 315 g flour in two additions, mixing gently until a soft, plush dough forms.
Chill the dough for 30 minutes to make stuffing easier and prevent spreading.
3
Make the Cinnamon Sugar Coating
In a small bowl, mix together 50 g (¼ cup) granulated sugar and 2 tsp ground cinnamon.
4
Assemble
Scoop about 2 tbsp (40 g) dough, flatten it into a circle, and place a frozen cheesecake ball in the center.
Wrap the dough around the filling, seal the edges, and roll in cinnamon-sugar
5
Preheat oven to 350°F (175°C).
Place cookies 2 inches apart on the sheet. Gently flatten the tops just a bit.
Bake for 11–13 minutes, until edges are set and tops look slightly underbaked.
Bake
They’ll look soft — that’s exactly what you want! The centers finish setting as they cool.
Samsational Notes
Storage: Keep cookies in an airtight container at room temp for up to 2 days, or in the fridge for 3–5. Warm for 10–15 seconds before eating for that gooey cheesecake magic.
Freeze for later: Wrap baked cookies individually and freeze for up to 2 months. Reheat from frozen in the microwave for 20–25 seconds — they taste freshly baked!
For the vanilla lovers: I added just a bit extra vanilla paste because I can’t help myself. It makes the flavor so rich and cozy — totally worth it.
Samsational tip: Sprinkle a little extra cinnamon sugar on top right after baking for that bakery sparkle.
Optional drizzle: Mix 50 g (½ cup) powdered sugar, ½ tbsp milk, and ¼ tsp vanilla paste for a sweet, glossy glaze once they’re cool.
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