Ingredients:
For the Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the Cinnamon Swirl
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the cheesecake filling: In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Scoop into small teaspoon-sized portions onto a lined tray and freeze for 20–30 minutes until firm.
- Prepare the cookie dough: In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla, mixing until combined.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- In a small bowl, stir together melted butter, brown sugar, and cinnamon for the swirl.
- Scoop about 2 tablespoons of cookie dough and flatten slightly. Place a frozen cheesecake portion in the center and wrap the dough around it, sealing completely.
- Drizzle or lightly swirl a small amount of cinnamon mixture into the top of each cookie and gently marble with a toothpick.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 12–14 minutes or until edges are lightly golden. Centers may look slightly soft.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Prep and Bake Time
- Prep Time: 25 minutes
- Chill Time: 20–30 minutes
- Bake Time: 12–14 minutes
- Yield: About 18 cookies
Storage
Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. Let come to room temperature before serving for best texture.