clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesecake-Stuffed Snickerdoodles

  • Author: Joy the Baker
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 42 minutes
  • Yield: 12 to 18 cookies 1x
  • Category: cookies


A classic chewy snickerdoodle cookie with a cheesecake center!



For the Cheesecake Filling:

  • 4 ounces cream cheese, at room temperature
  • 1 large egg yolk
  • Splash of vanilla extract
  • 1 cup (130 grams) powdered sugar, sifted if clumpy

For the Cookie Dough:

  • 1/2 cup (1 stick, 113 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) lightly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 (3.5 ounce) box instant butterscotch or vanilla pudding

For the Topping:

  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon ground cinnamon


  1. In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with electric hand beaters, cream together the cheesecake filling ingredients until smooth and thick. Spoon into teaspoon size balls onto a parchment lined baking sheet and refrigerate while you make the cookie dough. OR refrigerate the entire bowl of filling until chilled through, about 30 minutes.
  2. To make the cookie dough, use the same stand mixer and paddle attachment or a large bowl with electric hand beaters. Cream together butter and sugars until pale and fluffy, 3 to 5 minutes. Add the egg and beat for an additional minute. Beat in the vanilla extract.
  3. In a small bow whisk together all of the dry ingredients: flour, cream of tarter, baking soda, salt, cinnamon, and pudding.
  4. Add the dry ingredients all at once to the butter and sugar mixture. Beat on low to combine. Use a rubber spatula to finish incorporating the ingredients.
  5. To assemble the cookies, scoop a heaping tablespoon of cookie dough into your palm. Flatten into a 1/4-inch thick, about 2-inch disk. Add a teaspoon portion of chilled cream cheese mixture. Add another disk of cookie dough and press around the edges to seal. Roll into a ball between your palms.
  6. Place on a small rimmed baking sheet (you can place them right next to one another just to chill). Once all of the dough balls are formed, refrigerate for at least an hour before baking. Cookies can also be refrigerated overnight.
  7. When ready to bake, in a small bowl combine the sugar and cinnamon. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
  8. Place cookies 2 inches apart on a parchment lined baking sheet. Bake for 12-14 minutes until just golden around the edges. Cool cookies on the baking sheet for 10 minutes before placing on a wire rack to cool further.
  9. Enjoy cookies warm and store the rest in an airtight container in the refrigerator for up to 5 days. Bring cookies to room temperature or toast in a warm oven before enjoying.