Cheesecake-Stuffed Snickerdoodles

As I worked to seal these big blobs of cheesecake filling between the cookie dough discs, I thought they would never survive baking. I was sure they would be a huge mess but I was so wrong. They baked perfectly round with a wonderful filling. I also thought the graham cracker crumbs was a great idea. I am going to try them in my regular snickerdoodle.

Recipe By:

Food Network.com

Yield:

12

Ingredients:

Cheesecake Filling
8 ounces cream cheese, softened
1 cup confectioners’ sugar
Generous pinch salt
1 teaspoon vanilla extract

Cookie Dough
1½ cups all-purpose flour
½ cup honey graham cracker crumbs
4 ounces softened butter
½ cup white sugar
¼ cup light brown sugar, packed
2 teaspoons vanilla extract
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
1 egg

Coating
¼ cup white sugar
¼ cup honey-graham cracker crumbs
4 teaspoons ground cinnamon

Directions:

1. To make the cheesecake filling, using the bowl of your stand mixer, add all of the ingredients and blend on low to combine. Scrape the bowl and beater and mix on medium speed until smooth, about 30 seconds. Portion the cream cheese mixture onto a parchment-lined plate in heaping tablespoon portions, making 12 scoops total. Freeze at least one hour. (I had to keep the balls in the freezer and take them out only one at a time as I stuffed the cookies. They really need to stay frozen.)

2. To make the cookies, using a medium bowl, whisk together the flour and graham cracker crumbs and set aside.

3. In the bowl of your stand mixer fitted with the paddle attachment combine the softened butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder and cinnamon. Mix on low to combine. Raise the mixer to medium speed and beat until smooth, 1-2 minutes. Scrape the bowl and beat the mixture for another few seconds.

4. Beat the egg into the sugar mixture, mixing on medium speed until combined, about 30 seconds.

5. Add the flour and graham mixture to the mixer bowl and mix on low until combined.

6. Portion the dough onto a parchment-lined sheet in heaping tablespoon portions, making 24 scoops total. Refrigerate at least 1 hour.

7. Make the graham cinnamon sugar by combining all ingredients in a small bowl.

8. Heat your oven to 350 degrees and line two half-sheet pans with parchment.

9. Take one cookie dough portion and flatten it in your hands into a 2-inch disk.

10. Place a frozen portion of cream cheese on top.

11. Top with another portion of cookie dough, pinching the edges of the dough together to encase the cream cheese. Roll the dough in your palms slightly, and then roll the dough in the cinnamon sugar to coat. Repeat with the remaining dough to make 12 filled cookie dough portions. Roll all portions of cookie dough in the cinnamon sugar and then place 6 dough balls on each half-sheet pan. Don’t flatten the dough balls. Bake until puffed and golden around the edges, turning the pans about halfway through baking, about 17-18 minutes. Cool and enjoy! (I usually enjoy cookies best right our of the oven but these really do need to cool before being eaten.)