Cheesecake Filled Snickerdoodles

• portions: 18 servings
• temps actif: 20 minutes
• temps total: 34 minutes

Ingrédients

1/2 cup unsalted butter (softened)

1/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 large egg (room temperature)

2 cups all-purpose flour

1 3.5 oz . package vanilla pudding mix (or butterscotch pudding for stronger flavor!)

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

4 oz cream cheese (softened)

2 Tablespoons unsalted butter (softened)

1 teaspoons vanilla extract

1 cup powdered sugar

1/4 cup granulated sugar

Instructions

!to make the filling:

In a medium mixing bowl, mix cream cheese, butter and vanilla. Add sifted powdered sugar and mix in well.

Scoop the filling with a teaspoon and place on a parchment paper lined sheet.

Chill in the fridge for at least 1 hour.

!to make the cookie dough:

Preheat oven to 350 degrees F.

Line a baking sheet with a silicon baking mat or parchment paper. Set aside.

In a large mixing bowl, cream butter with an electric mixer for 30 seconds.

Add both sugars and cream until light and fluffy, about 2 minutes.

Add egg and vanilla and mix on low just until incorporated.

In another mixing bowl, whisk together the dry ingredients (flour, pudding mix, baking soda, cream of tartar, salt and cinnamon).

Add the dry ingredients to the wet ingredients and stir until incorporated

!assembly:

Mix sugar and cinnamon in a small bowl.

Scoop the dough with a medium cookie scoop (1 and 1/2 tablespoon size). Flatten in your hands into a patty. Place a chilled teaspoons of the cheesecake filling in the center of the cookie patty. You can place another cookie dough patty on top and pinch the seams or gather the seams of the single patty and close the seam. Make sure the filling is well hidden inside.

Roll the cookie dough into a ball.

Roll each ball in sugar. Place on a cookie sheet.

Bake the cookies for 11 to 14 minutes.

Cool cookies on the baking sheet for 2 minutes, then gently transfer onto a cooling rack to cool completely.

Store in an air-tight container for up to 3 days. Because of the cheesecake filling, it's best to store the cookies in the fridge and bring to room temperature before serving.

Nutrition

• Calories: 242 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 5 g
• Cholestérol: 32 mg
• Sodium: 135 mg
• Glucides Totaux: 38 g
• Sucres Totaux: 26 g
• Protéines: 2 g