Cheesecake Filled Snickerdoodles

Get ready to try your new favorite treat! These Cheesecake Filled Snickerdoodles combine the creamy deliciousness of cheesecake with delightful warm and chewy snickerdoodle cookies. The best part? They are so easy to make! So next time you can't decide between cheesecake or snickerdoodles, don't worry, because you can have both all in one irresistible bite! Whether you're planning a cozy night in or looking to impress guests with a unique and decadent dessert, these Cheesecake Filled Snickerdoodles are sure to be a showstopper. Get ready to elevate your dessert game and treat yourself to a delightful combination that's bound to become a new favorite!

Ingredients

Cheesecake Filling

• 4 oz cream cheese 
• 1 egg yolk
• 1/2 tsp Amoretti® Vanilla Madagascar Bourbon Extract 2x
• 1 cup powdered sugar

Snickerdoodle Cookie

• 2 cups all purpose flour
• 1 tsp cream of tartar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 box instant vanilla pudding mix
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 2 tbsp. Amoretti® Natural Cinnamon Bun Artisan Flavor
• 1 tsp. Amoretti® Vanilla Madagascar Bourbon Extract 2x
• 1/2 cup granulated sugar for topping
• 1 tbsp. ground cinnamon for topping

Directions

Cheesecake Filling

1. In a bowl using a hand or stand mixer, cream together all cheesecake filling ingredientsuntil smooth and lump-free. Refridgerate mixture for at least 30 minutes while you make the cookie dough. 

Snickerdoodle Cookie

1. In a bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon and pudding mix then set aside.
2. Using a hand or stand mixer, cream together butter and sugarsuntil light and fluffy. Add the egg and vanilla then beat until well combined.
3. Add in your dry ingredients and beat on low to combine, scraping down the edges of the bowl occasionally to incorporate everything evenly. 
4. To assemble the cookies, scoop a tablespoon of snickerdoodle dough into your hand and flatten it into a disk about 1/4 of an inch thick.
5. Add a teaspoon of your chilled cheesecake filling mixture onto your snickerdoodle base and then add another disk of snickerdoodle dough on top and seal the edges by pressing around the edges.
6. Roll into a ball between your palms and then place on a lined baking sheet spacing cookies at least 2 inches apart, then chill cookies in the refidgerator for at least 2 hours before baking. 
7. Once cookies are ready for baking. combine sugar and ground cinnamon in a bowl and roll each cookie in the cinnamon sugar mixture to coat. 
8. Bake at 350 degrees F. for about 12-14 minutes.
9. Enjoy cookies warm and store the rest in an airtight container in the refridgerator for up to 5 days. Bring cookies to room temp. or warm in microwave, oven or toaster oven before eating. 
10. Enjoy!