Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ cup apple cider, reduced to syrup
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
Cinnamon sugar for rolling
Instructions
1. Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small dollops onto parchment paper and freeze 30 minutes.
2. Cream butter and sugars until fluffy. Add eggs and vanilla. Mix in flour, baking soda, salt, cinnamon, and reduced apple cider.
3. Scoop cookie dough balls, flatten, and wrap around a frozen cheesecake dollop. Roll in cinnamon sugar.
4. Bake at 350°F for 12–14 minutes, until golden on edges. Cool slightly before serving.
Notes
Make ahead: Freeze unbaked cookie dough balls up to 2 months. Bake straight from frozen.
Add toppings: Try caramel drizzle or crushed graham crackers.
Flavor twist: Swap cider for spiced chai or add nutmeg for warmth.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg