Cinnamon cheesecake scoop-able cookies Ingredients 2 1/4 (285g) cups all purpose flour 1/4 tsp baking soda 1/2 tsp baking powder 1 tbsp corn starch 1 cup (200g) dark brown sugar 3 tbsp (37g) granulated sugar 1 egg + 1 egg yolk, cold 1 cup (225g) unsalted butter, cold 1 tbsp vanilla bean paste Pinch of salt 2 tsp cinnamon Cream cheese filling 100 g good-quality white chocolate, finely chopped 80 g heavy cream 50 g full-fat cream cheese, softened 1 tsp vanilla extract 1–2 tsp lemon juice Tiny pinch of salt Cinnamon sugar coating 2 tbsp granulated sugar 2 tsp cinnamon Method: Heat the heavy cream until steaming, then pour over the white chocolate. Let sit for 1 minute and stir until smooth. Whisk in the cream cheese until combined, then add vanilla, lemon juice and salt. Chill until firm enough to portion. Whisk flour, baking soda, baking powder, cornstarch, cinnamon and salt in a bowl. In another bowl, mix the cold cubed butter with both sugars until combined. Add the egg, egg yolk and vanilla bean paste. Mix, then gradually add the dry ingredients until a thick dough forms. Divide the dough into large portions. Flatten each portion, add a spoonful of chilled filling to the center and seal completely. Shape into thick cookies. Arrange the stuffed dough balls snugly in a greased, oven-safe tin in a single layer. Leave a little room for spreading, but keep them close enough that they bake together into one scoopable dessert. Refrigerate the assembled tin for 20–30 minutes while preheating the oven to 350°F (175°C). Bake for approximately 25–35 minutes, depending on the size and depth of your tin, until the edges are golden and the top is set while the center remains soft. Let rest for 10–15 minutes, then scoop into the warm, gooey cinnamon cheesecake cookies and serve! 🤍🍪 . #cookies #scoopable #cinnamonroll #Recipe — @iramsfoodstory sur TikTok