Cinnamon Roll Cheesecake Cookies that taste like they came from a bakery, but they have only a few ingredients and come together super easily!
Sometimes you need a simple cookie that comes together quickly. For those times, this Cinnamon Roll Cheesecake Cookie is the perfect solution. These are a very quick recipe that have been popular on Simple Joy for over a decade!
How to Make Cinnamon Roll Cheesecake Cookies
This is a brief overview of this simple recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Combine ingredients. In a bowl combine the sugar cookie mix, egg, butter, brown sugar, cinnamon, pudding mix, and finally the chocolate chips.
- Roll into cookies. Using a cookie scoop, roll the cookies into balls and place about 2 inches apart on a baking sheet.
- Bake and enjoy!
What Sugar Cookie Mix to Use
I love making this recipe with Betty Crocker’s 17.5 ounce sugar cookie mix. It makes for just a really quick and easy dessert.
If you are unable to find it, or you would rather not use a pre-made mix, you can make the dough with my Sugar Cookie Recipe. Make the recipe as it is written, but before rolling into cookies mix in the brown sugar, cinnamon, pudding mix, and chocolate chips.
Best Sugar Cookie Recipe
Adding Pudding Mix
Adding pudding mix to cookies is a really fun way to add extra flavor and moisture. Here I loved the idea of adding a cheesecake flavor to a cinnamon roll like cookie. But realistically, if you can’t find cheesecake flavored pudding mix, any pudding mix flavor will work great. I would highly recommend vanilla. Be sure to grab instant pudding mix and not cook and serve.
Storing and Freezing
Store these cookies in an airtight container for up to one week. These freeze great. Freeze them in a single layer before transferring them to an air tight container and returning them to the freezer. Freeze the cookies for up to three months.
Other Easy Desserts
If you are looking for more short-cut desserts, try some of these:
If you make these cookies or any of my other recipes, leave me a comment letting me know what you think!
Cinnamon Roll Cheesecake Cookies
Ingredients
- 17.5 ounces Betty Crocker Sugar Cookie Mix
- 8 tablespoons butter softened (not melted)
- 1 egg
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 3.4 ounces Jello Cheesecake Instant Pudding Mix just the dry mix
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Set aside.
- Combine the sugar cookie mix with the butter and egg.17.5 ounces Betty Crocker Sugar Cookie Mix, 8 tablespoons butter, 1 egg
- Mix in the brown sugar, cinnamon, pudding mix, and chocolate chips.1 tablespoon brown sugar, 1 teaspoon cinnamon, 3.4 ounces Jello Cheesecake Instant Pudding Mix, 1 cup white chocolate chips
- Roll the cookies into balls and place on the prepared baking sheet about two inches apart. Bake for 12 to 14 minutes or until the cookies just begin to turn golden brown around the edges.
Jan says
I’ve tried making these several times. They don’t spread and they are so hard you could break a tooth if you’re not careful. I use the size and brand of cookie mix shown in the video and the 1 stick of butter and 1 egg called for on the package. I only bake them for 9 or 10 minutes. What am I doing wrong? The flavor is wonderful, that’s why I keep trying. Please help!
Oh Jan, I’m so sorry! That is so frustrating. Honestly, I’m super perplexed by this because this is quite literally the easiest baking recipe on my blog. The only thing I can think of is making sure that your oven temperature is not off (though I would guess it isn’t because other things would be burning). Are you baking at high altitude?
Jan says
Sometimes I think my oven temperature is a little low, but never high. And no, not high altitude.
Christine @ myblissfulmess says
This is my kind of recipe! I’m more of a cook than a baker, so when I bake, I like it to be quick and simple. I also find it fun to take a convenience product and make it into something else. These looks perfect! Can’t wait to serve them up to my kids. Yea… to my kids… yea that’s who I’m making them for .
Alicia says
What is the yield on this recipe?
2 dozen
Natasha says
How much butter do I use
This recipe was made using a cookie mix, so you would need to go off of what is on the package as far as how much butter to use. Or! You can use this sugar cookie recipe in place of that.
Morgan says
It was a very simple and quick recipe, however, they are so dry. I followed to directions and can’t seem to get them cookie dough consistency. The taste is good but they just don’t look like the picture.
Melissa says
I added an extra egg so it wasn’t dry and you could stir it. The sugar cookie mix only calls for one egg. Cooked for 15-17 mins.
Hannah says
I have been using this recipe for years and love it, these cookies even won my families cookie cook off, but if you don’t eat them right away they definitely are hard. This year I was determined to figure out how to make them softer. Adding 1 egg made them soft and chewy (just the way my husband likes his cookies). So excited to keep the delicious flavor and not lose a tooth.