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.
Recipe Video
Julianne @ Beyond Frosting says
Wow! I would have never though to do a pudding mix with flavor creations to flavor a cookie! These sound AH mazing
Thanks Julianne! It kind of makes me want to remake these cookies in 75 different ways :)
Kelly @ Mostly Homemade Mom says
Lisa, I LOVE cake mix cookies – so easy and these look divine!
Thanks Kelly!!
Erin @ Making Memories says
Oh man, your cookies look wonderful!!!
Thank you Erin!
Megan @ Our Pinteresting Family says
These cookies look and sound like perfection to me. :)
Thanks Megan!! They could not be easier :)
elena says
These look AMAZING and I might actually make them because they seem so easy. My husbands going to be so happy.
Lindsay @ Life, Love and Sugar says
These sounds awesome! I love the cinnamon roll AND cheesecake flavor – genius!
Thanks Lindsay!!
joanne buckner says
is the sugar cookie mix….a box or pouch? size? or maybe it doesn’t matter?
It is the pouch, but I don’t know that it really matters. Even if the amounts are a little off (like a box that is an ounce or two more than a pouch) in this recipe, you are really just doctoring up cookies that would cook well on their own. So you should be good!
Lacey Dixon says
I am also unsure what size sugar cookie pouch to get, I feel like there is a bigger bag or a smaller one. ;/ Do you happen to have any idea on how big it might be? :) Thank you.
LKD6708@yahoo.com
It was 17 something ounce.
Kristen says
Do you remember what size pouch the cookie mix was? I know there is a couple different sizes; I’d hate to mess up this yummy recipe! :]
I used the 8.5 oz size, but really with this recipe, a few ounces either way shouldn’t make a huge difference. It’s yummmmmy! :)
Leslie says
I baked these tonight, and I have to say that they were AMAZING!! I will definitely be making them again soon! Thanks so much for the recipe!
That’s so great to hear, Leslie! I love hearing when recipes turned out well!!
Patricia C says
Hope this isn’t a silly question, but the pudding mix – I’ve never seen/heard of cheesecake flavor. Is it cook/no cook and what is the brand?
Not a silly question at all Patricia! It’s Jello brand, and I found it right in my grocery store with all the other flavors. I actually hadn’t heard of it either until I went looking for a fun flavor to make pudding cookies with! Good luck!
linda says
I have no idea what I did wrong but my cookies turned out flat and not right! This might be a silly question but along with the sugar cookie package ingredients, the pudding mix calls for 2 cups of milk; am I also adding this in?
I am so sorry it didn’t work out for you Linda! I assume that you did add the other ingredients for the cookie dough? Mine called for butter and an egg. And no, you don’t add the milk for the pudding.