Churro Cheesecake Cookies
A delicious fusion of churros, cheesecake, and cookies! These churro cheesecake cookies are soft, cinnamon-sugar coated, and filled with creamy cheesecake for the ultimate sweet treat.
Equipment
- Mixing bowls Large & Medium
- Hand Mixer or Stand Mixer For creaming ingredients
- Baking sheet Lined with parchment paper
- Small Bowl For cinnamon sugar coating
- Cookie Scoop To shape uniform cookies
Ingredients
- For the Cookie Dough:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- For the Cheesecake Filling:
- 4 oz cream cheese softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the Cheesecake Filling:
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Cover and refrigerate for 30 minutes to firm up.
- Make the Cookie Dough:
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- In another bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Refrigerate the dough for 15 minutes.
- Shape and Fill the Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, mix cinnamon and sugar for coating.
- Scoop out 1 tablespoon of cookie dough, flatten it, and place 1/2 teaspoon of cheesecake filling in the center.
- Fold the dough over the filling, seal, and roll into a ball.
- Roll the dough ball in cinnamon sugar mixture.
- Repeat for all cookies, placing them 2 inches apart on the baking sheet.
- Bake the Cookies:
- Bake for 12-15 minutes or until golden brown.
- Allow to cool for 5 minutes before transferring to a wire rack.
- Serve and Enjoy:
- Enjoy warm or store in an airtight container for up to 5 days.
Notes
- For a gooier center, slightly underbake the cookies.
- Freeze leftovers in an airtight container for up to 3 months.
- Swap regular flour for gluten-free flour for a gluten-free version.