Description
These Churro Cheesecake Cookies combine the best of both worlds: the crisp, cinnamon-sugar coating of a churro and the rich, creamy center of a cheesecake. Each bite is filled with warm, spiced flavor and a luscious cream cheese filling, making these cookies an irresistible treat for any occasion!
Ingredients
Scale
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
For the Cheesecake Filling:
- 4 oz (113g) cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
Prepare the Cheesecake Filling:
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop out ½ teaspoon portions, place them on a parchment-lined plate, and freeze for at least 30 minutes.
Make the Cookie Dough:
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add the egg and vanilla extract and mix until well 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.
Assemble the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 ½ tablespoons of dough and flatten it into a disc.
- Place a frozen cheesecake filling portion in the center and wrap the dough around it, sealing the edges.
- Roll each stuffed cookie in the cinnamon-sugar mixture and place on the baking sheet.
Bake & Serve:
- Bake for 12-14 minutes or until the edges are golden brown.
- Let the cookies cool for 5 minutes on the pan before transferring to a wire rack.
- Serve warm and enjoy the gooey cheesecake center!
Notes
- Storage: Keep cookies in an airtight container in the fridge for up to 5 days.
- Reheating: Microwave for 10-15 seconds to restore the gooey center.
- Make-Ahead: Freeze unbaked stuffed cookies for up to 2 months and bake from frozen, adding 2-3 extra minutes.
- Variations: Add a drizzle of caramel or chocolate sauce for extra indulgence!
- Prep Time: 15 minutes (+ 30 minutes freezing time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American