Description
These Churro Cheesecake Cookies combine the cinnamon-sugar delight of classic churros with a creamy cheesecake filling wrapped inside soft, buttery cookie dough. Featuring a golden crust rolled in cinnamon sugar, they offer a perfect balance of sweet, tangy, and spicy flavors in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup cinnamon-sugar (for rolling)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the Cookie Dough: In a large bowl, beat together the softened butter, cream cheese, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time into the wet mixture, beating well after each addition to achieve a smooth consistency.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Mix Dough: Gradually add the dry ingredients into the wet mixture, mixing until fully combined to form a soft dough.
- Prepare Cheesecake Filling: In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until creamy and smooth.
- Assemble the Cookies: Scoop out 1 tablespoon of cookie dough and flatten it slightly in your palm. Place a small dollop of cheesecake filling in the center.
- Seal the Dough: Carefully wrap the dough around the cheesecake filling, sealing the edges to form a smooth dough ball without any filling exposed.
- Coat with Cinnamon Sugar: Roll each dough ball in the cinnamon-sugar mixture until fully coated, placing them onto the prepared baking sheets spaced about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until golden brown around the edges.
- Cool & Enjoy: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring the cheesecake filling sets perfectly.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing.
- Do not over-bake; cookies should be slightly soft when removed from the oven.
- Allow cookies to cool fully to prevent the cheesecake filling from oozing out when bitten.
- For a stronger churro flavor, you can increase the ground cinnamon slightly in the dough.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
