Description
Churro Cheesecake Cookies combine the warm, cinnamon-sugar flavor of churros with a rich, creamy cheesecake filling. These stuffed cookies are soft, chewy, and irresistibly indulgent—perfect for holidays, parties, or anytime you want a bakery-style treat at home.
Ingredients
- For the Cheesecake Filling:
- Cream cheese
- Granulated sugar
- Vanilla extract
- For the Cookie Dough:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- For the Cinnamon Sugar Coating:
- Granulated sugar
- Ground cinnamon
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Make Filling: Mix cream cheese, a bit of sugar, and vanilla until smooth. Chill to firm up.
- Make Dough: Cream butter, brown sugar, and remaining granulated sugar until light. Add eggs and vanilla.
- Add Dry Ingredients: Combine flour, baking soda, salt, and cinnamon. Gradually add to wet mixture.
- Assemble Cookies: Flatten a scoop of dough, add a dollop of cheesecake filling, and top with more dough. Seal edges tightly.
- Coat & Bake: Roll in cinnamon sugar, place on baking sheet, and bake 10–12 minutes until edges are golden.
- Cool: Let cookies cool slightly on the sheet before transferring to a wire rack.
Notes
- Chill the cheesecake filling to make assembly easier.
- Use a cookie scoop for even-sized cookies and consistent baking.
- Flavored cream cheese (like pumpkin or strawberry) adds seasonal variety.
- Drizzle with melted chocolate or caramel for an extra treat.
- Store in the fridge and reheat in the microwave for fresh-out-of-the-oven warmth.
