Description
These Churro Cheesecake Cookies are the perfect blend of crispy churro flavor and creamy cheesecake filling. A decadent treat to satisfy any sweet craving! With a cinnamon-sugar coating and a creamy cheesecake center, they make an irresistible dessert for any occasion.
Ingredients
Scale
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Optional:
- 1 cup caramel sauce (for drizzling)
Instructions
-
Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Cover and chill the dough for 30 minutes. -
Make the Cheesecake Filling:
In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside. -
Shape and Fill the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of the dough and flatten it in your palm.
Add a small spoonful of the cheesecake filling to the center.
Carefully fold the dough around the filling, sealing it completely, and roll into a ball. -
Coat the Cookies:
Mix the granulated sugar and ground cinnamon in a shallow bowl.
Roll each dough ball in the cinnamon sugar mixture until fully coated. -
Bake the Cookies:
Place the coated dough balls onto the prepared baking sheet, spacing them a few inches apart.
Bake for 12–15 minutes or until the cookies are lightly golden.
Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. -
Serve:
Optionally, drizzle caramel sauce over the cooled cookies for extra indulgence.
Enjoy with coffee, milk, or on their own!
Notes
- Ensure the dough is chilled to prevent the cookies from spreading too much during baking.
- The caramel drizzle is optional, but it adds an extra layer of sweetness and decadence.
- These cookies are best served fresh, but you can store them in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg