Churro Cheesecake Cookies are a delightful fusion of two beloved treats: the warm, cinnamon-sugar-coated churro and a rich, creamy cheesecake filling. These cookies have a soft, chewy texture with a slightly crisp exterior from the cinnamon-sugar coating. Each bite delivers a comforting burst of cinnamon flavor, followed by the smooth, tangy sweetness of the cheesecake center, making them utterly irresistible.
- Ingredients:
- For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- For rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- For the cookie dough:
Directions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Make the cheesecake filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Make the cookie dough: In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Assemble the cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly with your hands. Place about 1 teaspoon of the cheesecake filling in the center, then top with another tablespoon of cookie dough. Gently pinch the edges together to seal the filling inside.
- Roll the cookies: Roll each filled cookie dough ball in a mixture of cinnamon and sugar, coating it evenly.
- Place the cookies on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Kcal: 210 kcal per cookie
Servings: 24 cookies
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