Description
These Churro Cheesecake Cookies combine the classic cinnamon-sugar churro flavor with a creamy cheesecake filling wrapped inside a soft, buttery cookie. Rolled in cinnamon sugar and optionally drizzled with caramel sauce, these bite-sized treats deliver a perfect balance of textures and flavors — a delightful dessert for any occasion.
Ingredients
Scale
Cookie 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
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Coating and Topping
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 1 cup caramel sauce (for drizzling, optional)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined, being careful not to overmix.
- Prepare the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer the cheesecake filling to a piping bag for easier application.
- Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls, then flatten each ball into a circle. Pipe a small amount of cheesecake filling around the edges of each circle, then carefully fold the dough over the filling and seal the edges. Use a small cookie cutter to cut out the center of each cookie to create a donut shape.
- Coat the Cookies: In a shallow dish, mix the granulated sugar and ground cinnamon. Roll each folded and shaped cookie in the cinnamon sugar mixture until evenly coated on all sides.
- Bake the Cookies: Place the coated cookies on the prepared baking sheet with about 2 inches of space between each. Bake in the preheated oven for 12-15 minutes or until they turn lightly golden around the edges.
- Optional Topping: Once the cookies have cooled slightly, drizzle caramel sauce over them for an extra layer of sweetness and a beautiful finish. Serve warm or at room temperature.
Notes
- Be careful not to overfill the cookies with the cheesecake filling to prevent leakage during baking.
- If you don’t have a small cookie cutter for the center hole, carefully use a knife or the rim of a small bottle cap.
- For firmer filling, chill the cheesecake mixture before piping.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat gently in the oven or microwave before serving for a soft, fresh-baked feel.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
