Description
Churro Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet cinnamon-sugar crunch of traditional churros. These soft, pillowy cookies are filled with a luscious cheesecake center and rolled in cinnamon sugar for a perfect balance of flavors and textures. Ideal for dessert or an indulgent snack, they bake up golden and irresistibly delicious in under 30 minutes.
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 your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and do not stick.
- Mix the Cookie Dough: In a large bowl, beat together the softened butter, softened cream cheese, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate them into the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring until the dough is fully combined and has a consistent texture.
- Prepare the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, ready for stuffing into the cookies.
- Assemble the Cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand, then place a small dollop of the cheesecake filling in the center of the dough.
- Seal the Cookies: Carefully wrap the dough around the cheesecake filling, sealing the edges completely to form a ball and prevent the filling from leaking out during baking.
- Coat & Place: Roll each dough ball in the cinnamon-sugar mixture until fully coated, then place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until they turn a light golden brown color around the edges.
- Cool & Serve: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before enjoying.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easy mixing and a smooth dough.
- Chilling the dough briefly before assembling can help make it easier to handle, though it’s not required.
- Be gentle when wrapping the cheesecake filling to avoid breaking the dough and leaking filling during baking.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a festive twist, add a drizzle of caramel or chocolate over cooled cookies before serving.
