Description
Delight in these Churro Cheesecake Cookies, a perfect blend of cinnamon-sugar coated cookie dough filled with a smooth cheesecake center. These soft and flavorful cookies bring together the beloved churro spice with creamy cheesecake goodness, ideal for any dessert table or sweet snack craving.
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 prevent sticking and ensure even baking.
- Mix the Cookie Dough: In a large mixing bowl, beat together the softened butter, cream cheese, granulated sugar, brown sugar, and vanilla extract until the mixture becomes smooth and creamy.
- Add Eggs: Add eggs one at a time to the mixture, beating well after each addition to fully incorporate them into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing until fully combined to form the cookie dough.
- Prepare the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the filling is smooth and creamy.
- Assemble the Cookies: Scoop out about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a small dollop of cheesecake filling in the center of the dough.
- Seal the Filling: Carefully wrap the dough around the cheesecake filling, sealing the edges completely to form a ball and encase the filling inside.
- Coat & Place: Roll each dough ball in the cinnamon-sugar mixture to coat thoroughly, then place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the cookies are set.
- Cool & Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. Serve and enjoy the gooey cheesecake filling and crunchy cinnamon-sugar coating!
Notes
- Ensure the cream cheese and butter are softened to room temperature for easy mixing and a smooth dough.
- Do not overfill the cookies with cheesecake filling to prevent leakage during baking.
- You can adjust the cinnamon-sugar ratio according to your taste preference for a stronger or milder churro flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a festive look, drizzle melted chocolate or caramel over cooled cookies before serving.
