Description
Churro Cheesecake Cookies combine the best of both worlds—crispy cinnamon sugar-coated cookie exterior with a creamy, luscious cheesecake center. These indulgent treats are perfect for dessert lovers looking for a unique twist on traditional cookies, featuring warm cinnamon flavors and a smooth cream cheese filling baked to perfection.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Cheesecake Filling
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon (divided into 1/2 tbsp for filling and 1/2 tbsp for coating)
Instructions
- Prepare the cheesecake filling: Beat the softened cream cheese with 1/4 cup granulated sugar and 1/2 tablespoon ground cinnamon until smooth and creamy. Set this filling aside.
- Cream the dough: In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter and sugar mixture, stirring gently until combined but not overmixed.
- Assemble cookies: Take a tablespoon of dough and flatten it in your palm. Place about a teaspoon of the cheesecake filling in the center, then carefully wrap the dough around the filling, sealing it well. Roll the ball seam-side down and gently flatten slightly to form a cookie shape.
- Coat cookies: Mix the remaining 1/2 tablespoon ground cinnamon with 2 tablespoons granulated sugar in a shallow dish. Roll each cookie ball in the cinnamon-sugar mixture until evenly coated.
- Bake: Arrange the cookies on a parchment-lined baking sheet about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges turn golden brown and the centers appear set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.
Notes
- For best results, use room temperature butter and cream cheese for smooth mixing.
- Seal the dough tightly around the filling to prevent leaking during baking.
- The cinnamon-sugar coating can be adjusted to taste for more or less cinnamon.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This recipe yields approximately 24 cookies depending on size.
