If you love the crispy sweetness of churros and the creamy decadence of cheesecake, these Churro Cheesecake Cookies are the perfect dessert for you! These cookies combine soft, buttery cookie dough with a creamy cheesecake center and a sprinkle of cinnamon sugar for a delightful fusion of flavors. Perfect for parties, holidays, or just a sweet treat, this recipe is a guaranteed hit.
Ingredients:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
- Prepare the Cheesecake Filling: In a small bowl, combine the softened cream cheese, 2 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract. Mix until smooth and creamy. Spoon small dollops (about 1/2 teaspoon each) of the cheesecake mixture onto a parchment-lined plate or tray and freeze for 20–30 minutes. This makes it easier to handle during assembly.
- Make the Cookie Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add the egg and 1 teaspoon of vanilla extract to the butter mixture, mixing until fully combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen dollop of cheesecake filling in the center and wrap the dough around it, sealing the edges to enclose the filling. Roll the dough into a smooth ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
- Bake and Add Topping: Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.While the cookies are still slightly warm, combine the cinnamon and sugar for the topping in a small bowl. Roll each cookie gently in the cinnamon sugar mixture to coat.
- Serve: Let the cookies cool completely and serve them as a decadent dessert or snack. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion:
These Churro Cheesecake Cookies are the ultimate dessert mash-up! With their buttery cookie base, creamy cheesecake center, and a sweet cinnamon-sugar coating, they’re indulgent, flavorful, and utterly irresistible. Make a batch for your next gathering, and watch them disappear in no time!
Churro Cheesecake Cookies: A Sweet and Creamy Delight
Soft cookies filled with a cheesecake center, coated in cinnamon sugar for a churro-inspired twist. A perfect dessert for any occasion.
Ingredients
For the Cookies:
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz cream cheese softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a small bowl, combine the softened cream cheese, 2 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract. Mix until smooth and creamy. Spoon small dollops (about 1/2 teaspoon each) of the cheesecake mixture onto a parchment-lined plate or tray and freeze for 20–30 minutes. This makes it easier to handle during assembly.
- Make the Cookie Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add the egg and 1 teaspoon of vanilla extract to the butter mixture, mixing until fully combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen dollop of cheesecake filling in the center and wrap the dough around it, sealing the edges to enclose the filling. Roll the dough into a smooth ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
- Bake and Add Topping: Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. While the cookies are still slightly warm, combine the cinnamon and sugar for the topping in a small bowl. Roll each cookie gently in the cinnamon sugar mixture to coat.
- Serve: Let the cookies cool completely and serve them as a decadent dessert or snack. Store leftovers in an airtight container in the refrigerator for up to 3 days.