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Churro Cheesecake Cookies: An Irresistibly Sweet Indulgence

Churro Cheesecake Cookies
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Irresistible cookies with a crispy churro-style exterior, filled with a luscious cream cheese center. The perfect mashup of two beloved desserts!

Ingredients

Scale
  • Cookie Dough:
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • Cinnamon Sugar Coating:
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/4 cup melted butter (for brushing)

Instructions

  1. Make filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Chill 30 mins.
  2. Make dough: Cream butter and sugars. Add eggs and vanilla. Mix in flour, baking powder, salt, and cinnamon until combined. Chill 1 hour.
  3. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  4. Assemble: Roll dough into 1.5-inch balls. Make indentation with thumb, add 1 tsp filling, then seal dough around it.
  5. Bake 12-14 mins until edges are golden. Cool 5 mins.
  6. Coat: Brush cookies with melted butter, then roll in cinnamon sugar.

Notes

  • For neat filling: Pipe cheesecake mixture with a bag
  • Gluten-free: Use 1:1 GF flour blend
  • Storage: Keep refrigerated up to 5 days
  • Freeze unbaked dough balls up to 3 months
  • Extra crunch: Add 1/4 cup crushed cornflakes to coating

Nutrition

Find it online: https://us.recipesfood.org/churro-cheesecake-cookies/

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