Description
Churro Cheesecake Cookies combine the warm, cinnamon-sugar flavors of classic churros with a creamy cheesecake filling, all wrapped in a soft, buttery cookie dough. These delightful treats are perfect for sharing or enjoying as a decadent dessert with a drizzle of caramel sauce for an extra touch of sweetness.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Coating and Topping
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 1 cup caramel sauce (for drizzling)
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined, forming the cookie dough.
- Make the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer this mixture to a piping bag for easy filling.
- Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and flatten each into a circle. Pipe a small amount of cheesecake filling around the edges of each circle, then fold the dough over the filling to seal it inside. Use a small cookie cutter to cut out the center, creating a donut-shaped cookie with the cheesecake filling enclosed.
- Coat with Cinnamon Sugar: In a shallow dish, mix the granulated sugar and ground cinnamon. Roll each prepared cookie in the cinnamon-sugar mixture until evenly coated for that signature churro flavor.
- Bake the Cookies: Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the cookies turn lightly golden around the edges.
- Finish and Serve: Once baked, allow the cookies to cool slightly. Drizzle them with caramel sauce before serving to add a luscious finish that complements the churro and cheesecake flavors.
Notes
- Ensure the cream cheese and butter are softened for easier mixing and better texture.
- Seal the dough edges well to prevent the cheesecake filling from leaking during baking.
- Use parchment paper on the baking sheet to prevent sticking and for easy cleanup.
- For a fun variation, try using different fillings like chocolate or fruit preserves.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
