Description
Churro Cheesecake Cookies combine the rich creaminess of cheesecake with the warm cinnamon-sugar flavor of classic churros, all encased in a soft, buttery cookie. Perfectly stuffed and coated with a cinnamon-sugar mix, these cookies offer a delightful contrast of textures and flavors that make an irresistible dessert for any occasion.
Ingredients
Cheesecake Filling
- 8 ounces cream cheese, softened (brick style)
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Cookie Dough
- 2 ½ cups all-purpose flour, spooned and leveled (375g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 12 tablespoons unsalted butter, softened
- 1 ¼ cups granulated sugar (250g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Make the Filling: Line a small baking sheet or plate with parchment paper. In a medium bowl, beat the cream cheese, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and well combined.
- Freeze the Filling: Using a spoon or a scoop (about 1 tablespoon each), portion out 12 equal amounts of the cheesecake mixture onto the parchment paper. Freeze for at least 1 to 2 hours, or until completely solid.
- Prepare the Dry Ingredients: Whisk together the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. Set aside.
- Cream Butter and Sugar: Use a stand mixer or hand mixer on medium speed to cream the softened butter and 1 ¼ cups sugar until light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time and then add the 1 teaspoon vanilla extract, mixing well. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients gradually, mixing on low speed until just combined. Avoid overmixing to keep the dough thick and tender.
- Form Dough Balls: Divide the cookie dough into 12 equal portions and roll each into a ball.
- Stuff with Cheesecake: Use your thumb and fingers to make a well in the center of each dough ball, creating a cavity. Place one frozen cheesecake ball into the indentation of each dough ball, then gently bring the dough edges up and around the filling, pinching and rolling to seal completely.
- Prepare Cinnamon-Sugar Coating: In a shallow bowl, mix together ¼ cup granulated sugar and 1 teaspoon cinnamon.
- Coat the Cookies: Roll each stuffed dough ball in the cinnamon-sugar mixture until evenly coated and generously covered.
- Chill the Assembled Cookies: Place the coated cookies on a parchment-lined baking sheet or plate, cover loosely with plastic wrap, and refrigerate for at least 1 hour to firm up.
- Preheat Oven: Heat your oven to 375°F (190°C).
- Bake: Arrange chilled cookies on parchment-lined baking sheets, leaving 2 to 3 inches between each. Bake for 14 to 17 minutes, or until the cookie edges are set and golden brown.
- Cool: Remove from oven and allow cookies to cool on the baking sheet for 15 to 20 minutes. Transfer to a wire rack to cool completely. The cheesecake filling will firm as the cookies cool.
Notes
- Make sure cream cheese is softened to room temperature for smooth filling.
- Freezing the cheesecake filling balls before stuffing is crucial to prevent leakage during baking.
- Do not overmix the cookie dough once dry ingredients are added to maintain a tender texture.
- Chilling the assembled cookies before baking helps them keep their shape and prevents spreading.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep the filling fresh.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
