Churro Cheesecake Cookies
These churro cheesecake cookies combine a soft, cinnamon-sugar cookie with a sweet, creamy cheesecake filling in the center. Perfectly indulgent, cozy, and easy to make, this crowd-pleaser is a delightful fusion of two dessert favorites in one irresistible bite.
Equipment
- Mixing bowls (2-3)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
- Shallow bowl (for cinnamon sugar)
Ingredients
Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
Cookie Dough:
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Make cheesecake filling: Beat cream cheese, ¼ cup sugar, and ½ tsp vanilla until smooth. Scoop into small balls and refrigerate to firm (10-15 minutes).
- Mix dough: In a large bowl, cream butter and both sugars until fluffy. Add eggs and vanilla. In a separate bowl, mix dry ingredients: flour, cinnamon, baking soda, salt. Gradually combine with wet ingredients.
- Shape cookies: Flatten 2 tbsp of dough in your palm, place a cheesecake ball in the center, top with another flattened dough disc, and seal edges tightly. Roll into a ball.
- Coat: Mix cinnamon and sugar in a shallow bowl. Roll each cookie ball in the mixture.
- Bake: Place on parchment-lined baking sheet and bake at 350°F (175°C) for 12-14 minutes.
- Cool: Let cookies rest on tray 5 minutes, then transfer to wire rack.
- Optional: Roll again in cinnamon sugar while warm for extra coating.
Notes
Nutritional Info (Estimate Per Cookie)
- Calories: 285
- Fat: 16g
- Carbs: 32g
- Sugar: 18g
- Protein: 4g
