CHEESECAKE STUFFED CHURRO COOKIES
These cheesecake stuffed churro cookies combine the best of both worlds—crispy, cinnamon-sugar coated cookies with a creamy, tangy cheesecake filling. They’re a decadent treat perfect for special occasions or a sweet snack.
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Churro Coating:
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Cheesecake Filling:
- In a bowl, mix together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Prepare the Cookie Dough:
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. In another bowl, cream the butter and sugar together until light and fluffy. Add the egg and vanilla, mixing well. Gradually add the dry ingredients and mix until combined.
Stuff the Cookies:
- Scoop a tablespoon of dough and flatten it into a disc. Place a teaspoon of cheesecake filling in the center and top with another tablespoon of dough. Seal the edges and roll into a ball. Repeat with remaining dough and filling.
Coat the Cookies:
- In a small bowl, combine granulated sugar and cinnamon. Roll each stuffed dough ball in the cinnamon-sugar mixture until evenly coated.
Bake:
- Place the cookies on the prepared baking sheet and bake for 12–15 minutes or until golden brown around the edges. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Make Ahead:
Prepare the cheesecake filling ahead of time and refrigerate for up to 2 days. Assemble and bake the cookies just before serving. Variations:
For a chocolate twist, add a tablespoon of cocoa powder to the cookie dough. You can also add a drizzle of chocolate ganache on top for extra indulgence. Serving Suggestions:
Serve these cookies with a scoop of vanilla ice cream or a hot cup of coffee for a perfect dessert pairing. Storage Tips:
Store in an airtight container at room temperature for up to 3 days. Refrigerate if you have leftovers with the cheesecake filling.
Prepare the cheesecake filling ahead of time and refrigerate for up to 2 days. Assemble and bake the cookies just before serving. Variations:
For a chocolate twist, add a tablespoon of cocoa powder to the cookie dough. You can also add a drizzle of chocolate ganache on top for extra indulgence. Serving Suggestions:
Serve these cookies with a scoop of vanilla ice cream or a hot cup of coffee for a perfect dessert pairing. Storage Tips:
Store in an airtight container at room temperature for up to 3 days. Refrigerate if you have leftovers with the cheesecake filling.