Description
These Cheesecake Stuffed Churro Cookies combine the delightful cinnamon sugar flavor of churros with a creamy cheesecake filling inside soft, buttery cookies. Perfectly baked to golden perfection, they offer a tender crumb with a surprise cheesy center, ideal for snacking or dessert.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually incorporate these dry ingredients into the wet mixture, stirring until a soft dough forms. Chill the dough in the refrigerator for 30 minutes to firm up.
- Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill the filling for 15 minutes to help it set for stuffing.
- Assemble the Cookies: Scoop about 1 1/2 tablespoons of the chilled cookie dough and flatten it in your hand. Place 1 teaspoon of the cheesecake filling in the center, then carefully wrap the dough around the filling, sealing it completely to encase the cheesecake.
- Coat Cookies with Cinnamon Sugar: Mix the granulated sugar and cinnamon in a small bowl. Roll each stuffed cookie ball in this cinnamon sugar mixture to give them the classic churro coating.
- Bake the Cookies: Arrange the coated cookies on the prepared baking sheet, spacing them approximately 2 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and the tops appear slightly puffed and golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for the best texture and flavor.
Notes
- Chill the dough properly to prevent the cheesecake filling from leaking during baking.
- Ensure the cream cheese is softened for easy mixing and smooth filling.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a stronger cinnamon flavor, increase cinnamon in both the dough and coating by 1/2 teaspoon each.
- Optionally, dust with powdered sugar before serving for an extra touch of sweetness and presentation.
