Description
Cheesecake Stuffed Churro Cookies combine the beloved flavors of churros and creamy cheesecake in a delightful cookie form. These soft cookies are filled with a sweet, smooth cream cheese center and coated in a cinnamon-sugar blend to give a perfect balance of textures and flavors. Ideal for dessert lovers looking for a fun twist on classic churros.
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 sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps create a soft cookie texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until fully incorporated, which adds moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and seasoning.
- Form Dough: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Once combined, chill the dough for 30 minutes to firm it up, making it easier to shape.
- Prepare Cheesecake Filling: Beat the softened cream cheese with powdered sugar and vanilla extract in a small bowl until smooth and creamy. Chill this mixture for 15 minutes to help it set.
- Shape Cookies with Filling: Scoop about 1 1/2 tablespoons of cookie dough and flatten it in your hand. Place 1 teaspoon of the cheesecake filling in the center, then carefully wrap the dough around it, sealing completely to encase the filling.
- Coat Cookies: In a small bowl, mix granulated sugar and ground cinnamon. Roll each cookie ball thoroughly in this cinnamon-sugar mixture to coat the outside.
- Bake Cookies: Arrange the coated cookie balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake for 12-15 minutes until the edges are set and tops are slightly puffed.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature to enjoy the melty cheesecake center and cinnamon sugar crust.
Notes
- Make sure the cream cheese and butter are softened for easy mixing and smooth texture.
- Do not over-bake the cookies to keep them soft and gooey inside.
- Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
- For a stronger cinnamon flavor, you can increase the cinnamon in the coating mixture slightly.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.