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Cheesecake Stuffed Churro Cookies Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until fully incorporated, which adds moisture and flavor to the dough.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.