Churro Cheesecake Cookies Recipe

Introduction

Churro Cheesecake Cookies combine the warm, cinnamon-sugar flavors of classic churros with a creamy cheesecake filling for a delightful twist. These soft, filled cookies are perfect for satisfying your sweet tooth with a unique, indulgent treat.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 8 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract (for filling)
• 1 tbsp heavy cream
• 1/2 cup granulated sugar (for coating)
• 2 tbsp ground cinnamon
• 2 tbsp butter (melted, for coating)

Instructions

1. Step 1: Prepare the filling by beating the cream cheese, powdered sugar, vanilla extract, and heavy cream together until smooth. Transfer the filling to a piping bag and chill while you make the dough.
2. Step 2: Make the dough by creaming the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, combine the flour, baking powder, and salt, then gradually add to the wet ingredients until just combined.
3. Step 3: Assemble the cookies by scooping small portions of dough and flattening them slightly in your hand. Pipe a small amount of cheesecake filling onto the center, then top with another flattened dough piece. Press the edges gently to seal the filling inside.
4. Step 4: Brush each cookie with melted butter, then roll them in a mixture of granulated sugar and ground cinnamon to coat evenly.
5. Step 5: Place the coated cookies on a baking sheet and bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges turn golden brown.
6. Step 6: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

• For extra richness, substitute half the all-purpose flour with cake flour for a softer cookie texture.
• You can add a pinch of nutmeg to the cinnamon sugar coating for a spiced twist.
• If you don’t have a piping bag, use a resealable plastic bag with one corner snipped off to pipe the filling.
• Try using flavored cream cheese, like strawberry or pumpkin, to vary the cheesecake filling.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. To reheat, warm in a 300°F (150°C) oven for about 5 minutes to refresh the coating and soften the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze churro cheesecake cookies?

Yes, you can freeze the assembled cookies before baking or freeze fully baked cookies in an airtight container. Thaw in the refrigerator overnight before reheating or serving.

How do I prevent the cream cheese filling from leaking?

Make sure to seal the edges of the cookie dough tightly around the filling and avoid overfilling. Chilling the filling helps it hold its shape better during baking.

Churro Cheesecake Cookies Recipe

Print Recipe

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4.4 from 76 reviews

Churro Cheesecake Cookies combine the warm, cinnamon-sugar sweetness of classic churros with a creamy cheesecake filling encased in a soft, buttery cookie. These delicious treats are perfect for sharing and bring the best of dessert flavors in one bite.

• Author: Ruby
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 cups all-purpose flour
• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Cheesecake Filling

• 8 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp heavy cream

Cinnamon Sugar Coating

• 1/2 cup granulated sugar
• 2 tbsp ground cinnamon
• 2 tbsp butter (melted)

Instructions

1. Prepare Filling: In a mixing bowl, beat together cream cheese, powdered sugar, vanilla extract, and heavy cream until the mixture is smooth and creamy. Transfer to a piping bag and chill in the refrigerator while preparing the dough.
2. Make Dough: In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add in the egg and vanilla extract, mixing well. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mixture until a cohesive dough forms.
3. Assemble Cookies: Scoop out small portions of dough and flatten them into discs. Pipe a small amount of cheesecake filling onto each disc, then top with another flattened dough piece. Carefully seal the edges to completely encase the filling inside.
4. Coat Cookies: Lightly brush the assembled cookies with melted butter, then roll them in the cinnamon sugar mixture until well coated.
5. Bake Cookies: Preheat the oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 12 to 15 minutes, or until the edges turn a golden brown.
6. Cool & Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy the delicious churro cheesecake combination.

Notes

• Ensure cream cheese and butter are softened to room temperature for easy mixing.
• Chill the cheesecake filling in a piping bag for smoother, cleaner assembly.
• Seal the cookie edges well to prevent filling from leaking during baking.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• For a crispier coating, you can lightly toast the cinnamon sugar mixture before rolling.

Keywords: Churro Cheesecake Cookies, cinnamon sugar cookies, cream cheese filling, baked desserts, cinnamon sugar coating