Description
Soft, chewy churro cookies filled with creamy cheesecake and coated in cinnamon sugar. A perfect blend of two classic desserts!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for best results, scraping down the sides of the bowl occasionally.
- Beat in the eggs one at a time, then stir in the vanilla extract. Combine until just incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- While the cookie dough is chilling, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the egg yolk and vanilla extract until well combined. Set aside.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the sugar and cinnamon for the churro coating. Set aside.
- Remove the cookie dough from the refrigerator. Using a cookie scoop or your hands, roll the dough into 1 1/2-inch balls.
- Use your thumb or the back of a spoon to make a well in the center of each cookie dough ball.
- Spoon about 1 teaspoon of the cheesecake filling into each well.
- Place the filled cookies on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the cheesecake filling is set.
- While the cookies are still warm, gently roll each cookie in the cinnamon-sugar mixture, coating them completely.
- Transfer the cookies to a wire rack to cool completely.
Notes
- Use softened butter and cream cheese for a smooth texture.
- Don’t overmix the cookie dough.
- Chill the cookie dough to prevent spreading.
- Don’t overbake the cookies.
- Roll the cookies in cinnamon-sugar while they’re still warm.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Feel free to experiment with different flavors!
- Prep Time: 20 minutes
- Cook Time: 10 minutes