Churro Cheesecake Cookies

Cinnamon-Sugar Bliss Meets Creamy Cheesecake Delight

Imagine combining the warm, cinnamon-sugar flavors of a classic churro with the rich, creamy decadence of cheesecake—this is exactly what Churro Cheesecake Cookies deliver! These soft, chewy cookies feature a buttery dough wrapped around a luscious cheesecake filling, all coated in a sweet and crunchy cinnamon-sugar mixture.

Whether you’re serving them at a party, enjoying them with a cup of coffee, or indulging in a late-night treat, these cookies are guaranteed to impress. For an extra touch of indulgence, drizzle them with caramel sauce before serving.

Why You’ll Love This Recipe

  • Perfect Texture: Soft and chewy cookies with a creamy, gooey center.
  • Classic Churro Flavor: The cinnamon-sugar coating adds that signature churro taste.
  • Easy Yet Impressive: Simple steps result in bakery-quality cookies.
  • Versatile Treat: Perfect for holidays, parties, or just because!

Ingredients

For the Dough:

  • 1 cup unsalted butter, softened – Adds richness and creates a tender texture.
  • 1 cup granulated sugar – Sweetens the dough perfectly.
  • 2 large eggs – Binds the dough and keeps it moist.
  • 1 tsp vanilla extract – Enhances the flavor.
  • 3 cups all-purpose flour – Provides structure to the cookies.
  • 1 tsp baking powder – Helps the cookies rise.
  • ½ tsp salt – Balances the sweetness.

For the Cheesecake Filling:

  • 8 oz cream cheese, softened – The star ingredient for a creamy center.
  • ¼ cup granulated sugar – Sweetens the filling.
  • 1 tsp vanilla extract – Adds depth of flavor.

For the Cinnamon-Sugar Coating:

  • 1 cup granulated sugar – Creates the crunchy coating.
  • 1 tbsp ground cinnamon – Brings warm, spicy notes.

Optional Topping:

  • 1 cup caramel sauce – Drizzle over the cookies for extra indulgence.

How to Make Churro Cheesecake Cookies

Step 1: Prepare the Dough

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. This creates a soft, buttery dough that’s easy to work with.

Step 2: Make the Cheesecake Filling

In a small bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy. Transfer the mixture to a piping bag or a resealable plastic bag with the tip snipped off.

Step 3: Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll the dough into 1-inch balls and flatten each ball into a disk. Pipe a small amount of the cheesecake filling into the center of each disk. Carefully fold the edges of the dough over the filling to enclose it, then roll the filled dough into a smooth ball.

Step 4: Coat the Cookies

In a shallow dish, mix together the sugar and cinnamon for the coating. Roll each cookie ball in the mixture, ensuring an even coating. This step gives the cookies their signature churro-like flavor and texture.

Step 5: Bake the Cookies

Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the cookies are lightly golden and set.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 6: Add the Finishing Touch (Optional)

For an extra layer of sweetness, drizzle the cooled cookies with caramel sauce before serving.

Serving and Storage Tips

  • Serve Fresh: These cookies are best enjoyed fresh, while the cheesecake filling is still slightly warm and gooey.
  • Pair with Beverages: Serve with coffee, hot chocolate, or a glass of milk for the ultimate treat.
  • Refrigerate Leftovers: Store leftover cookies in an airtight container in the refrigerator for up to 3 days.
  • Reheat for Freshness: Warm the cookies in a preheated oven at 350°F (175°C) for a few minutes to restore their texture.
  • Freeze for Later: Freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Helpful Notes

  • Softened Ingredients: Ensure the butter and cream cheese are softened to room temperature for smooth mixing.
  • Even Coating: Roll the cookies thoroughly in the cinnamon-sugar mixture for consistent flavor.
  • Creative Twists: Add a dollop of fruit jam or a few chocolate chips to the cheesecake filling for a fun variation.

Tips from the Pros

  • Chill the Dough: Chef Alton Brown recommends chilling the dough for 15-20 minutes before shaping to make it easier to handle.
  • Use Quality Vanilla: Chef Ina Garten suggests using high-quality vanilla extract for the best flavor in both the dough and filling.
  • Pipe with Precision: Chef Martha Stewart advises using a piping bag for the cheesecake filling to ensure even distribution and a smooth finish.

Final Thoughts

These Churro Cheesecake Cookies are a delightful combination of two beloved desserts—churros and cheesecake. With their soft, cinnamon-sugar-coated exterior and creamy cheesecake center, they’re a guaranteed crowd-pleaser.

Perfect for holidays, parties, or a simple treat at home, these cookies are easy to make yet taste like they came from a bakery. Pair them with your favorite hot beverage, drizzle with caramel sauce, and watch them disappear in no time!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 cookies

Make these cookies once, and they’ll become a staple in your dessert rotation. Enjoy every bite of this sweet, creamy, cinnamon-sugar goodness!

Similar Posts