If you’re craving a delightful twist on traditional cookies that brings together the cinnamon-spiced goodness of churros with the creamy richness of cheesecake, you have to try this Cheesecake Stuffed Churro Cookies Recipe. These little bites of heaven offer a perfect balance of soft, gooey, and crunchy textures, wrapped in a cinnamon-sugar coating that will make your taste buds dance. Whether for a festive gathering or a cozy afternoon snack, these cookies are sure to become a beloved favorite.
Ingredients You’ll Need
The magic of this Cheesecake Stuffed Churro Cookies Recipe lies in its simple yet carefully chosen ingredients that create layers of flavor and textures. Each component plays its part in making every bite irresistible, from the buttery cookie base to the luscious cheesecake center and the classic cinnamon-sugar coating.
- Unsalted butter (1/2 cup, softened): Provides richness and moisture for a tender cookie crumb.
- Granulated sugar (1/2 cup): Adds sweetness and helps with the cookie’s structure.
- Brown sugar (1/4 cup): Brings a touch of caramel flavor and chewiness.
- Large egg (1): Binds the ingredients and adds moisture for soft texture.
- Vanilla extract (1 tsp plus 1/2 tsp): Enhances the overall flavor with warm, sweet notes.
- All-purpose flour (1 1/2 cups): The main structure for the cookies, ensuring just the right bite.
- Baking soda (1/2 tsp): Helps the cookies rise and become light.
- Salt (1/4 tsp): Balances sweetness and amplifies the flavors.
- Ground cinnamon (1 tsp plus 1 tsp): Core to the churro flavor, adding warmth and spice.
- Cream cheese (4 oz, softened): The luscious filling that delivers creamy richness.
- Powdered sugar (1/4 cup): Sweetens and smooths the cheesecake filling perfectly.
- Granulated sugar (1/4 cup, for coating): Used in the final cinnamon sugar coat for that signature churro crunch.
How to Make Cheesecake Stuffed Churro Cookies Recipe
Step 1: Prepare your baking space
Start by preheating your oven to 350°F (175°C). Get a baking sheet ready by covering it with parchment paper, which prevents sticking and helps the cookies bake evenly. Setting everything up before you dive into mixing always makes the process smoother.
Step 2: Cream the 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 incorporates air into the dough, resulting in lighter cookies. Then, beat in the egg and vanilla extract until everything is combined beautifully.
Step 3: Mix dry ingredients and combine dough
Whisk together your flour, baking soda, salt, and cinnamon in a separate bowl. Slowly add this dry mix to your wet butter mixture and blend until a soft dough forms. The cinnamon here infuses that signature churro flavor throughout the cookie dough. To make shaping easier and give the flavors a chance to meld, chill the dough in the refrigerator for 30 minutes.
Step 4: Whip up the cheesecake filling
While your dough chills, mix the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. This filling is what sets these cookies apart—it’s decadently light and sweet with just the right tang. Let the filling chill for 15 minutes to firm up for easier handling.
Step 5: Assemble the cookies
Scoop about 1 1/2 tablespoons of the chilled cookie dough and flatten it in your hand. Place about a teaspoon of the chilled cheesecake filling right in the center, then carefully wrap the dough around it, sealing the filling entirely so it stays intact while baking. This step creates the delightful surprise inside each cookie.
Step 6: Coat with cinnamon sugar
Combine the remaining granulated sugar and cinnamon in a small bowl to create the classic churro coating. Roll each cookie ball in this cinnamon sugar mixture, making sure they’re thoroughly covered. This coating bakes into a sweet, crackly crust that’s irresistible.
Step 7: Bake the cookies
Arrange your cinnamon-sugar-coated cookie balls on the parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading. Bake them in the preheated oven for 12 to 15 minutes, until the edges are set but the tops remain slightly puffy. The scent filling your kitchen at this point is just heavenly.
Step 8: Cool and enjoy
Let the cookies cool on the baking sheet for about 5 minutes so they firm up just a bit, then transfer them to a wire rack to cool completely or serve warm. Whether enjoyed straight out of the oven or at room temperature, they offer that perfect combination of chewy, creamy, and crunchy.
How to Serve Cheesecake Stuffed Churro Cookies Recipe
Garnishes
These cookies are delicious as is, but if you want to dress them up a bit, try a light dusting of powdered sugar or a drizzle of melted chocolate. Fresh raspberries or a sprig of mint placed on the side can add a burst of color and freshness, making your presentation pop at any gathering.
Side Dishes
Pair these Cheesecake Stuffed Churro Cookies with a warm cup of coffee, chai tea, or even a frothy hot chocolate for an indulgent treat break. They also go wonderfully alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra special dessert experience.
Creative Ways to Present
For a fun party idea, arrange the cookies on a festive platter with churro sticks, dipping sauces like caramel or chocolate, and fresh fruit. You can even serve them in mini dessert cups layered with cinnamon sugar whipped cream for bite-sized indulgence that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cheesecake Stuffed Churro Cookies in an airtight container at room temperature for up to 3 days. This keeps the cookie chewy and the filling creamy without drying out. If your kitchen is warm, refrigerate them to maintain freshness.
Freezing
You can freeze these cookies either baked or unbaked. For baked cookies, place them in a freezer-safe container with parchment layers between to prevent sticking and freeze for up to 2 months. To freeze unbaked cookies, shape them as instructed, freeze on a tray, then transfer to bags once solid. Bake from frozen adding a few extra minutes to the bake time.
Reheating
To bring back that freshly baked warmth, reheat cookies in a preheated 300°F (150°C) oven for about 5 minutes. Avoid the microwave if possible, to keep the crispy exterior. Enjoy them warm for the best cream cheese filling experience.
FAQs
Can I use reduced-fat cream cheese in the Cheesecake Stuffed Churro Cookies Recipe?
You can, but using full-fat cream cheese is recommended to maintain the creamy texture and rich flavor of the filling. Reduced-fat versions might make the filling less smooth and flavorful.
Is it necessary to chill the cookie dough before baking?
Yes, chilling the dough helps the cookies hold their shape better during baking, prevents excess spreading, and improves the texture and flavor by allowing ingredients to meld.
Can I make these cookies dairy-free?
To create a dairy-free version, substitute the butter with a plant-based margarine and the cream cheese with a vegan cream cheese alternative. The flavor may differ slightly, but the cookies will still be delicious.
How do I know when the cookies are done baking?
These cookies are done when the edges are set and the tops look slightly puffed but not browned. The center may appear soft but will firm up as they cool, keeping the cheesecake filling gooey.
Can I double the recipe for a larger batch?
Absolutely! This Cheesecake Stuffed Churro Cookies Recipe scales well. Just be sure to bake in batches and don’t overcrowd the baking sheet to ensure even baking.
Final Thoughts
There’s just something incredibly comforting and joyful about biting into these Cheesecake Stuffed Churro Cookies. They combine the nostalgic flavor of churros with a creamy surprise in the center that makes every bite exciting. I hope you give this recipe a try and find these cookies as addictive and heartwarming as I do. Happy baking!
Print
Cheesecake Stuffed Churro Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cheesecake Stuffed Churro Cookies combine the cinnamony, sugary charm of classic churros with a creamy cheesecake center. Soft and chewy cookie dough surrounds a smooth cream cheese filling, all coated in a sweet cinnamon sugar mixture, baked to golden perfection for a delightful treat perfect for any occasion.
Ingredients
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 Pan. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly without sticking.
- Make the Cookie Dough. In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until fully combined.
- Combine Dry Ingredients & Chill Dough. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture into the wet ingredients, stirring until a soft dough forms. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
- Prepare the Cheesecake Filling. In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the filling is smooth and creamy. Chill this mixture for 15 minutes to firm up slightly.
- Assemble the Cookies. Scoop about 1 1/2 tablespoons of chilled cookie dough, flatten it in your hand, and place 1 teaspoon of the cheesecake filling in the center. Carefully wrap the dough around the filling, sealing it fully to enclose the cream cheese.
- Coat Cookies with Cinnamon Sugar. Mix the granulated sugar and ground cinnamon for the coating in a small bowl. Roll each cookie ball thoroughly in this mixture to get a churro-like sugar coating.
- Bake the Cookies. Arrange the coated cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. Bake for 12-15 minutes until the edges are set and the tops have puffed slightly.
- Cool and Serve. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies can be enjoyed warm or at room temperature.
Notes
- Use room temperature butter and cream cheese for easier mixing and a smoother texture.
- Chilling both the dough and filling helps maintain shape and makes assembly easier.
- Seal the dough tightly around the filling to prevent leakage during baking.
- Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Reheat gently in a microwave or oven to enjoy the cream cheese filling warm and melty.
