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
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
- 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.
