Prep Time 30 mins
Cook Time 12 mins
Rest Time 15 mins
Total Time 57 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 18
Best Season: All Seasons
Description

These Churro Cheesecake Cookies combine the cinnamon-sugar crunch of churros with the rich, creamy decadence of cheesecake — all in one soft, pillowy cookie. Perfect for holidays, parties, or an indulgent treat any time of year, these cookies are easy to make and unforgettable in taste.

Ingredients
    For the Cheesecake Filling
  • 225 g cream cheese (softened)
  • 0.25 cup granulated sugar
  • 0.5 tsp vanilla extract
    • For the Cookie Dough
  • 0.75 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 0.5 cup brown sugar (packed)
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 2.75 cups all-purpose flour (sifted)
  • 0.5 tsp baking soda
  • 0.25 tsp salt
    • For the Churro Coating
  • 0.5 cup granulated sugar
  • 2 tsp ground cinnamon
Instructions
    Prepare Cheesecake Filling
  1. 1
    In a medium bowl, mix softened cream cheese, sugar, and vanilla extract until smooth and creamy. Spoon 18–20 small dollops (about 1 tsp each) onto a parchment-lined baking sheet and freeze for at least 20 minutes.
    2. Make Cookie Dough
  2. 2
    In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
    3. Preheat Oven & Mix Churro Coating
  3. 3
    Preheat the oven to 175°C. Line baking sheets with parchment paper. In a small bowl, mix granulated sugar and cinnamon for the churro coating.
    4. Assemble Cookies
  4. 4
    Scoop about 2 tbsp of cookie dough and flatten it slightly in your palm. Place one frozen cheesecake dollop in the center, then wrap the dough around it to seal. Roll into a smooth ball. Roll each cookie ball in the cinnamon sugar mixture until fully coated.
    5. Bake
  5. 5
    Place cookies about 2 inches apart on the baking sheet. Bake for 12–14 minutes or until the edges are set and slightly golden. The centers will look a little soft — that’s perfect.
    6. Cool & Serve
  6. 6
    Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack. Serve warm for the gooey cheesecake center or cool completely for a firmer bite.
Note

Storage: Store cookies in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 10–12 seconds for a gooey center.

Freezer Option: You can freeze assembled cookie dough balls (unbaked) for up to 2 months. Bake directly from frozen for 15–16 minutes.

Cheesecake Flavor Variations: Add 1 tbsp of crushed Oreos or a touch of lemon zest to the cheesecake filling for extra flavor.

Keywords: easy churro cookies, cheesecake stuffed cookies, cinnamon sugar dessert, trending cookies recipe, fall dessert
Read it online: https://petitepanini.com/recipe/churro-cheesecake-cookies-recipe/