Description
These Cheesecake Stuffed Churro Cookies combine the classic cinnamon-sugar churro flavor with a rich, creamy cheesecake filling, creating a delightful treat that’s soft on the inside with a perfectly spiced outer coating. Perfect for sharing or indulging in a comforting dessert, these cookies are easy to make and bake in under an hour.
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: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates a smooth base for the cookie dough.
- Add Wet Ingredients: Beat in the egg and 1 teaspoon of vanilla extract until thoroughly combined, ensuring the dough will be moist and flavorful.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and 1 teaspoon of ground cinnamon to evenly distribute the leavening agent and spice.
- Combine Dough: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing until a soft dough forms. Chill the dough in the refrigerator for 30 minutes to firm up and make it easier to handle.
- Prepare Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Chill this cheesecake filling for 15 minutes to set.
- Form Filled Cookies: Scoop about 1 1/2 tablespoons of dough and flatten it in your hand. Place 1 teaspoon of the chilled cheesecake filling in the center, then carefully wrap the dough completely around the filling, sealing it to avoid leakage during baking.
- Cinnamon Sugar Coating: Mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl. Roll each cookie ball in this cinnamon sugar mixture to coat the exterior evenly, giving them their signature churro flavor.
- Bake: Place the coated cookies on the prepared baking sheet about 2 inches apart to allow for expansion. Bake for 12-15 minutes or 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. Serve warm or at room temperature for the best taste and texture.
Notes
- Be sure to seal the dough fully around the cream cheese filling to prevent leaks during baking.
- Chilling both the dough and the filling helps maintain shape and makes handling easier.
- For a stronger cinnamon flavor, you can add a pinch of cinnamon inside the dough as well as in the coating.
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- If desired, warm cookies slightly before serving to enhance the soft, creamy texture of the filling.
