Churro Cheesecake Cookies
These Churro Cheesecake Cookies are the ultimate mash-up of two irresistible desserts! A soft, buttery cookie coated in cinnamon-sugar with a luscious cheesecake center – the perfect dessert for any occasion! Great for holidays, parties and cookie trays!
Servings 12
Calories 389kcal
Ingredients
Cheesecake Filling
- 8 ounces cream cheese softened (brick style)
- ¼ cup granulated sugar 50g
- 1 teaspoon vanilla extract
Churro Cookie Dough
- 2 ½ cups all-purpose flour spooned, leveled 375g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 12 tablespoons unsalted butter softened
- 1 ¼ cups granulated sugar 250g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Churro Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make the Filling
- Line a small baking sheet or plate with parchment paper. In a medium bowl, beat the cream cheese, sugar and vanilla extract until smooth and well combined.8 ounces cream cheese, ¼ cup granulated sugar, 1 teaspoon vanilla extract
- Using a spoon or scoop (approx. 1 tablespoons each), portion out 12 equal amounts of the cheesecake mixture onto the parchment paper. Freeze for at least 1 to 2 hours, or until completely solid.
Make the Cookie Dough
- Whisk together the flour, baking soda, baking powder, cinnamon and salt in a medium bowl. Set aside.2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon fine sea salt
- Using a stand mixer or hand mixer on medium speed, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).12 tablespoons unsalted butter, 1 ¼ cups granulated sugar
- Beat in the eggs and vanilla extract, mixing well. You may need to scrape down the sides of the bowl.2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick.
Stuff the Cookies
- Divide the dough into 12 equal portions. Roll each portion into a ball. Make a well in the center of each ball using your thumb and fingers, pressing down and outwards to create a space for the cheesecake filling portion.
- Place one frozen cheesecake ball into the indentation of each dough ball. Gently bring the edges of the dough up and around the filling, pinching and rolling to fully enclose the filling and seal the dough ball completely.
Make the Coating
- In a shallow bowl, whisk together the sugar and cinnamon. Roll each dough ball in the cinnamon-sugar mixture until evenly and generously coated.¼ cup granulated sugar, 1 teaspoon ground cinnamon
- Place the coated, assembled cookies onto a parchment-lined baking sheet or plate. Cover with plastic wrap and chill in the fridge for at least an hour.
Bake the Cookies
- Preheat oven to 375°F. Arrange the chilled cookies onto parchment-lined baking sheets, leaving about 2 to 3 inches of space between each cookie. Bake for 14 to 17 minutes, or until the edges are set and golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 15 to 20 minutes before transferring them to a wire rack to cool completely. The filling will firm up as it cools.
Notes
Storage Information
Tools and Equipment (affiliate links): Half Sheet Baking Sheet | Parchment Sheets | Silicone Baking Mat | Kitchen Scale | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | 3 Tablespoon Cookie Scoop | Large Biscuit Cutter | Kitchen Scale
Measure the flour correctly. Use a kitchen scale if you have one – you’ll get the best results. If you don’t have one, give the flour a good stir in your canister and then spoon the flour into your measuring cup. Use a flat edge, like a knife, to scrape away any excess flour from the top of your measuring cup.
Please see post above for more information, recipe tips and frequently asked questions.
- Refrigerator: Due to the cheesecake filling, these cookies must be stored in an airtight container in the fridge. Cool completely first. Best within 3 to 4 days. Eat chilled or let sit at room temperature for 20 to 30 minutes before enjoying.
- Freezer: Freeze baked cookies in an airtight, freezer safe container for up to 2-3 months. Thaw overnight in the fridge. You can freeze unbaked cookies for up to 3 months. Bake from frozen, adding 3-5 minutes to the baking time.
- Make Ahead: The cheesecake filling can be prepped and frozen days in advance, and unbaked dough balls can also be frozen for future baking.
Tools and Equipment (affiliate links): Half Sheet Baking Sheet | Parchment Sheets | Silicone Baking Mat | Kitchen Scale | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | 3 Tablespoon Cookie Scoop | Large Biscuit Cutter | Kitchen Scale
Measure the flour correctly. Use a kitchen scale if you have one – you’ll get the best results. If you don’t have one, give the flour a good stir in your canister and then spoon the flour into your measuring cup. Use a flat edge, like a knife, to scrape away any excess flour from the top of your measuring cup.
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Calories: 389kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 262mg | Potassium: 104mg | Fiber: 1g | Sugar: 30g | Vitamin A: 650IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 1mg
