Cheesecake Stuffed Churro Cookies

Name: Cheesecake Stuffed Churro Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 tsp vanilla extract; 1/4 cup granulated sugar; 1 tsp ground cinnamon

Isabella

🌟Life, Love, and Gastronomy 🍷

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Soft cinnamon-sugar cookies filled with a creamy cheesecake center, these Cheesecake Stuffed Churro Cookies bring the flavors of churros into a rich and satisfying cookie form. Perfect for sharing or enjoying on your own, these cookies are a must-try for dessert lovers.

Why You’ll Love This Recipe

Combines the best of two desserts: churros and cheesecake.

Perfectly spiced with cinnamon and sugar for an authentic churro flavor.

Creamy cheesecake filling adds a luscious surprise in every bite.

Easy to make and ideal for parties, gatherings, or a special treat.

Versatile and easy to customize with your favorite flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1/4 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms. Chill the dough for 30 minutes.

While the dough chills, make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth. Chill for 15 minutes.

Scoop about 1 1/2 tablespoons of cookie dough and flatten it in your hand. Place 1 teaspoon of cheesecake filling in the center, then wrap the dough around the filling, sealing it completely. Repeat with the remaining dough and filling.

In a small bowl, mix the sugar and cinnamon for the coating. Roll each cookie ball in the mixture.

Arrange the cookies on the prepared baking sheet, leaving about 2 inches between each. Bake for 12-15 minutes, or until the edges are set and the tops are slightly puffed.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Servings and Timing

Prep Time: 25 minutes

Cooking Time: 15 minutes

Total Time: 40 minutes

Servings: 18 cookies

Variations

Chocolate Twist: Add mini chocolate chips to the cookie dough for an extra treat.

Caramel Drizzle: Top the cookies with a drizzle of caramel sauce for added decadence.

Spiced Filling: Mix a pinch of cinnamon into the cheesecake filling for a spicier kick.

Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.

Nutty Addition: Sprinkle chopped nuts over the cookie dough before rolling in the cinnamon-sugar coating.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Reheating: To enjoy warm cookies, reheat them in the microwave for 10-15 seconds.

Related Recipes:

Cinnamon Churro Cheesecake Bars

FAQs

How do I prevent the cheesecake filling from leaking?

Ensure the cookie dough fully covers the filling by pinching the edges tightly to seal. Chilling the filling beforehand also helps.

Can I freeze these cookies?

Yes, freeze the unbaked cookie dough balls with filling. Bake from frozen, adding an extra 2-3 minutes to the baking time.

Can I use margarine instead of butter?

I recommend using butter for the best flavor and texture, but margarine can be substituted if necessary.

Can I make the dough ahead of time?

Absolutely! The dough can be made a day in advance and stored in the refrigerator. Let it sit at room temperature for 5-10 minutes before assembling the cookies.

Can I double the recipe?

Yes, this recipe doubles well. Adjust the mixing time slightly when incorporating larger quantities of ingredients.

Conclusion

Cheesecake Stuffed Churro Cookies are the ultimate combination of comforting flavors and creamy indulgence. With their perfect blend of cinnamon sugar and rich cheesecake filling, these cookies are sure to impress. Whether you’re making them for a party, a gift, or simply treating yourself, they’re a delightful dessert that’s worth the effort. Give them a try, and I promise they’ll be a new favorite.

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