Description
A delightful fusion of crispy, cinnamon-sugar churros and creamy, indulgent cheesecake, these cookies offer a soft, chewy texture with a rich, creamy center and a crunchy cinnamon-sugar coating. They are perfect for parties, holidays, or just a cozy night in.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1/2 cup cream cheese, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 tablespoon vanilla extract
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup cinnamon-sugar (for rolling)
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
-
Preheat & Prepare:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
Mix the Cookie Dough:
- In a large bowl, beat together butter, cream cheese, granulated sugar, brown sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
-
Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture and mix until fully combined.
-
Prepare the Cheesecake Filling:
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until creamy.
-
Assemble the Cookies:
- Scoop 1 tbsp of dough, flatten it slightly, and place a small dollop of cheesecake filling in the center.
- Wrap the dough around the filling, sealing the edges to form a ball.
-
Coat & Bake:
- Roll each dough ball in cinnamon-sugar and place on the prepared baking sheets 2 inches apart.
- Bake for 10-12 minutes, until golden brown.
-
Cool & Enjoy:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chocolate Drizzle: Add a drizzle of melted chocolate for extra indulgence.
Caramel Filling: Swap the cheesecake filling for caramel for a gooey surprise.
Pumpkin Spice Twist: Add ½ tsp pumpkin spice for a fall-inspired version.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Storage: Keep in an airtight container at room temperature for 3 days, in the fridge for a week, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 220 kcal
