Description
Soft, cinnamon-kissed cookies wrapped around a creamy cheesecake center, these churro cheesecake cookies are the ultimate fusion dessert. With a warm sugar-cinnamon crust and a gooey surprise inside, they’re sure to steal the show at any gathering — or simply make your evening extra sweet!
Ingredients
For the cookie dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the cinnamon-sugar coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
1️⃣ Make the cheesecake centers: In a medium bowl, combine cream cheese, sugar, and vanilla extract until smooth. Spoon small dollops (about ½ teaspoon each) onto a parchment-lined tray. Freeze for at least 30 minutes.
2️⃣ Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
3️⃣ Add wet ingredients: Mix in the egg and vanilla extract until fully incorporated.
4️⃣ Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients until a soft dough forms.
5️⃣ Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6️⃣ Form the cookies: Scoop about 1 ½ tablespoons of cookie dough and flatten into a disc. Place a frozen cheesecake dollop in the center and fold the dough over, sealing it completely into a ball.
7️⃣ Coat with cinnamon sugar: In a small bowl, mix the cinnamon-sugar coating. Roll each dough ball until fully coated.
8️⃣ Bake to golden perfection: Arrange cookie balls on the baking sheet 2 inches apart. Bake for 10–12 minutes, or until edges are set and tops show slight cracks.
9️⃣ Cool and enjoy: Let cookies rest on the sheet for 5 minutes before transferring to a wire rack. Cool completely — if you can wait that long!
Notes
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Freeze the filling: Don’t skip freezing the cheesecake dollops — it helps them hold their shape during baking.
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Room temp ingredients: Make sure butter and cream cheese are softened for smooth mixing.
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Seal well: Fully enclose the filling in dough to prevent leaks while baking.
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Cinnamon sugar magic: Roll generously for that true churro flavor and texture.
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Storage: Store in an airtight container in the fridge for up to 5 days, or freeze for longer shelf life.
- Prep Time: 20 min
- Cook Time: 12 min