Churro Cheesecake Cookies

Now imagine that joy wrapped around a creamy, tangy cheesecake center. That’s exactly what these Churro Cheesecake Cookies deliver: a nostalgic treat with an indulgent twist.

Whether you’re baking to impress, sharing with friends, or simply satisfying your own sweet tooth, these cookies are guaranteed to spark smiles.

This recipe brings the cozy charm of a churro and the decadent creaminess of cheesecake together in a handheld dessert that’s perfect for any occasion.

Why You’ll Love This Recipe:

• Best of Both Worlds: A cookie, a churro, and cheesecake all in one delicious bite.
• Make-Ahead Friendly: Cheesecake filling can be prepped in advance.
• Great for Sharing: A hit at parties, potlucks, or as edible gifts.
• Texture Heaven: Buttery cookie dough, creamy filling, and that satisfying cinnamon sugar crunch.

Churro Cheesecake Cookies Recipe

• Prep Time: 20 minutes
• Chill Time: 15 minutes (for cheesecake filling)
• Cook Time: 12–15 minutes
• Total Time: 50 minutes
• Servings: About 24 cookies

Equipment Needed:

• Electric mixer or hand whisk
• Mixing bowls (large and medium)
• Rubber spatula
• Cookie scoop or tablespoon
• Baking sheet
• Parchment paper
• Cooling rack

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened – Adds richness and helps create a tender, chewy texture.
• 1 cup granulated sugar – Sweetens and helps cookies spread slightly.
• 1 cup light brown sugar, packed – Adds moisture and a hint of caramel-like flavor.
• 2 large eggs – Bind the dough and add structure.
• 1 teaspoon vanilla extract – Adds warmth and depth of flavor.
• 3 cups all-purpose flour – Provides the cookie’s structure.
• 1 teaspoon baking soda – Helps the cookies rise and become fluffy.
• 1/2 teaspoon salt – Balances the sweetness.
• 1 teaspoon ground cinnamon – Brings that classic churro spice.

For the Cheesecake Filling:

• 8 oz cream cheese, softened – The creamy, tangy heart of the cookie.
• 1/4 cup granulated sugar – Lightly sweetens the filling.
• 1 teaspoon vanilla extract – Complements the richness.
• 1 egg yolk – Helps set the filling without making it too runny.

For the Topping:

• 1/4 cup granulated sugar – Base for the churro-style coating.
• 1 tablespoon ground cinnamon – Adds that signature flavor.
• 1/4 cup unsalted butter, melted – Helps the sugar coating stick.

Instructions

Step 1: Prepare the Cheesecake Filling

In a medium bowl, beat together the softened cream cheese, 1/4 cup sugar, vanilla extract, and egg yolk until smooth and creamy. Cover and place in the fridge to chill while you make the cookie dough.

Step 2: Make the Cookie Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Mix in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mix into the wet ingredients, stirring just until combined.

Step 3: Assemble the Cookies

Use a cookie scoop to portion out dough (around 1.5 tablespoons each). Flatten slightly in your palm, add a teaspoon of the chilled cheesecake filling to the center, and gently fold the dough around it to seal. Roll back into a ball. Place on the prepared baking sheet about 2 inches apart.

Step 4: Bake

Bake for 12–15 minutes until the edges are golden brown. Let cookies rest on the tray for a couple of minutes, then move them to a cooling rack.

Step 5: Cinnamon Sugar Topping

In a small bowl, mix the sugar and cinnamon. While cookies are still warm, brush them with melted butter and roll in the cinnamon sugar mix until well coated.

Variations to Try

• Chocolate Swirl: Add mini chocolate chips to the cookie dough.
• Spiced Up: Add a pinch of nutmeg or clove to the dough for extra warmth.
• Citrus Twist: Add lemon or orange zest to the cheesecake filling for a bright contrast.
• Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly treat.

Storing Leftovers & Reheating

• To Store: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
• To Reheat: Warm in the microwave for 10–15 seconds to revive the gooey center.
• To Freeze: Flash-freeze unbaked cookie balls with cheesecake filling, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

Pro Tips

• Don’t skip chilling the cheesecake filling – it makes assembling the cookies easier and less messy.
• Use cold hands to shape the dough around the filling to prevent sticking.
• Test one cookie first to fine-tune your baking time based on your oven.
• Roll twice in cinnamon sugar if you love that churro crunch!

Final Thoughts

These churro cheesecake cookies are the kind of treat that make you close your eyes and savor every bite. With their cozy spices and creamy center, they’re perfect for holidays, gatherings, or just because. Once you make them, be ready for recipe requests from everyone who tries one. Happy baking – and don’t forget to save a few for yourself!

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