Churro Cheesecake Cookies
These Churro Cheesecake Cookies are the perfect fusion of crispy churros and creamy cheesecake filling. The delightful cinnamon-sugar coating paired with the smooth cheesecake center will satisfy your sweet cravings like never before!
Ingredients
For the Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
For the Cinnamon Sugar Coating:
1 cup granulated sugar
1 tbsp ground cinnamon
For the Caramel Sauce (Optional):
1 cup caramel sauce
Instructions
1. Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
2. Prepare the Cheesecake Filling:
In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Transfer the cheesecake filling to a piping bag and set aside.
3. Shape the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and flatten them slightly to form small disks.
Pipe a small amount of the cheesecake filling into the center of each disk.
Carefully fold the edges of the cookie dough over the filling, sealing it completely, and roll into a smooth ball.
4. Coat the Cookies:
In a shallow dish, combine granulated sugar and ground cinnamon.
Roll each cookie in the cinnamon sugar mixture, coating it evenly.
5. Bake the Cookies:
Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
6. Serve:
Drizzle with caramel sauce if desired for an extra layer of sweetness.
Tips for Perfect Churro Cheesecake Cookies:
Use Softened Ingredients: Ensure the butter and cream cheese are at room temperature for smooth mixing.
Cream Thoroughly: Cream the butter and sugar until light and fluffy to incorporate air and ensure tender cookies.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid tough cookies.
Chill the Dough if Needed: If the dough becomes too soft to handle, chill it in the fridge for 30 minutes to make shaping easier.
Seal Well: Make sure the edges of the dough are sealed around the cheesecake filling to prevent leakage during baking.
Even Coating: Roll the dough balls thoroughly in the cinnamon sugar to ensure even coverage.
Monitor Baking Time: Check the cookies at the 12-minute mark. They should be lightly golden but still slightly soft in the center.
Optional Caramel Drizzle: For an added treat, drizzle with warm caramel sauce after the cookies have cooled.
Storage:
At room temperature: Store in an airtight container for up to 3 days.
In the refrigerator: Store for up to 1 week.
These Churro Cheesecake Cookies will be a hit at any gathering! With their crispy, cinnamon-sugar coating and creamy cheesecake center, they offer the best of both worlds in a single bite. Enjoy! 
