Churro Cheesecake Donut Cookies
Ingredients
For the Cookie Base:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
For the Cinnamon-Sugar Coating:
1/2 cup granulated sugar
1 tbsp ground cinnamon
For the Glaze (Optional):
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Instructions
1. Prepare the Cheesecake Filling:
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Scoop the mixture into small teaspoon-sized dollops onto a parchment-lined baking sheet. Freeze for about 30 minutes (or until firm).
2. Make the Cookie Dough:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add the eggs, one at a time, and mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
3. Assemble the Cookies:
Scoop about 2 tablespoons of dough, flatten it in your hand, and place a frozen cheesecake dollop in the center.
Wrap the dough around the filling, sealing it completely. Roll it into a ball.
Repeat with the remaining dough and cheesecake filling.
4. Cinnamon-Sugar Coating:
In a small bowl, mix the granulated sugar and ground cinnamon.
Roll each cookie dough ball in the cinnamon-sugar mixture until fully coated.
5. Bake the Cookies:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are slightly golden but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
6. Optional Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cookies for a “donut-style” finish.
