Churro Cheesecake Cookies (Printer-Friendly Layout)
Fluffy cookies loaded with cinnamon sugar and stuffed with a creamy cheesecake middle. You won’t be able to eat just one.
# Ingredients You'll Need:
→ Cookie Dough
01 -
1 teaspoon ground cinnamon
02 -
0.5 teaspoon salt
03 -
1 teaspoon baking soda
04 -
375 g all-purpose flour
05 -
1 teaspoon vanilla extract
06 -
2 large eggs
07 -
220 g light brown sugar, packed
08 -
200 g granulated sugar
09 -
225 g unsalted butter, softened
→ Cheesecake Filling
10 -
1 egg yolk
11 -
1 teaspoon vanilla extract
12 -
50 g granulated sugar
13 -
225 g cream cheese, softened
→ Cinnamon Sugar Topping
14 -
60 ml unsalted butter, melted
15 -
1 tablespoon ground cinnamon
16 -
50 g granulated sugar
# Step-by-Step Instructions:
01 -
Dig in while the cookies are still a bit warm, or let 'em finish cooling so they get perfectly chewy. Either way, these are super tasty.
02 -
In a small bowl, stir together the sugar and cinnamon. Use a pastry brush to dab a little melted butter on each warm cookie, then toss them all around in the cinnamon-sugar until they're covered.
03 -
Bake the tray at 175°C for around 12 to 15 minutes. The edges will turn just right—golden and crispy. Let 'em hang out on the tray a bit before moving them over to a wire rack.
04 -
Drop the dough balls onto your lined tray. Make sure to give each about 5 cm of breathing room so they don't join together.
05 -
Grab a scoop of dough (about 1.5 tablespoons). Press it out a little, add a chilled spoonful of creamy filling to the center, and wrap the dough around it. Roll softly into a ball shape.
06 -
Whisk the flour with the cinnamon, baking soda, and salt. Pour this dry mix into your butter-and-sugar bowl in a couple of rounds. Mix it up just until no dry flour is left—don't keep stirring.
07 -
Take your big mixing bowl and beat together the softened butter with the brown and white sugars till the mix is fluffy and lighter. Drop in the eggs one by one, mixing each in. Add the vanilla and give it one more quick stir.
08 -
Flip the oven to 175°C. Lay parchment paper across your baking sheet so cookies come off cleanly after baking.
09 -
Beat the softened cream cheese with sugar, vanilla, and egg yolk in a mixing bowl. Get it smooth and creamy. Pop it in the fridge while you work on your dough; it'll make handling so much easier.
# Extra Tips and Tricks:
01 -
Keep the cheesecake filling cold before you build the cookies. It's way easier to handle and doesn't spill out when you bake them.