Description

These Churro Cheesecake Cookies blend two dessert classics into one irresistible treat. Soft cinnamon-sugar cookies are filled with creamy cheesecake and rolled in buttered cinnamon sugar for that perfect churro finish.

Ingredients

Scale

For the Cookie Dough:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon

For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
1 egg yolk

For the Topping:

¼ cup granulated sugar
1 tbsp ground cinnamon
¼ cup unsalted butter, melted

Instructions

1. Prepare the Cheesecake Filling

In a medium bowl, beat together the cream cheese, ¼ cup sugar, vanilla extract, and egg yolk until smooth and creamy. Chill in the refrigerator while preparing the dough.

2. Make the Cookie Dough

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mixture until fully combined.

3. Assemble the Cookies

Scoop about 1.5 tablespoons of dough and flatten slightly in your palm.
Add 1 teaspoon of chilled cheesecake filling to the center.
Fold the dough around the filling and roll gently into a ball.
Place onto the prepared baking sheet, spacing 2 inches apart.

4. Bake

Bake for 12–15 minutes, or until edges are lightly golden.
Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack.

5. Cinnamon Sugar Coating

In a small bowl, combine ¼ cup sugar with 1 tbsp cinnamon.
While cookies are still warm, brush them with melted butter.
Roll each cookie in the cinnamon sugar mixture to coat evenly.

Notes

Chilling the filling helps it stay firm and easy to work with when stuffing the cookies.
Don’t overbake—the cookies should be soft in the center with lightly golden edges.
You can freeze unbaked cookie dough balls (stuffed and uncoated) for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
If preferred, substitute the cinnamon-sugar coating with a simple dusting of powdered sugar after baking.

Use a cookie scoop for evenly sized cookies to ensure even baking.