Churro Cheesecake Cookies

Churro Cheesecake Cookies Recipe

These Churro Cheesecake Cookies are the perfect blend of soft, cinnamon-sugar cookies and creamy cheesecake filling. The rich flavor of churros meets the smoothness of cheesecake in every bite. They’re sweet, decadent, and guaranteed to be a hit at any occasion!

Ingredients:

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt

For the Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Cookie Dough

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy, about 3-5 minutes.
3. Add the eggs and vanilla extract to the butter mixture, and mix well until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Be careful not to overmix.

Step 2: Roll the Dough into Balls

6. Scoop out dough into approximately 1-inch balls using a cookie scoop or tablespoon.
7. In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon to create the cinnamon-sugar coating.
8. Roll each cookie dough ball in the cinnamon-sugar mixture, making sure it’s fully coated.
9. Place the coated dough balls on the prepared baking sheet, leaving some space between each ball. Flatten each dough ball slightly using your fingers or the back of a spoon.

Step 3: Bake the Cookies

10. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are set. The cookies should look slightly puffed up when done.
11. Allow the cookies to cool completely on the baking sheet before assembling them.

Step 4: Make the Cheesecake Filling

12. In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. This will create the cheesecake filling for the sandwich.

Step 5: Assemble the Cookies

13. Pipe or spoon the cheesecake filling onto the flat side of one cooled cookie.
14. Top with another cookie, pressing gently to sandwich the two together.
15. If desired, roll the edges of the sandwich cookies in any leftover cinnamon-sugar mixture for extra flavor.
16. Refrigerate the assembled cookies for about 30 minutes to 1 hour to allow the cheesecake filling to set and firm up.

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Calories: 290 kcal per sandwich cookie

Servings: 16 sandwich cookies

Tips:

• Chill the dough: If you want thicker cookies, chill the dough for about 15 minutes before baking.
• Use a piping bag: For a cleaner and more precise application of the cheesecake filling, use a piping bag.
• Make ahead: These cookies store well in the fridge for up to 3-4 days. Keep them in an airtight container to preserve their freshness.
• Freezing: You can freeze the unfilled cookies for later use. Once frozen, thaw them and then fill with cheesecake filling before serving.

These Churro Cheesecake Cookies are the perfect combination of flavors and textures—soft cinnamon sugar cookies and creamy cheesecake filling that will satisfy any sweet tooth. Whether you’re baking for a party or treating yourself, these cookies are sure to impress!

Enjoy! 🍪