Churro Cheesecake Cookies combine the best of both worlds: the crispy, cinnamon-sugar-coated churro and a rich, creamy cheesecake filling. These cookies are a fun and indulgent treat that brings together the warmth and sweetness of churros with the smooth, tangy flavor of cheesecake. With a soft, chewy texture and a slightly crisp exterior, these cookies are perfect for any occasion and will quickly become a favorite in your baking rotation.
Why You’ll Love These Churro Cheesecake Cookies
These cookies are the perfect balance of cinnamon and cream cheese flavors. The outside is coated in cinnamon-sugar, giving you that delicious churro crunch, while the inside holds a smooth, tangy cheesecake center that melts in your mouth. They’re soft and chewy with just the right amount of sweetness, making each bite a delightful experience. Whether you’re serving them at a party or enjoying them with a cup of coffee, these cookies will impress everyone with their irresistible combination of flavors.
Ingredients
For the Cookie Dough:
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground cinnamon
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1/2 teaspoon vanilla extract
For Rolling:
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1/4 cup granulated sugar
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1 teaspoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the Oven:
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
Make the Cheesecake Filling:
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In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Set aside.
Make the Cookie Dough:
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In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
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Add the egg and vanilla extract, and beat until fully combined.
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In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Assemble the Cookies:
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Scoop about 1 tablespoon of cookie dough and flatten it slightly with your hands.
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Place about 1 teaspoon of the cheesecake filling in the center of the dough, then top with another tablespoon of cookie dough. Gently pinch the edges together to seal the filling inside, ensuring the cheesecake filling is completely encased in the dough.
Roll the Cookies:
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In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
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Roll each filled cookie dough ball in the cinnamon-sugar mixture, coating it evenly.
Bake:
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Place the rolled cookies on the prepared baking sheets, about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
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Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve:
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Enjoy the cookies fresh, or store them in an airtight container for up to a week.
Servings and Timing
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Servings: 24 cookies
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Prep Time: 15 minutes
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Cooking Time: 12 minutes
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Total Time: 27 minutes
Variations
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Chocolate Lovers: Add 1/2 cup mini chocolate chips to the dough for a bit of extra sweetness and texture.
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Nutty Option: Add finely chopped nuts like pecans or walnuts to the cookie dough for added crunch.
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Vegan Version: Substitute the butter with vegan butter and use a dairy-free cream cheese for the filling.
Storage/Reheating
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Storage: Store the cookies in an airtight container at room temperature for up to a week. They can also be stored in the fridge for longer freshness.
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Freezing: These cookies freeze well! Place them in an airtight container or freezer bag, and store for up to 3 months. To thaw, let them sit at room temperature for 10-15 minutes.
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Reheating: Warm them up in the microwave for about 10-15 seconds to enjoy the gooey cheesecake center again.
FAQs
Can I use store-bought cookie dough for these cookies?
While homemade dough yields the best results, you can use store-bought cookie dough as a shortcut. Just make sure the dough is soft enough to encase the cheesecake filling.
Can I make the cheesecake filling ahead of time?
Yes, you can make the cheesecake filling in advance. Store it in an airtight container in the fridge for up to 2 days before using.
How do I prevent the cheesecake filling from leaking out?
Make sure to seal the edges of the cookie dough tightly around the cheesecake filling. This will help keep the filling inside during baking.
Can I use a different type of filling?
Yes, feel free to experiment with different fillings like Nutella, peanut butter, or even fruit preserves for a unique twist.
Are these cookies gluten-free?
These cookies are made with all-purpose flour, so they are not gluten-free. However, you can substitute the flour with a gluten-free flour blend to make them gluten-free.
Conclusion
Churro Cheesecake Cookies are the perfect dessert for anyone who loves the combination of cinnamon, sugar, and creamy cheesecake. With their chewy texture, tangy cheesecake center, and cinnamon-sugar coating, they’re sure to be a hit at any gathering. These cookies are quick to make, yet look and taste like something special. Enjoy them fresh from the oven, or store them for a sweet treat throughout the week!
Print
Churro Cheesecake Cookies – A Sweet Fusion of Two Favorites
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Churro Cheesecake Cookies are a delightful combination of two beloved desserts: churros and cheesecake. These soft, chewy cookies are coated in cinnamon sugar, with a rich, creamy cheesecake filling in the center. Perfectly balanced with a crispy exterior and a smooth interior, these cookies are an irresistible treat.
Ingredients
For the Cookie Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For Rolling:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Make the cheesecake filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Make the cookie dough: In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Assemble the cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly with your hands. Place about 1 teaspoon of cheesecake filling in the center, then top with another tablespoon of cookie dough. Gently pinch the edges together to seal the filling inside.
Roll the cookies: Roll each filled cookie dough ball in the cinnamon and sugar mixture, coating it evenly.
Bake: Place the cookies on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh, but can be stored in an airtight container for up to 3 days.
You can freeze these cookies before baking. Just roll them in cinnamon sugar and freeze the dough balls. Bake directly from frozen, adding a couple of extra minutes to the baking time.
For a fun variation, try adding chocolate chips to the cookie dough for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
