Print

Churro Cheesecake Donut Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These soft, buttery cookies are stuffed with creamy cheesecake, baked to golden perfection, then coated in cinnamon sugar for the ultimate churro-donut-cookie combo.

Ingredients

Cookie Dough:

2¼ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter (softened)

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

⅓ cup milk

Cheesecake Filling:

4 ounces cream cheese (softened)

¼ cup powdered sugar

½ teaspoon vanilla extract

Cinnamon Sugar Coating:

½ cup granulated sugar

1 teaspoon ground cinnamon

3 tablespoons melted butter

Instructions

Step 1: Prepare the Cheesecake Filling

Beat cream cheese, powdered sugar, and vanilla until smooth.

Transfer to a piping or zip-top bag and chill for 15 minutes to firm.

Step 2: Make the Cookie Dough

In a medium bowl, whisk flour, baking powder, and salt.

In a large bowl, cream butter and sugar until fluffy.

Add egg and vanilla; mix until combined.

Gradually mix in dry ingredients, alternating with milk, to form a soft dough.

Step 3: Assemble the Cookies

Preheat oven to 350°F (175°C); line baking sheet with parchment.

Flatten a tablespoon of dough into a small circle.

Pipe a dollop of cheesecake filling in the center.

Top with another piece of dough, sealing the edges.

Place cookies on prepared baking sheet.

Step 4: Bake the Cookies

Bake for 10–12 minutes until lightly golden.

Let cool slightly before coating.

Step 5: Coat in Cinnamon Sugar

Mix cinnamon and sugar in a bowl.

Brush each cookie with melted butter.

Roll in cinnamon sugar until fully coated.

Cool completely before serving.

Notes

For extra indulgence, serve slightly warm with a drizzle of caramel or a dusting of powdered sugar.

These cookies freeze well—store baked cookies in an airtight container for up to 1 month.

Don’t overfill with cheesecake to prevent leakage during baking.

Use a small cookie scoop for even portions.