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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.
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
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.
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.
Find it online: https://allrecipesmade.com/churro-cheesecake-donut-cookies/