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Churro cheesecake cookies bring together two favorite desserts in one soft and irresistible bite. Each cookie hides a creamy cheesecake filling at its center and gets tumbled in a classic spiced sugar for that unmistakable churro finish. This recipe is a go-to when I want to wow friends during gatherings or just spoil my family on a chill weekend afternoon.
I first created these for a school bake sale and everyone thought I had gone to a fancy bakery. They flew off the tray within minutes and have been a most-requested treat ever since.
Ingredients
- Unsalted butter: gives richness and keeps the cookies soft be sure it is very soft before creaming
- Granulated sugar and light brown sugar: create the perfect balance of sweetness and moisture brown sugar helps with chewiness
- Large eggs: help bind the dough and give structure look for fresh ones with no cracks
- Vanilla extract: deepens the flavor pure vanilla makes a difference
- All-purpose flour: forms the base use a quality unbleached flour for best cookies
- Baking soda: adds lift and softness check freshness by seeing if it bubbles in a bit of vinegar
- Salt: balances sweetness and highlights flavors fine sea salt is a good pick
- Ground cinnamon: is essential for that churro spice use fresh and aromatic cinnamon
- Cream cheese: for the filling must be full-fat and fully softened to blend smoothly
- Egg yolk: enriches the cheesecake center adding creaminess
- Melted butter: lets the sugar coating stick to the cookies opt for unsalted to avoid salty taste
Step-by-Step Instructions
- Prepare the Cheesecake Filling:
- In a stand mixer or with a hand mixer beat the softened cream cheese with the sugar vanilla and egg yolk until smooth and fluffy. Chill the mixture in the refrigerator while you move to the dough steps. Chilling makes it easier to fill the cookies later.
- Make the Cookie Dough:
- Set your oven to three hundred fifty degrees Fahrenheit and line your cookie sheets with parchment paper for easy cleanup. In a large mixing bowl cream your soft butter with the granulated and brown sugars for several minutes until it becomes pale and light. Add eggs one after the other mixing well after each addition then pour in the vanilla for a boost of flavor. In a second bowl whisk together the flour baking soda salt and cinnamon breaking up any clumps. Slowly add the dry mixture to the wet ingredients stopping when no dry streaks remain for best texture.
- Shape the Cookies:
- Scoop about one and a half tablespoons of dough and flatten gently in your palm. Place a teaspoon of the chilled cheesecake filling in the center and fold the dough carefully around it so the filling is completely encased. Roll back into a ball and repeat for all dough.
- Bake the Cookies:
- Arrange the dough balls on your parchment-lined sheets leaving enough room between each to let them spread. Bake for twelve to fifteen minutes until the edges are a beautiful golden brown and the centers look just set. Cool on the tray for a couple minutes then transfer to a rack.
- Coat the Cookies:
- While the cookies are still warm but not hot combine sugar and cinnamon in a wide bowl. Brush each cookie lightly with melted butter so the coating sticks. Roll the cookies through the cinnamon sugar until fully coated for that classic churro essence.
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My favorite part of this recipe is swirling the cheesecake filling in the center. One time my youngest insisted on helping fill the cookies and his giggles made a happy memory that brings a smile every time I bake these.
How to Store These Cookies
Store the baked cookies in an airtight container at room temperature for up to four days. For longer storage place in the freezer. Layer with parchment or waxed paper to avoid sticking. Thaw at room temperature before serving.
Easy Ingredient Substitutes
If you are out of brown sugar use all granulated sugar and add a teaspoon of molasses if you have it. You can also try using a dairy-free cream cheese if you want a non-dairy option. Whole wheat flour can replace part of the all-purpose for a slightly heartier cookie.
Serving Ideas
Serve churro cheesecake cookies warm for the dreamiest texture. Try pairing with hot chocolate or coffee for an afternoon treat. For special occasions arrange them on a platter with fresh berries or drizzle lightly with chocolate sauce.
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The Churro Cookie Story
Churros have origins in Spain and Latin America and are traditionally fried. Merging that nostalgic cinnamon sugar with the rich tang of cheesecake brings a playful twist that always stands out at bake sales and potlucks.
Common Recipe Questions
- → What makes these cookies taste like churros?
The blend of ground cinnamon and sugar coating after baking gives these cookies their signature churro taste and scent.
- → How do you achieve the creamy cheesecake center?
The center is made by wrapping a smooth cream cheese mixture inside the cookie dough before baking, resulting in a rich, creamy filling.
- → Can you prepare the dough ahead of time?
Yes! The cookie dough and cheesecake filling can both be made ahead and chilled until ready to assemble and bake.
- → What's the best way to coat the cookies in cinnamon sugar?
Brush the warm cookies with melted butter right after baking, then roll them in the cinnamon sugar mixture for an even coating.
- → Are these cookies best served warm or cold?
They’re delicious both ways, but serving them slightly warm enhances the flavors and gives a soft, gooey center.
- → Can these cookies be frozen for later?
Yes, these cookies freeze well. Cool them completely, then store in an airtight container for up to two months.