Churro Cheesecake Donut Cookies

Churro Cheesecake Donut Cookies blend crispy churro flavor with the creamy surprise of cheesecake, all tucked into one gooey-centered cookie. Imagine warm cinnamon sugar on the outside and a tangy cheesecake bite hidden inside—utter comfort for any day. When I crave both a donut and a slice of cheesecake, these cookies settle the debate every time.

My friends always ask for this recipe after trying it at get-togethers. The first time I brought a batch to family brunch, the entire plate disappeared before lunch was even served.

Ingredients

• Unsalted butter softened: gives these cookies tender texture and rich flavor Use good quality butter for the best results
• Granulated sugar: provides sweetness and helps create crisp edges White sugar works best for the signature churro bite
• Large eggs: bind everything and add richness Always opt for fresh eggs for a fluffier result
• Vanilla extract: deepens flavor Pure extract is worth the investment for that fragrant bakery-fresh aroma
• All-purpose flour: gives structure Sift for extra soft cookies
• Baking powder: makes the cookies rise just enough
• Baking soda: prevents any overly dense bites
• Salt: balances the sweetness Switch to sea salt if you like a subtle saltiness
• Cream cheese softened: forms the creamy tangy center Full-fat is key for the lushest texture
• Ground cinnamon: in the coating brings churro essence Fresh cinnamon packs the biggest punch
• Tips for selecting: For cream cheese look for brick style with minimal additives For cinnamon pick fresh and fragrant ground cinnamon for the boldest flavor

Step-by-Step Instructions

Prepare the Dough:

Cream the softened butter and sugar together with a hand mixer for about four minutes This step traps air creating a fluffy cookie base

Beat in the eggs and vanilla:

Add eggs one at a time mixing well after each addition until the mixture is smooth and glossy The vanilla rounds out flavors

Combine dry ingredients and mix:

In a separate bowl whisk flour baking powder baking soda and salt Sift if possible Add gradually into the wet mixture mixing with a spatula until just combined For the best texture stop mixing as soon as flour disappears

Chill the dough:

Cover the bowl and refrigerate for at least thirty minutes Chilling helps the dough firm up so it is easier to handle and reduces spreading during baking

Prepare the Cheesecake Filling:

Beat the cream cheese with a hand mixer for two minutes until fluffy Beat in sugar and vanilla until the mixture is silky and smooth

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper Parchment prevents sticking and burning

Assemble the Cookies:

Scoop a generous tablespoon of chilled dough and flatten it in your hand Place a teaspoon of cheesecake filling in the center Top with another tablespoon of dough Press the edges together sealing the cheesecake inside Roll gently into a ball Repeat with all dough and filling

Bake the Cookies:

Arrange dough balls on the baking sheet spacing them apart Bake for twelve to fifteen minutes until the edges are golden and centers are set but still soft Cool for five minutes on the sheet before gently moving

Coat the Cookies in Cinnamon Sugar:

Mix sugar and cinnamon in a bowl Roll each still warm cookie gently in the cinnamon sugar tapping off any excess for an even coating

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Cream cheese is my not-so-secret obsession The tangy filling against the cinnamon exterior reminds me of dunking fresh churros into rich dulce de leche with my cousins on Sunday afternoons

Storage Tips

These cookies keep well in an airtight container at room temperature for up to three days The chilled dough and baked cookies both freeze beautifully Freeze baked cookies individually then thaw and re-roll in cinnamon sugar for extra crunch on serving day

Ingredient Substitutions

You can swap the cream cheese for mascarpone for a milder filling Use gluten free all-purpose flour for those with dietary needs Dairy free butter and vegan cream cheese also work well if you need a plant-based version

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Serving Suggestions

Serve them warm with coffee for a decadent brunch treat They also pair perfectly with fresh berries and a dollop of whipped cream For parties arrange them on a platter with a drizzle of caramel on the side

Cultural and Historical Context

This recipe borrows from traditional churros found at Spanish and Latin American street fairs and combines them with the American cheesecake obsession Creating fusion bakes like this celebrates comfort treats from different cultures in a single bite

Common Recipe Questions

→ What’s the texture like for these cookies?

These cookies feature a soft, chewy center from the cream cheese filling and a tender crumb, while the cinnamon sugar coating adds a light crunch on the outside.

→ Can I use low-fat cream cheese for the filling?

Yes, you can use low-fat cream cheese, but full-fat provides a richer texture and creamier center.

→ Is it necessary to chill the dough before baking?

Chilling the dough helps prevent spreading, producing thicker, softer cookies with a uniform shape and texture.

→ How do I ensure the cookies are baked through?

Bake until the edges are lightly golden and the cookies are slightly set. Allow them to cool for best results.

→ Can these cookies be made ahead of time?

Yes, you can assemble and chill the dough balls in advance, then bake and coat with cinnamon sugar fresh before serving.