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Churro Cheesecake Donut Cookies

Churro Cheesecake Donut Cookies

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  • Author: Jake
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Churro Cheesecake Donut Cookies are the perfect mix of crispy, cinnamon-sugar-coated donut and creamy cheesecake filling. Soft and chewy on the inside with a golden, crunchy outside, these cookies are an irresistible treat that will satisfy any dessert lover.


Ingredients

Units Scale

For the Cookie Dough:

  • 1 1/2 cups (180g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk

For the Churro Coating:

  • 1/4 cup (50g) granulated sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Make the Cookie Dough:
    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually mix in the dry ingredients until a dough forms.
  3. Make the Cheesecake Filling:
    In a small bowl, beat together the cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy.
  4. Form the Cookies:
    Scoop a tablespoon of cookie dough and flatten it slightly into a disc shape. Place a small spoonful of cheesecake filling in the center, then top with another tablespoon of dough. Pinch the edges together to seal the filling inside, shaping the dough into a ball.
  5. Coat the Cookies:
    In a small bowl, mix the sugar and cinnamon for the churro coating. Roll each cookie ball in the cinnamon-sugar mixture until fully coated.
  6. Bake the Cookies:
    Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown and slightly firm around the edges.
  7. Cool and Serve:
    Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra twist, drizzle melted chocolate or caramel sauce over the cooled cookies.
  • Store cookies in an airtight container for up to 3 days. You can also freeze them for longer storage.
  • If you prefer a firmer cheesecake center, chill the cheesecake filling for 10 minutes before using it.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 200
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 35mg