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
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - 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. - Make the Cheesecake Filling:
In a small bowl, beat together the cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy. - 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. - 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. - 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. - 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