Description
These Churro Cheesecake Donut Cookies are the ultimate fusion of three favorite treats: the crisp, cinnamon-sugar coating of churros, the creamy filling of cheesecake, and the soft, donut-like texture of cookies. Perfect for parties, holidays, or any time you want a fun and indulgent dessert, these cookies are both easy to make and irresistibly delicious!
Ingredients
Units
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For the cookie dough:
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup milk
For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For the cinnamon sugar coating:
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the cheesecake filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small dollops (about 1 tsp) onto a parchment-lined plate or tray. Freeze for 20-30 minutes until firm.
- Prepare the cookie dough: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and milk. Gradually add the dry ingredients to the wet ingredients until combined.
- Assemble the cookies: Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake filling dollop in the center, then fold the dough around it, sealing the edges. Roll the filled dough ball gently between your hands to smooth it.
- Bake: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Let cool slightly on the baking sheet before transferring to a wire rack.
- Coat in cinnamon sugar: Mix the granulated sugar and cinnamon in a small bowl. Brush each cookie lightly with melted butter, then roll in the cinnamon sugar mixture until fully coated.
- Serve and enjoy: Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Notes
- For a caramel-filled variation, add a small piece of caramel along with the cheesecake filling.
- These cookies are best enjoyed on the day they are made, but you can reheat them slightly for a fresh-out-of-the-oven taste.
- Adjust the cinnamon sugar ratio to your taste if you prefer more or less cinnamon.
Nutrition
- Serving Size: 1 cookie
- Calories: ~200
- Sugar: 12g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg