Churro Cheesecake Cookies Recipe

Cookies are one of those desserts that everyone loves, but what if you could take the classic soft, chewy cookie and elevate it by combining the rich flavor of cheesecake with the warm, cinnamon-sugar goodness of churros? That’s exactly what this Churro Cheesecake Cookie recipe does. By incorporating a rich, tangy cheesecake filling inside a cinnamon-sugar-coated cookie base, you create a treat that’s the best of both worlds.

These cookies are not only delicious but also fun to make. The layers of cinnamon-sugar coating and creamy cheesecake filling make each bite an indulgent experience. Perfect for sharing at parties, family gatherings, or simply as a sweet snack for yourself.

Let’s break down everything you need to know about crafting these incredible cookies, from essential ingredients to expert tips for success!

Section 1: Understanding the Ingredients

In this section, we’ll go through each ingredient needed for these Churro Cheesecake Cookies and explain its role in the recipe. Understanding the purpose of each component will help you achieve the perfect balance of flavors and textures.

1.1: The Cookie Dough Base

• Butter: Butter is essential for giving the cookie dough its rich flavor and tender texture. The fat in butter contributes to the cookies’ softness and helps them bake to the perfect consistency.
• Granulated Sugar: Sugar sweetens the dough and adds to the softness of the cookie. It also contributes to the cookies’ chewy texture when paired with butter.
• Brown Sugar: Brown sugar adds moisture and depth of flavor to the dough, giving it a subtle molasses flavor that complements the cinnamon-sugar coating.
• Eggs: Eggs act as a binder, helping hold the cookie dough together. They also contribute to the chewy texture and the overall structure of the cookie.
• Vanilla Extract: Vanilla enhances the sweetness and richness of the cookie base, adding a lovely flavor that balances the tang of the cheesecake filling.
• All-Purpose Flour: Flour gives the dough structure, allowing it to hold together while baking. It’s the backbone of any cookie dough and is the main dry ingredient in this recipe.
• Baking Soda: Baking soda helps the cookies spread and become fluffy during baking. It also works to balance the acidity of the cream cheese in the cheesecake filling.
• Salt: A small amount of salt is needed to bring out the flavors of the other ingredients. It enhances the sweetness of the dough and creates balance in the cookie.
• Cinnamon: Cinnamon is the star spice of these churro-inspired cookies. It adds warmth and depth of flavor to the cookie dough, complementing the cinnamon-sugar coating.

1.2: The Cheesecake Filling

• Cream Cheese: Cream cheese is the key ingredient that gives the filling its signature tangy flavor and creamy texture. It helps create the cheesecake-like consistency and adds richness.
• Granulated Sugar: A bit of sugar sweetens the cheesecake filling and balances the tangy flavor of the cream cheese.
• Vanilla Extract: A small amount of vanilla extract enhances the flavor of the cheesecake filling, complementing the vanilla in the cookie dough.
• Egg Yolk: The egg yolk adds richness to the cheesecake filling and helps bind it together, creating the perfect creamy texture.
• Flour: A tiny bit of flour helps thicken the cheesecake filling and prevents it from being too runny when baked inside the cookie dough.

1.3: Cinnamon-Sugar Coating

• Granulated Sugar: The sugar helps to create a sweet, crisp outer coating for the cookies, adding to the overall sweetness and texture.
• Cinnamon: Cinnamon gives the cookies their churro-like flavor. Coating the cookies in cinnamon-sugar adds the perfect finishing touch.

Section 2: Step-by-Step Instructions for Churro Cheesecake Cookies

In this section, I’ll guide you through the full process of making Churro Cheesecake Cookies, from start to finish. We’ll break it down into manageable steps to ensure your success.

2.1: Preparing the Cheesecake Filling

Before you begin working on the cookie dough, it’s important to prepare the cheesecake filling. This can be done in advance so that the filling is ready to be added to the cookies once the dough is made.

1. Softening the Cream Cheese: Begin by allowing your cream cheese to soften at room temperature for about 30 minutes. This will make it easier to mix and help achieve a smooth consistency.
2. Mixing the Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, vanilla extract, egg yolk, and flour. Use a hand mixer or stand mixer to beat the mixture until smooth and creamy. The filling should be thick but spreadable.
3. Chill the Filling: Transfer the cheesecake mixture to a small bowl, cover it with plastic wrap, and refrigerate it for at least 30 minutes. Chilling the filling will help it firm up, making it easier to scoop and handle when assembling the cookies.

2.2: Preparing the Cookie Dough

Now it’s time to make the cookie dough that will encase the cheesecake filling.

1. Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy. This should take about 3-5 minutes.
2. Add the Eggs and Vanilla: Once the butter and sugars are well combined, add the eggs and vanilla extract. Continue to mix until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Be careful not to overmix, as this can lead to tough cookies.
4. Chill the Dough: To prevent the cookies from spreading too much during baking, chill the cookie dough in the refrigerator for at least 30 minutes. This helps the dough firm up and maintain its shape when baking.

2.3: Assembling the Cookies

Now comes the fun part: assembling the churro cheesecake cookies!

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Prepare the Cheesecake Filling: While the dough is chilling, remove the cheesecake filling from the fridge and use a small cookie scoop to scoop out small balls of the cheesecake filling. Each ball should be about 1 teaspoon in size. Place the scooped filling onto a plate and return it to the refrigerator to keep it firm.
3. Scoop the Cookie Dough: After the dough has chilled, scoop out portions of the cookie dough, using about 1 tablespoon of dough for each cookie. Roll each portion of dough into a ball.
4. Stuff with Cheesecake: Take one of the cheesecake filling balls and gently press it into the center of the cookie dough ball. Seal the dough around the filling, making sure it’s completely enclosed.

2.4: Coating the Cookies in Cinnamon-Sugar

1. Prepare the Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and cinnamon.
2. Coat the Cookies: Roll each cookie dough ball (with the cheesecake filling inside) in the cinnamon-sugar mixture, ensuring it is fully coated.

2.5: Baking the Cookies

1. Place on Baking Sheets: Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
2. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies have spread slightly. The center should remain soft and slightly puffy.
3. Cool on the Baking Sheet: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Section 3: Expert Tips for Perfect Churro Cheesecake Cookies

To ensure your Churro Cheesecake Cookies turn out perfectly every time, here are some expert tips and troubleshooting advice:

3.1: Consistency of the Dough and Filling

• Cookie Dough: If the dough feels too sticky, chill it for an additional 10-15 minutes before scooping. You want it to be firm enough to handle without sticking to your hands.
• Cheesecake Filling: If the cheesecake filling is too soft to handle, return it to the fridge to chill for a little longer. It should be firm but still creamy.

3.2: The Right Oven Temperature

Ovens vary, so be sure to check the cookies around 10 minutes into baking. If they’re golden on the edges but still soft in the center, they’re done. If you wait too long, they may overbake and lose their chewy texture.

3.3: Preventing the Cheesecake from Leaking

Ensure that the dough fully surrounds the cheesecake filling before baking. If the dough isn’t sealed well, the filling could leak out while baking. Don’t be afraid to pinch the dough tightly around the filling to create a secure seal.

Section 4: Variations and Customization

While Churro Cheesecake Cookies are already pretty perfect, here are a few variations you can try to make them even more fun and customizable:

4.1: Chocolate Churro Cheesecake Cookies

Add some mini chocolate chips or drizzle melted chocolate over the top of the cookies for a decadent chocolate twist on the classic churro flavor.

4.2: Red Velvet Churro Cheesecake Cookies

Swap out some of the regular flour for cocoa powder and add a bit of red food coloring to the dough for a festive red velvet version of these cookies. Pair with a cream cheese filling for the ultimate treat.

4.3: Stuffed Churro Cookies with Nutella

Replace the cheesecake filling with Nutella or peanut butter for a rich, gooey center. The chocolate hazelnut filling will pair wonderfully with the cinnamon-sugar coating.

Section 5: Serving and Storage Tips

5.1: Serving the Cookies

These cookies are perfect for any occasion, whether it’s a holiday, birthday, or casual treat. Serve them with a glass of milk, coffee, or hot cocoa for the ultimate indulgence.

5.2: Storing the Cookies

To keep these cookies fresh:

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days.
• Freezing: You can freeze the cookie dough balls before baking. Place them on a baking sheet and freeze until firm, then transfer to a ziplock bag. Bake from frozen, adding a few extra minutes to the baking time.

Conclusion

Churro Cheesecake Cookies are the ultimate fusion of flavors, combining the crispy, cinnamon-sugar goodness of churros with the creamy, tangy richness of cheesecake. These cookies are indulgent, irresistible, and perfect for any occasion. By following the steps and tips outlined in this guide, you’ll be able to create these incredible cookies with ease, and impress your family and friends with your baking skills.

Yield: 24 Cookies

Churro Cheesecake Cookies Recipe

Print

Cookies are one of those desserts that everyone loves, but what if you could take the classic soft, chewy cookie and elevate it by combining the rich flavor of cheesecake with the warm, cinnamon-sugar goodness of churros? That’s exactly what this Churro Cheesecake Cookie recipe does. By incorporating a rich, tangy cheesecake filling inside a cinnamon-sugar-coated cookie base, you create a treat that’s the best of both worlds.

Prep Time 20 minutes

Cook Time 15 minutes

Ingredients

• For the Cookies:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• For the Cinnamon Sugar Coating:
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Make the cheesecake filling:

• In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• Chill the filling in the refrigerator while you make the cookie dough.

3. Prepare the cookie dough:

• In a separate bowl, whisk together the flour, baking soda, and salt.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add the egg and vanilla extract, and beat until fully combined.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

4. Form the cookies:

• Scoop about 1 tablespoon of cookie dough and roll it into a ball.
• Press your thumb or a small spoon into the center of each dough ball to create an indent.
• Place about 1 teaspoon of the chilled cheesecake filling into the indent. Carefully pinch the dough around the filling to seal it inside.

5. Cinnamon-sugar coating:

• In a small bowl, mix together the granulated sugar and cinnamon for the coating.
• Roll each cookie dough ball (now with the cheesecake filling inside) into the cinnamon-sugar mixture until fully coated.

6. Bake:

• Place the dough balls on the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven for 12-15 minutes, or until the cookies are golden around the edges. The center will look slightly soft—this is normal, as they firm up while cooling.

7. Cool and enjoy:

• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

• Cheesecake Filling: Make sure the cream cheese is softened to room temperature for a smoother filling. If it's too firm, it can be difficult to mix.
• Cookie Texture: The cookies will be soft and chewy with a creamy surprise in the center. They will firm up as they cool.
• Make-Ahead Tip: You can prepare the dough and cheesecake filling in advance. Refrigerate the dough for up to 2 days or freeze it for longer storage. You can also freeze the filled dough balls before baking and bake them directly from frozen (just add a couple of extra minutes to the bake time).
• Customization: Try adding a dash of nutmeg or cardamom to the cinnamon-sugar mixture for a little extra warmth!