Cheesecake Stuffed Churro Cookies
These cheesecake stuffed churro cookies combine the warm, spiced flavors of churros with creamy cheesecake filling. A decadent treat that's easy to make with common ingredients and perfect for dessert lovers!
Equipment
- Mixing bowl
- Electric mixer
- Baking sheet lined with parchment paper
- Cookie scoop or shape by hand
- Spatula
Ingredients
- 0.5 cup unsalted butter softened
- 1 cup sugar divided for dough and coating
- 1.25 cups all-purpose flour
- 1 tsp ground cinnamon
- 0.5 tsp baking powder
- 8 oz cream cheese
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and 1/2 cup of sugar until light and fluffy.
- Add the flour, cinnamon, and baking powder to the butter mixture. Mix until a soft dough forms. Cover and chill for 30 minutes.
- In another bowl, beat the cream cheese, remaining 1/2 cup sugar, and vanilla extract until smooth. Set aside.
- Using a cookie scoop or your hands, roll small balls of dough. Flatten each ball and add a small amount of the cheesecake filling to the center. Fold the edges of the dough around the filling and seal to form a stuffed cookie.
- Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Customization: Add a drizzle of caramel or chocolate sauce on top for extra indulgence.
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Serving Tip: Warm slightly before serving for the best flavor and texture.