Description
Dive into the delightful fusion of churros, cheesecake, and cookies with these Churro Cheesecake Stuffed Cookies. Each bite offers a warm, cinnamon-sugar crunch followed by a creamy cheesecake surprise.
Ingredients
Scale
- 1 cup Unsalted Butter
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 8 oz Cream Cheese
- 1 cup Powdered Sugar
- 1/4 cup Granulated Sugar (for coating)
- 2 teaspoons Ground Cinnamon
Instructions
- In a medium bowl, combine the softened full-fat cream cheese, powdered sugar, and vanilla extract.
- Using an electric mixer, beat the ingredients on medium speed until the mixture is completely smooth, creamy, and lump-free.
- Scoop the cheesecake filling onto a sheet of parchment paper, forming small, uniform balls, roughly 1-inch in diameter.
- Place the parchment paper with the cheesecake balls onto a small baking sheet or plate and freeze for at least 30-45 minutes, or until firm.
- While the cheesecake filling is firming up, prepare the churro coating by whisking together the granulated sugar and ground cinnamon in a shallow bowl.
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Retrieve the frozen cheesecake balls from the freezer.
- Scoop about 2 tablespoons of cookie dough and flatten it into a disc in the palm of your hand.
- Place one frozen cheesecake ball in the center of the flattened cookie dough disc.
- Carefully wrap the cookie dough around the cheesecake ball, pinching the edges to completely seal the filling inside.
- Gently roll the sealed cookie dough ball in the prepared cinnamon sugar mixture, ensuring it’s evenly coated on all sides.
- Place the coated cookie dough balls about 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- Adjust cinnamon sugar ratio to taste.
- Store leftovers in an airtight container.
- These cookies can be frozen for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg