If you are on the lookout for a unique twist to satisfy your sweet tooth, the Cheesecake Stuffed Churro Cookies Recipe is an absolute must-try. These delightful cookies combine the irresistible crispness and cinnamon sugar coating of traditional churros with a creamy, dreamy cheesecake center. Each bite offers a perfect harmony of crunchy exterior and soft, luscious filling, making it a standout treat for any occasion or just a cozy day at home. Trust me, once you make these, they’ll be a new favorite in your cookie collection!
Ingredients You’ll Need
This recipe calls for simple, familiar ingredients that come together beautifully to create layers of flavor and texture. Each component plays a crucial role, from the buttery dough to the creamy cheesecake filling and that signature cinnamon sugar coating that brings it all to life.
- 1/2 cup unsalted butter, softened: Provides the rich, tender base for the cookie dough.
- 1/2 cup granulated sugar: Adds sweetness and helps create lightness in the dough.
- 1/4 cup brown sugar: Contributes subtle molasses notes for depth of flavor.
- 1 large egg: Binds the ingredients while adding moisture.
- 1 tsp vanilla extract: Enhances the overall aroma and flavor profile.
- 1 1/2 cups all-purpose flour: Forms the structure of the cookie.
- 1/2 tsp baking soda: Helps with leavening and texture.
- 1/4 tsp salt: Balances sweetness and intensifies flavor.
- 1 tsp ground cinnamon: Gives that iconic churro spice kick in the dough.
- 4 oz cream cheese, softened: Creates the luscious, creamy cheesecake filling inside.
- 1/4 cup powdered sugar: Sweetens the cheesecake filling effortlessly.
- 1/2 tsp vanilla extract (for filling): Adds a delicate fragrance to the cheesecake center.
- 1/4 cup granulated sugar (for coating): Combines with cinnamon to make the signature churro exterior.
- 1 tsp ground cinnamon (for coating): Essential for that cinnamon-sugar churro flavor finish.
How to Make Cheesecake Stuffed Churro Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). This ensures it reaches the perfect baking temperature by the time you’ve shaped your cookies. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and pale. This aeration is key to achieving tender cookies, as it traps air that expands during baking. Then, mix in the egg and vanilla extract until everything is well combined and smooth.
Step 3: Combine Dry Ingredients and Mix Dough
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mix to the butter-sugar mixture, stirring just until a soft dough forms. Be careful not to overmix at this stage to keep your cookies tender. Cover and chill the dough for 30 minutes—this step helps the flavors meld and makes the dough easier to handle.
Step 4: Prepare the Cheesecake Filling
While the dough rests, whip together the softened cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth and creamy. Pop this filling into the fridge for 15 minutes to firm up slightly, which will make scooping and sealing inside the dough much easier.
Step 5: Assemble the Cookies
Scoop about 1 1/2 tablespoons of chilled cookie dough and flatten it gently in your palm. Place a teaspoon of cheesecake filling in the center, then carefully wrap the dough around the filling, sealing it completely. This step is the magic moment where the cookie turns into a delightful stuffed surprise.
Step 6: Coat the Cookies in Cinnamon Sugar
Mix together the granulated sugar and ground cinnamon in a small bowl to create your churro coating. Roll each cookie ball in the cinnamon sugar mixture until fully covered. This not only tastes amazing but creates that signature golden, crunchy churro exterior that’s so addictive.
Step 7: Bake to Perfection
Arrange the coated cookies on the prepared baking sheet, leaving about 2 inches between each to allow for slight spreading. Bake for 12-15 minutes, or until the edges are set and the tops puff up just a bit. Your kitchen will start to smell incredible at this point, and you’ll be eager to try them!
Step 8: Cool and Enjoy
Allow the cookies to cool directly on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature to fully enjoy the delightful contrast of gooey cheesecake and crisp churro cookie.
How to Serve Cheesecake Stuffed Churro Cookies Recipe
Garnishes
A light dusting of powdered sugar or an extra sprinkle of cinnamon sugar over the top adds that beautiful finishing touch and a little extra sweetness. For an indulgent treat, serve with a drizzle of melted chocolate or caramel sauce alongside.
Side Dishes
Pair these cookies with a cup of rich hot chocolate or spiced coffee to enhance their warm cinnamon flavors. They also complement fresh berries or a dollop of whipped cream for a simple yet elegant dessert spread.
Creative Ways to Present
For a fun party treat, serve the cookies in a decorative box lined with parchment paper or arrange them on a colorful platter surrounded by cinnamon sticks and small ramekins of cream cheese dip. You could even skewer smaller cookie balls with toothpicks for a playful bite-sized dessert option!
Make Ahead and Storage
Storing Leftovers
Leftover Cheesecake Stuffed Churro Cookies keep wonderfully in an airtight container at room temperature for up to 3 days. Store them in a single layer to maintain the crisp cinnamon sugar coating and prevent any squishing.
Freezing
If you want to prepare ahead or save some cookies for later, you can freeze the baked cookies. Arrange them on a baking tray to freeze individually, then transfer to a resealable freezer bag or container. They’ll keep well for up to 2 months.
Reheating
To enjoy frozen or refrigerated cookies warm, simply pop them in the oven at 300°F (150°C) for about 5-7 minutes. This will help revive the crispiness outside while warming the cheesecake filling inside for that freshly baked feel.
FAQs
Can I use low-fat cream cheese for the filling?
Yes, you can use low-fat cream cheese, but keep in mind the texture might be slightly less creamy and rich compared to full-fat. The taste will still be delightful, just a bit lighter.
Do I have to chill the cookie dough before baking?
Chilling the dough is recommended as it makes the dough easier to handle when stuffing with cheesecake and helps the cookies hold their shape during baking. However, if you’re short on time, you can shape and bake right away with a slightly different texture.
Can I make the filling ahead of time?
Absolutely! The cheesecake filling can be prepared up to a day in advance and kept covered in the refrigerator. Just give it a quick stir before assembling your cookies.
Is it possible to make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure the blend contains xanthan gum or a similar binder to achieve the right texture.
How long will the cookies stay fresh?
When stored properly in an airtight container, these cookies stay fresh for about 3 days. Beyond that, the crispy texture may soften, but they’ll still taste delicious.
Final Thoughts
I can’t recommend the Cheesecake Stuffed Churro Cookies Recipe enough to anyone who loves the comforting flavors of cinnamon sugar and creamy cheesecake combined in a fun, portable treat. Whether you’re baking for a special event or just to brighten your week, these cookies bring a smile with every bite. Go ahead and give this recipe a try—your taste buds will thank you!
Print
Cheesecake Stuffed Churro Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cheesecake Stuffed Churro Cookies combine the beloved flavors of churros and creamy cheesecake in a delightful cookie form. These soft cookies are filled with a sweet, smooth cream cheese center and coated in a cinnamon-sugar blend to give a perfect balance of textures and flavors. Ideal for dessert lovers looking for a fun twist on classic churros.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps create a soft cookie texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until fully incorporated, which adds moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and seasoning.
- Form Dough: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Once combined, chill the dough for 30 minutes to firm it up, making it easier to shape.
- Prepare Cheesecake Filling: Beat the softened cream cheese with powdered sugar and vanilla extract in a small bowl until smooth and creamy. Chill this mixture for 15 minutes to help it set.
- Shape Cookies with Filling: Scoop about 1 1/2 tablespoons of cookie dough and flatten it in your hand. Place 1 teaspoon of the cheesecake filling in the center, then carefully wrap the dough around it, sealing completely to encase the filling.
- Coat Cookies: In a small bowl, mix granulated sugar and ground cinnamon. Roll each cookie ball thoroughly in this cinnamon-sugar mixture to coat the outside.
- Bake Cookies: Arrange the coated cookie balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake for 12-15 minutes until the edges are set and tops are slightly puffed.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature to enjoy the melty cheesecake center and cinnamon sugar crust.
Notes
- Make sure the cream cheese and butter are softened for easy mixing and smooth texture.
- Do not over-bake the cookies to keep them soft and gooey inside.
- Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
- For a stronger cinnamon flavor, you can increase the cinnamon in the coating mixture slightly.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
