Ingredients
Cheesecake Filling
- 8 ounces cream cheese, softened (brick style)
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Churro Cookie Dough
- 2 ½ cups all-purpose flour, spooned and leveled (375g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 12 tablespoons unsalted butter, softened
- 1 ¼ cups granulated sugar (250g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Churro Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Make the Filling: Line a small baking sheet or plate with parchment paper. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and well combined. Portion out 12 equal scoops (about 1 tablespoon each) of the cheesecake mixture onto the parchment paper. Freeze for at least 1 to 2 hours until completely solid.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and sea salt. Set aside. In a stand mixer or hand mixer on medium speed, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs and vanilla extract until well combined, scraping down the sides as needed. Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. The dough should be thick but pliable; do not overmix.
- Stuff the Cookies: Divide the dough into 12 equal portions and roll each into a ball. Use your thumb and fingers to create an indentation in the center of each ball large enough to hold the frozen cheesecake filling. Place one frozen cheesecake ball into each indentation. Carefully fold the dough edges up and around the filling, pinching and rolling to fully enclose and seal the cheesecake inside the dough ball.
- Make the Coating: In a shallow bowl, combine the granulated sugar and ground cinnamon. Roll each stuffed dough ball in the cinnamon-sugar mixture, coating evenly and generously. Place the coated cookies on a parchment-lined baking sheet or plate.
- Chill the Cookies: Cover the coated cookies with plastic wrap and chill in the refrigerator for at least one hour. This step firms up the dough and helps maintain the cookie shape during baking.
- Bake the Cookies: Preheat the oven to 375°F (190°C). Arrange the chilled, coated cookies on parchment-lined baking sheets spaced about 2 to 3 inches apart. Bake for 14 to 17 minutes, or until the edges are set and lightly golden. Remove from the oven and allow cookies to cool on the baking sheet for 15 to 20 minutes before transferring them to a wire rack to cool completely. The cheesecake filling will firm up as the cookies cool.
Notes
- Ensure the cheesecake filling is fully frozen before stuffing to prevent leakage during baking.
- Do not overmix the cookie dough once flour is added to keep cookies tender.
- Chilling the stuffed cookies before baking helps maintain shape and texture.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
- These cookies can be made ahead and frozen before baking for convenience.
- Prep Time: 35 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
