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Churro Cheesecake Cookies

Deliciously Soft Churro Cheesecake Cookies You'll Love

Churro Cheesecake Cookies are a delectable treat that combines the flavors of churros and cheesecake in a soft cookie.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup Unsalted Butter can substitute with margarine for a dairy-free option
  • 1/2 cup Light Brown Sugar add 1 Tbsp for total of 1/2 cup + 1 Tbsp
  • 3 Tbsp Granulated Sugar plus 1/2 cup for coating
  • 1 large Egg to bind ingredients
  • 1/2 tsp Pure Vanilla Extract plus 1/4 tsp for filling
  • 1 1/3 cups All-Purpose Flour gluten-free option available
  • 1/2 tsp Baking Soda can substitute with baking powder in equal amounts
  • 1/2 tsp Ground Cinnamon plus 4 tsp for coating
  • 1/4 tsp Fine Sea Salt balances sweetness
For the Cream Cheese Filling
  • 3 oz Philadelphia Cream Cheese softened
  • 1 1/2 Tbsp Granulated Sugar for Filling to sweeten
Optional Topping
  • High-Quality Caramel Sauce for drizzling

Equipment

  • Mixing bowls
  • Saucepan
  • Baking sheets
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Brown the Butter: Melt unsalted butter in a light-colored saucepan over medium heat for 5-7 minutes until golden and nutty. Cool for about 10 minutes.
  2. Prepare the Cream Cheese Filling: Beat softened cream cheese with granulated sugar and vanilla extract until creamy. Place in a piping bag and chill.
  3. Mix the Cookie Dough: Whisk cooled brown butter with light brown sugar and granulated sugar until glossy. Add egg and vanilla; mix until smooth.
  4. Combine the Dry Ingredients: Whisk flour, baking soda, ground cinnamon, and salt. Fold into the wet mixture until just combined.
  5. Prepare the Cinnamon Sugar Coating: Mix 1/2 cup granulated sugar with 4 tsp ground cinnamon in a shallow bowl.
  6. Preheat the Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
  7. Form the Cookies: Flatten 2 tbsp of dough, spoon in 1 tsp cream cheese filling, and seal. Roll into a ball.
  8. Coat and Bake the Cookies: Roll cookie balls in cinnamon sugar and place on sheets. Bake for 12-14 minutes until edges set.
  9. Cool and Drizzle: Cool on sheets for 5 minutes before transferring to wire racks. Drizzle with caramel sauce if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 90mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

These cookies can be refrigerated for freshness and frozen unbaked for later use.

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