Indulge in a heavenly combination of churro-inspired cinnamon sugar and creamy cheesecake filling with these delightful stuffed cookies. Perfectly soft and bursting with flavor, they’re a showstopper dessert for any occasion!
Why You’ll Love This Recipe
- Combines two irresistible desserts—churros and cheesecake—in one bite.
- Soft and chewy with a creamy filling and a crunchy cinnamon-sugar coating.
- Easy to customize with caramel drizzle or other toppings.
- Perfect for parties, gatherings, or as an indulgent snack.
- Quick to make with simple, pantry-friendly ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Optional:
- 1 cup caramel sauce
Directions
Prepare the Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
Prepare the Cheesecake Filling:
- In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Transfer the filling to a piping bag for easy application.
Shape the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and flatten each into a circle.
- Pipe a small amount of cheesecake filling around the edges of each dough circle. Fold the dough over the filling to enclose it and seal the edges.
- Use a small cookie cutter to cut out the center, shaping the cookie like a donut.
Coat the Cookies:
- In a shallow dish, mix the granulated sugar and ground cinnamon.
- Roll each cookie in the mixture until evenly coated.
Bake the Cookies:
- Place the cookies on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12–15 minutes, or until lightly golden. Allow to cool slightly before serving.
Optional:
- Drizzle with caramel sauce for an extra layer of sweetness.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 cookies
- Calories: 250 kcal
Variations
- Chocolate Lover’s Twist: Add mini chocolate chips to the dough or drizzle the cookies with melted chocolate.
- Spiced Up: Add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for a unique flavor.
- Lemon Cheesecake Filling: Add a teaspoon of lemon zest to the cheesecake filling for a zesty touch.
- Stuffed Center: Place a small piece of caramel or chocolate inside the cookie with the cheesecake filling.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Freeze the shaped, unbaked cookies on a tray, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
- Reheating: Warm cookies in a microwave for a few seconds for a fresh-from-the-oven taste.
FAQs
1. Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate for up to 2 days. Let it soften slightly before shaping the cookies.
2. Can I skip the cheesecake filling?
You can, but the filling adds a creamy richness that makes these cookies extra special.
3. How do I prevent the dough from sticking?
Chill the dough if it becomes too sticky, or lightly dust your hands and work surface with flour.
4. Can I use store-bought cookie dough?
Yes, but ensure it’s suitable for rolling and shaping into the desired form.
5. What type of cream cheese works best?
Full-fat cream cheese provides the best flavor and texture.
6. How do I make homemade caramel sauce?
Melt butter and sugar in a saucepan, stir in heavy cream, and cook until smooth and thickened.
7. Can I make these cookies smaller or larger?
Yes, adjust the size as desired, but keep an eye on baking time to avoid over- or under-baking.
8. What can I use instead of a piping bag?
A zip-top bag with a small corner cut off works well as a makeshift piping bag.
9. Can I use brown sugar in the dough?
Yes, replacing some or all of the granulated sugar with brown sugar adds a deeper, caramel-like flavor.
10. How do I know the cookies are done?
The cookies should be lightly golden and set but not overly browned.
Conclusion
Delicious Cheesecake Stuffed Churro Cookies are the perfect blend of creamy, sweet, and spicy flavors in a soft, chewy cookie. These crowd-pleasing treats are easy to make and guaranteed to be a hit at any gathering. Serve them as a dessert, snack, or indulgent gift, and enjoy every delightful bite!
Print
Delicious Cheesecake Stuffed Churro Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Description
Satisfy your sweet cravings with these Cheesecake Stuffed Churro Cookies! Soft, buttery dough wrapped around a creamy cheesecake filling, coated in cinnamon sugar, and optionally drizzled with caramel sauce. A delightful fusion of churros and cheesecake in every bite!
Ingredients
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Optional:
- 1 cup caramel sauce
Instructions
Prepare the Dough:
- Cream softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually mix into the wet ingredients until combined.
Prepare the Cheesecake Filling:
- Beat cream cheese, sugar, and vanilla until smooth.
- Transfer to a piping bag for easier use.
Shape the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls, flatten into circles, and pipe cheesecake filling around the edges.
- Fold the dough over the filling, seal the edges, and use a small cutter to create a donut shape.
Coat the Cookies:
- Mix cinnamon and sugar in a shallow dish.
- Roll each cookie in the cinnamon sugar mixture to coat.
Bake the Cookies:
- Arrange cookies 2 inches apart on the baking sheet.
- Bake for 12–15 minutes, until lightly golden.
Optional:
- Drizzle caramel sauce over cooled cookies for an extra touch of sweetness.
Notes
- Soften butter and cream cheese for smoother mixing.
- If the dough becomes sticky, chill for 10–15 minutes before shaping.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1
- Calories: 250 kcal
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