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
Units
Scale
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
