Description

Looking for the perfect dessert? These Churro Cheesecake Cookies are soft, chewy, and filled with a creamy cheesecake center! Coated in cinnamon-sugar and baked to perfection. Try this easy recipe today!

Ingredients

Scale

For the Cookie Dough:

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter (softened)

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese (softened)

¼ cup powdered sugar

½ teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

½ cup granulated sugar

1 tablespoon ground cinnamon

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Instructions

1. Prepare the Cheesecake Filling

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

Scoop teaspoon-sized portions onto a baking sheet and freeze for 30 minutes.

2. Make the Cookie Dough

In a separate bowl, mix flour, baking powder, and salt.

Cream the butter and sugar until fluffy, then add the egg and vanilla.

Slowly mix in the dry ingredients until combined.

3. Assemble the Cookies

Flatten a tablespoon of dough in your palm.

Place a frozen cheesecake filling in the center and wrap the dough around it.

Roll the cookie ball in the cinnamon-sugar mixture.

4. Bake

Preheat oven to 350°F (175°C).

Arrange cookies on a parchment-lined baking sheet and bake for 12-15 minutes.

5. Cool and Serve

Let cookies cool for 5 minutes before enjoying!

Notes

For extra crunch: Double coat in cinnamon-sugar, once before and once after baking.

Storage: Keep in an airtight container at room temp for 3 days or refrigerate for 5 days.

Freeze for later: Unbaked dough balls can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 12 minutes