Churro Cheesecake Cookies
Cinnamon-sugar coated cookies with creamy cheesecake filling
Soft, chewy cookies with a surprise cheesecake center and classic churro flavors - perfect balance of sweet, creamy, and spiced.
Equipment
Ingredients
Cookie Dough
unsalted brown butter (room_temperature)
113 g
brown sugar
113 g
granulated sugar
36 g
egg (room_temperature)
1 piece
vanilla extract
2.5 ml
all-purpose flour
167 g
baking soda
2.5 ml
ground cinnamon
2.5 ml
salt
1.25 ml
Cheesecake Filling
cream cheese (room_temperature)
85 g
granulated sugar
18 g
vanilla extract
1.25 ml
Cinnamon Sugar Coating
granulated sugar
100 g
ground cinnamon
8 g
Topping
caramel sauce
60 ml
Instructions
Prepare cheesecake filling
Beat cream cheese, sugar & vanilla until smooth. Scoop ½ tbsp portions onto parchment and freeze for 30–60 min.
Brown the butter
Brown the butter in a saucepan, then cool until still liquid but slightly thick.
Mix wet ingredients
Whisk brown butter with both sugars. Add egg & vanilla.
Add dry ingredients
Fold in flour, baking soda, cinnamon & salt until just combined. Chill dough for about 20 min if too soft.
Assemble cookies
Scoop dough into 6 balls. Flatten each, add a frozen cheesecake filling portion to the center, then wrap the dough completely around it.
Coat in cinnamon sugar
Mix sugar & cinnamon. Roll each dough ball in the mixture and place on a lined baking sheet.
Bake cookies
Bake at 175°C for 10 min, or until the bottoms are golden. Let cool on the baking sheet, then gently reshape if needed.
Finish and serve
Once cooled, dip the tops in fresh cinnamon sugar. Let cool completely, then drizzle with caramel sauce.
Original recipe
Storage
Store in airtight container. Cookies are best within 2-3 days but can be frozen for up to a month.
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