Churro Cheesecake Cookies
Soft, chewy cookies filled with a creamy cheesecake center and rolled in cinnamon sugar, finished with a caramel drizzle.
Equipment
Ingredients
Cookie Dough
unsalted butter (browned, cooled)
113 g
brown sugar
110 g
granulated sugar
37 g
egg (room temperature)
1 piece
vanilla extract
2.5 ml
all-purpose flour
170 g
baking soda
2.5 g
ground cinnamon
1.3 g
salt
1.5 g
Cheesecake Filling
cream cheese (room temperature)
85 g
granulated sugar
19 g
vanilla extract
1.3 ml
Cinnamon Sugar Coating
granulated sugar
100 g
ground cinnamon
10 g
Topping
caramel sauce
60 ml
Instructions
Prepare cheesecake filling
Beat cream cheese, sugar, and vanilla until smooth.
Freeze cheesecake portions
Scoop ½ tbsp portions of cheesecake filling onto parchment and freeze for 30–60 minutes.
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 and vanilla.
Add dry ingredients
Fold in flour, baking soda, cinnamon, and salt until just combined.
Chill cookie dough
Chill dough for about 20 minutes if too soft.
Form cookies with filling
Scoop dough into 6 balls. Flatten each, add a frozen cheesecake filling portion to the center, then wrap the dough completely around it.
Coat with cinnamon sugar
Mix sugar and cinnamon. Roll each dough ball in the mixture and place on a lined baking sheet.
Bake cookies
Bake at 175°C for 10 minutes, or until the bottoms are golden.
Cool and reshape
Let cool on the baking sheet, then gently reshape if needed.
Coat tops and finish
Once cooled, dip the tops in fresh cinnamon sugar, then drizzle with caramel sauce.
Original recipe
Storage
Store in an airtight container. Cookies taste best within 2 days but can be frozen for longer storage.
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