Description
Churro Cheesecake Donut Cookies bring together the best of three classic desserts in one irresistible bite. These soft, fluffy cookies have a creamy cheesecake center, are baked to golden perfection, and are coated in a warm cinnamon-sugar topping—just like a churro! Perfect for parties, holidays, or a cozy night in.
Ingredients
For the cookies:
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2 ½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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2 teaspoons vanilla extract
For the cheesecake filling:
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8 ounces cream cheese, softened
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¼ cup powdered sugar
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1 teaspoon vanilla extract
For the churro topping:
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½ cup granulated sugar
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1 tablespoon ground cinnamon
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3 tablespoons melted butter
Instructions
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Prepare the cheesecake filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Cover and chill while you make the dough.
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Make the cookie dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until combined. Slowly add the dry ingredients to the wet ingredients and mix until a soft dough forms.
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Shape and fill the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1½ tablespoons of dough and roll it into a ball. Flatten slightly and create a small indent in the center. Spoon about ½ teaspoon of cheesecake filling into the indent, then cover with a small piece of dough, sealing the edges.
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Bake: Arrange the cookies on the prepared baking sheet, leaving space between each. Bake for 12-14 minutes or until the edges are lightly golden. Let cool for 5 minutes.
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Coat in cinnamon sugar: In a small bowl, mix the granulated sugar and cinnamon. Brush each cookie with melted butter, then roll in the cinnamon-sugar mixture until fully coated.
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Serve and enjoy: Let the cookies cool slightly before serving. They’re delicious warm or at room temperature!
Make the cookie dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until combined. Slowly add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Shape and fill the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1½ tablespoons of dough and roll it into a ball. Flatten slightly and create a small indent in the center. Spoon about ½ teaspoon of cheesecake filling into the indent, then cover with a small piece of dough, sealing the edges.
Bake: Arrange the cookies on the prepared baking sheet, leaving space between each. Bake for 12-14 minutes or until the edges are lightly golden. Let cool for 5 minutes.
Coat in cinnamon sugar: In a small bowl, mix the granulated sugar and cinnamon. Brush each cookie with melted butter, then roll in the cinnamon-sugar mixture until fully coated.
Serve and enjoy: Let the cookies cool slightly before serving. They’re delicious warm or at room temperature!
Notes
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Chill the cheesecake filling for at least 15 minutes to make it easier to work with.
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Don’t overbake—these cookies should be soft and slightly underbaked in the center for a perfect texture.
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For extra crunch, broil the cookies for the last 30 seconds of baking.
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Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Mexican-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg