Churro Cheesecake Cookies
Churro Cheesecake Cookies are soft, cinnamon-sugar coated cookies with a gooey cheesecake center—easy to make, indulgently sweet, and perfect for a cozy family treat.
Ingredients
For the cookie dough:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
For the cheesecake filling:
- 4 oz cream cheese softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the cinnamon-sugar coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Beat 4 oz cream cheese, 2 tbsp sugar, and ½ tsp vanilla until smooth. Scoop ½ tsp portions onto parchment and freeze 30 minutes (add 10 if too soft).
- Cream ½ cup butter, ½ cup sugar, and ¼ cup brown sugar until fluffy. Beat in 1 egg and 1 tsp vanilla.
- Whisk 1½ cups flour, ½ tsp baking soda, ¼ tsp salt, and 1 tsp cinnamon. Gradually mix into dough. Add 1 tbsp flour if sticky.
- Scoop 1 tbsp dough, flatten, place frozen filling in center, wrap, and roll into a ball.
- Roll balls in ¼ cup sugar mixed with 1 tsp cinnamon.
- Chill 15–20 minutes. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
- Cool 5 minutes, transfer to rack. Enjoy warm for gooey centers.