Churro Cheesecake Cookies

Ingredients

• 1 cup unsalted butter (softened)
• 0.75 cup granulated sugar
• 0.5 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2.5 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt
• 8 oz cream cheese (softened)
• 0.25 cup powdered sugar
• 1 tsp vanilla extract
• 0.5 cup granulated sugar (for the cinnamon sugar coating)
• 1 tbsp ground cinnamon (for the cinnamon sugar coating)

Steps

1. 1

   In a bowl, beat the cream cheese, powdered sugar, and the filling's vanilla extract until smooth.

2. 2

   Freeze small spoonfuls of the cheesecake filling for 20–30 minutes.

3. 3

   In a large bowl, cream the softened butter with the cookie-dough granulated sugar and brown sugar until fluffy.

4. 4

   Add the eggs and the cookie-dough vanilla extract, then mix well.

5. 5

   Stir in the flour, baking powder, and salt until a soft dough forms.

6. 6

   Preheat the oven to 350°F (175°C).

7. 7

   Scoop portions of cookie dough and flatten each slightly in your hand.

8. 8

   Place a frozen spoonful of cheesecake filling in the center of each flattened portion. Wrap the dough around the filling and seal it.

9. 9

   Roll each cookie ball in the granulated sugar and cinnamon coating.

10. 10

    Arrange the coated cookie balls on a parchment-lined baking sheet.

11. 11

    Bake for 12–15 minutes, until golden around the edges.

12. 12

    Let the cookies cool slightly before serving so the creamy cheesecake center can set.

Notes

The source does not specify a cookie yield or the size of each portion; servings are estimated. It also gives no baking-sheet spacing or precise cooling duration.

Nutrition per serving

• dessert
• baked
• cookies
• cinnamon
• cheesecake
• vegetarian