Ingredients
Cheesecake Filling
- 8 ounces cream cheese, softened (brick style)
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Churro Cookie Dough
- 2 ½ cups all-purpose flour, spooned and leveled (375g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 12 tablespoons unsalted butter, softened
- 1 ¼ cups granulated sugar (250g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Churro Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Make the Filling: Line a small baking sheet or plate with parchment paper. In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and well combined. Using a spoon or small scoop (about 1 tablespoon each), portion out 12 equal amounts of the cheesecake mixture onto the prepared parchment. Freeze for at least 1 to 2 hours, or until completely solid.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. Using a stand or hand mixer, cream the softened butter and sugar on medium speed until light and fluffy, approximately 2 to 3 minutes. Beat in the eggs one at a time, then add vanilla extract, mixing well and scraping down the bowl as needed. Add the dry ingredients to the wet mixture on low speed and mix until just combined. The dough will be thick and slightly sticky; avoid overmixing.
- Stuff the Cookies: Divide the dough into 12 equal portions and roll each into a ball. Use your thumb and fingers to press a well into the center of each dough ball, creating a cavity for the cheesecake filling. Place one frozen cheesecake ball into the indentation, then gently fold and pinch the dough edges around the filling, sealing it completely. Roll the filled dough ball gently to smooth and ensure closure.
- Make the Coating and Chill: In a shallow bowl, combine the granulated sugar and ground cinnamon. Roll each stuffed dough ball in the cinnamon-sugar mixture until fully coated. Place the coated cookies on a parchment-lined baking sheet or plate, cover with plastic wrap, and chill in the refrigerator for at least 1 hour to firm.
- Bake the Cookies: Preheat the oven to 375°F (190°C). Arrange the chilled cookie balls on a parchment-lined baking sheet, spacing them about 2 to 3 inches apart. Bake for 14 to 17 minutes, or until edges are set and beginning to turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for 15 to 20 minutes. Transfer to a wire rack to cool completely; the cheesecake filling will firm up as they cool.
Notes
- Storage Information: Store these cookies in an airtight container in the refrigerator due to the cheesecake filling. Best eaten within 3 to 4 days; can be eaten chilled or allowed to sit at room temperature for 20–30 minutes before serving.
- Freezing: Baked cookies freeze well in an airtight container for 2 to 3 months; thaw overnight in the fridge. Unbaked dough balls can be frozen for up to 3 months and baked directly from frozen with 3 to 5 minutes added to baking time.
- Make Ahead: The cheesecake filling and unbaked dough balls can be prepared and frozen in advance for convenient assembly and baking later.
- Measuring Flour: Use a kitchen scale for best results. If unavailable, stir flour then spoon into measuring cup and level with a flat edge to avoid excess.
- Prep Time: 35 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
