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This indulgent stuffed churro cheesecake cookie recipe transforms two beloved desserts into one irresistible treat. The warm cinnamon sugar coating gives you that classic churro experience while the creamy cheesecake center delivers a surprising burst of tangy sweetness in every bite.
I first created these for my daughter's quinceañera celebration and they disappeared faster than any other dessert on the table. Even my mother in law who rarely praises my baking requested the recipe before leaving.
Ingredients
- Softened butter: The foundation of our cookie dough providing richness and structure. Make sure it's truly room temperature for proper creaming.
- White and brown sugar: The combination creates the perfect cookie texture with caramelized notes from the brown sugar.
- Eggs: Fresh eggs bind everything together and provide moisture. Room temperature eggs incorporate better.
- Vanilla extract: Adds warmth and depth to both the cookie and filling. Use pure extract for best flavor.
- All purpose flour: The structure of our cookies. Measure by spooning into measuring cups for accuracy.
- Baking powder: Provides just enough lift without making the cookies too cakey.
- Salt: Enhances all flavors and balances sweetness. Use kosher salt for best results.
- Cream cheese: The star of our filling. Philadelphia brand delivers consistent results.
- Cinnamon and sugar coating: What transforms these into churro inspired treats. Use Ceylon cinnamon if possible for more complex flavor.
Step-by-Step Instructions
- Prepare the filling:
- Combine softened cream cheese with sugar and vanilla until completely smooth with no lumps remaining. Transfer to a piping bag or use two spoons to create small discs about the size of a quarter on parchment paper. The filling must freeze solid for at least 15 minutes to make assembly possible.
- Make the cookie dough:
- Cream butter with both sugars until the mixture lightens in color and becomes fluffy approximately 3 minutes on medium high speed. This step incorporates air for better texture. Add eggs one at a time followed by vanilla ensuring each is fully incorporated. In a separate bowl whisk flour baking powder and salt before gradually adding to wet ingredients mixing just until combined. Overmixing will create tough cookies.
- Chill the dough:
- Cover the cookie dough and refrigerate for at least 20 minutes. This prevents spreading during baking and makes handling easier. While chilling preheat your oven to ensure consistent temperature when baking begins.
- Assemble the cookies:
- Using a cookie scoop portion dough into balls then flatten into discs about 2.5 inches wide. Place a frozen cream cheese disc in the center of one cookie disc then top with another flattened piece of dough. Carefully seal the edges by pinching and smoothing to prevent any filling from leaking during baking. Work quickly as the cream cheese will begin softening.
- Add cinnamon coating:
- Combine sugar and cinnamon in a wide shallow bowl. Gently roll each assembled cookie in the mixture ensuring complete coverage. The coating creates that distinctive churro flavor and appealing sparkle. Place on parchment lined baking sheets leaving ample space between each cookie.
- Bake to perfection:
- Place in preheated oven and bake just until the edges begin to turn golden approximately 12 minutes. The centers will look slightly underdone but will continue cooking after removal. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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The real secret to these cookies is the quality of cinnamon you use. I discovered this by accident when my daughter brought me back some fresh Ceylon cinnamon from a school trip. The difference in flavor was remarkable making these cookies taste like they came from a high end bakery rather than our home kitchen.
Freezer Instructions
These cookies freeze beautifully both before and after baking. To freeze unbaked cookies assemble completely including the cinnamon sugar coating then place on a baking sheet in the freezer until solid. Transfer to freezer bags and store up to 3 months. Bake directly from frozen adding 2 minutes to the baking time. For baked cookies allow to cool completely then layer between parchment paper in airtight containers. Thaw at room temperature when ready to serve.
Common Troubleshooting
Leaking filling almost always results from not freezing the cream cheese mixture long enough or not properly sealing the cookie edges. If this happens ensure your filling is frozen solid and take extra time pinching the dough edges together. A thin spatula can help transfer the frozen discs without warming them with your fingers.
If cookies spread too much during baking your dough was likely too warm. Pop the assembled cookies into the refrigerator for 10 minutes before baking. Another cause might be too little flour measure using the spoon and level method for accuracy.
For cookies that crack during baking the oven temperature is likely too high. Consider purchasing an oven thermometer as many home ovens run hotter than their settings indicate.
Serving Suggestions
These cookies shine when served slightly warm about 10 seconds in the microwave will revive the soft centers and fresh baked taste. Pair with coffee for breakfast indulgence or with vanilla ice cream for an elevated dessert. For special occasions drizzle with dulce de leche or chocolate sauce before serving.
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Frequently Asked Questions About the Recipe
- → Can I make the cream cheese filling ahead of time?
Yes! The cream cheese filling needs to be frozen before assembly anyway, so you can prepare it up to 3 days in advance. Keep the frozen cream cheese circles in an airtight container in the freezer until you're ready to assemble the cookies.
- → Why did my cookies leak filling during baking?
Leaking usually occurs when the edges aren't properly sealed. Make sure to firmly crimp the edges of your cookie dough discs together when assembling. Also, ensure your cream cheese filling is thoroughly frozen before assembly, as softer filling is more likely to leak.
- → Can I skip chilling the cookie dough?
Chilling the dough for at least 20 minutes is important for these cookies. The chilled dough is easier to handle during assembly and helps prevent the cookies from spreading too much during baking, which could cause the filling to leak.
- → How should I store these cookies?
Because of the cream cheese filling, these cookies should be stored in an airtight container in the refrigerator for up to 5 days. You can bring them to room temperature before serving for the best texture and flavor.
- → Can I freeze these cookies after baking?
Yes, you can freeze the baked cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. Thaw in the refrigerator overnight before serving.
- → What if I don't have an electric mixer?
While an electric mixer makes the process easier, you can mix the dough by hand with a wooden spoon. Make sure your butter and cream cheese are very soft to make manual mixing easier. You'll need to beat vigorously to achieve the right consistency.