Stuffed Churro Cheesecake Cookies (Print-Friendly Version)
Soft cookies filled with cream cheese, rolled in cinnamon sugar for the perfect blend of churro and cheesecake flavors.
# Ingredients:
→ Cookie Dough
01 -
1 cup butter, softened
02 -
1/2 cup sugar
03 -
1/2 cup brown sugar
04 -
2 eggs
05 -
1 teaspoon vanilla
06 -
3 cups flour
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon salt
→ Cream Cheese Filling
09 -
8 ounces cream cheese, softened
10 -
1/4 cup sugar
11 -
1 teaspoon vanilla
→ Cinnamon Sugar Coating
12 -
1 cup sugar
13 -
1 tablespoon cinnamon
# Steps:
01 -
Beat cream cheese, sugar, and vanilla together until smooth. Line a tray with parchment paper and spoon or pipe small circles of filling onto paper. Freeze for 15-20 minutes to set.
02 -
Beat butter and sugars until light and fluffy. Add eggs and vanilla and continue beating. Mix in flour, baking powder, and salt until well combined. Chill dough for 20 minutes.
03 -
Preheat oven to 350°F (175°C).
04 -
Scoop dough into 1-inch balls and flatten into discs. Place frozen cream cheese filling in the center and top with another flattened disc. Crimp edges to seal.
05 -
Mix sugar and cinnamon in a small bowl. Roll each formed cookie in the mixture and place on a baking tray 4 inches apart.
06 -
Bake for 12-15 minutes until edges just start turning golden. Remove from oven and cool on a cooling rack.
# Notes & Tips:
01 -
Filling must be frozen before assembly.
02 -
Dough needs chilling time for best results.
03 -
Ensure edges are well sealed to prevent filling leakage.