Cheesecake Stuffed Churro Cookies Recipe

Ingredients:

For the Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt

For the Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions:

Prepare the Cheesecake Filling

1. In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
2. Scoop teaspoon-sized portions onto a parchment-lined plate.
3. Freeze for at least 30 minutes, or until firm. This makes stuffing the cookies easier.

Make the Cookie Dough

1. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Add the egg and vanilla extract and mix until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
5. Chill the dough in the refrigerator for 20–30 minutes if it feels too soft.

Assemble the Cookies

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand.
3. Place one frozen cheesecake filling portion in the center.
4. Wrap the dough around the filling, sealing it completely, and roll gently into a ball.

Coat with Cinnamon Sugar

1. In a small bowl, mix the granulated sugar and cinnamon.
2. Roll each dough ball generously in the cinnamon sugar mixture.

Bake

1. Place the cookies on the prepared baking sheets, leaving space between each.
2. Bake for 12–15 minutes, or until the edges are set and lightly golden.
3. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serving and Storage Tips

• Serve warm for a gooey cheesecake center, or at room temperature for a firmer texture.
• Store cookies in an airtight container in the refrigerator for up to 5 days.
• These cookies can also be frozen after baking and reheated briefly before serving.

Optional Variations

• Add a pinch of nutmeg to the cinnamon sugar for extra warmth.
• Drizzle cooled cookies with a light vanilla glaze for a dessert-style finish.
• Use brown sugar instead of granulated sugar in the dough for a deeper flavor.

Perfectly soft, creamy, and coated in cinnamon sugar, these Cheesecake Stuffed Churro Cookies are guaranteed to impress.