These churro cheesecake cookies combine the best of two worlds: the irresistible flavor of churros and the rich creaminess of cheesecake. With a chewy cinnamon sugar cookie dough wrapped around a creamy cheesecake filling, each bite is a perfect balance of sweetness and spice. Finished with a drizzle of caramel sauce, these cookies are a decadent treat that will wow your taste buds!
Why You’ll Love This Recipe
These cookies offer a delightful combination of textures and flavors. The golden brown butter gives the dough a rich, nutty flavor, while the cinnamon sugar adds warmth and sweetness. The hidden cheesecake center brings a creamy surprise, making these cookies stand out from the usual. Plus, the optional caramel drizzle adds an extra touch of indulgence. They’re perfect for satisfying your sweet tooth, and they’re sure to impress anyone you serve them to.
Perfect Occasion
These churro cheesecake cookies are perfect for parties, family gatherings, or whenever you want to treat yourself to something special. They’re great for sharing, as the combination of churro flavor and cheesecake filling will appeal to everyone. Whether you’re hosting a casual get-together or preparing a festive dessert table, these cookies are sure to be a hit. Their unique flavor makes them stand out, and they’re a fun twist on traditional churros and cheesecake.
Decoration Tips
For a beautiful presentation, drizzle the cookies with caramel sauce just before serving. You can also dust them with a little extra cinnamon sugar for added sparkle. If you’re feeling creative, garnish each cookie with a small piece of fresh fruit or a sprinkle of sea salt to enhance the caramel flavor. For an elegant touch, serve them on a platter with a side of whipped cream or hot chocolate for dipping!
Ingredients:
For the Dough:
- ½ cup unsalted butter, browned
- ½ cup + 1 tablespoon brown sugar
- 3 tablespoons granulated sugar
- 1 egg (room temperature)
- ½ teaspoon vanilla extract
- 1 1/3 cups all-purpose flour (sifted)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Caramel sauce (store-bought)
For the Cheesecake Filling:
- 85g cream cheese (room temperature)
- 1 ½ tablespoons sugar
- ¼ teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 4 teaspoons cinnamon
Instructions:
- Prepare the Cheesecake Filling:
In a bowl, beat together the cream cheese, sugar, and vanilla until smooth (2-3 minutes). Form small ½-tablespoon-sized balls and place them on a parchment-lined tray. Freeze for 30 minutes to 1 hour until firm. - Make the Brown Butter:
Cut the butter into cubes and heat it in a saucepan over medium heat, stirring constantly. Once it turns golden brown and smells nutty, remove it from the heat and let it cool slightly in a heatproof bowl. - Preheat the Oven:
Set the oven to 180°C (350°F) and prepare a baking tray with parchment paper. - Mix the Dough:
In a large bowl, combine the browned butter with both sugars. Add the egg and vanilla extract, mixing until fully combined. Slowly fold in the sifted dry ingredients (flour, baking soda, cinnamon, and salt) until a dough forms. If the dough is too soft, refrigerate it for 20 minutes. - Assemble the Cookies:
Scoop out dough using a tablespoon and flatten it into a disc. Place a frozen cheesecake ball in the center and fold the dough around it, sealing the edges. - Cinnamon Sugar Coating:
Mix the granulated sugar and cinnamon in a small bowl. Roll each cookie ball in the cinnamon sugar until fully coated. - Bake the Cookies:
Place the dough balls on the prepared baking tray, leaving space between them. Bake for about 10 minutes, or until the bottoms are golden. Once baked, use a cookie cutter or the bottom of a large cup to reshape the cookies if needed. - Cool and Decorate:
Let the cookies cool completely before serving. Drizzle with caramel sauce if desired for an extra indulgent touch.
Enjoy!
