Imagine sinking your teeth into a warm, chewy cookie that tastes like your favorite cinnamon churro, only to be surprised by a smooth, tangy cheesecake filling hidden in the middle. These cookies are made with a rich, nutty brown butter base, rolled in cinnamon sugar for that extra churro-like crunch, and baked to golden perfection. The hidden cheesecake filling adds a creamy contrast, making each bite an indulgent experience. Whether you’re craving something cozy and sweet or aiming to impress guests, these cookies bring a magical twist to the traditional churro.
Why You’ll Love This Recipe: If you’re a fan of churros or cheesecake, this cookie combines the best of both worlds. The brown butter adds a deep, toasty flavor that elevates the cinnamon, while the filling provides a luscious, creamy surprise. These cookies are perfect for those who love a dessert with layers of flavor and texture—chewy, crispy, creamy, and perfectly sweet. Plus, the cinnamon sugar coating gives them a classic churro-like finish that’s impossible to resist.
Perfect Occasion: These Cinnamon Churro Cheesecake Surprise Cookies are perfect for almost any occasion. They’re great for cozy family gatherings, fun holiday parties, or just a weekend baking project when you want to treat yourself to something special. They also make for a delightful dessert at a Cinco de Mayo celebration or any event where you want to add a hint of cinnamon and comfort to the menu. Kids and adults alike will love the familiar yet exciting combination of flavors.
Decoration Tips: For an extra beautiful presentation, you can sprinkle additional cinnamon sugar on top after baking to add a glistening touch. You can even drizzle a light glaze of powdered sugar and milk to give the cookies a sweet sheen. If you’re serving these at a party, arrange them on a platter lined with parchment paper dusted in cinnamon sugar for a rustic look. You can also dust them lightly with powdered sugar for a more elegant finish, or top each cookie with a small swirl of whipped cream for an extra indulgent touch.
Ingredients:
- 113g unsalted butter, browned
- 100g packed brown sugar (light or dark, depending on your preference)
- 40g granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 162g all-purpose flour
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 tsp cornstarch
- 1/2 tsp ground cinnamon
For the cinnamon sugar coating:
- 30g to 40g granulated sugar
- 1 tsp ground cinnamon
For the cheesecake filling:
- 3 oz cream cheese, softened
- 1 tbsp honey
- 1/2 tsp vanilla extract
Instructions:
- Prepare the Cheesecake Filling: Start by mixing together the softened cream cheese, honey, and vanilla extract in a small bowl until smooth. Once combined, scoop heaping teaspoons of the mixture onto a piece of parchment paper and place in the freezer for at least an hour. This will allow the filling to firm up, making it easier to work with when shaping the cookies later.
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter and allow it to brown. Stir frequently to prevent burning, and you’ll know it’s ready when it turns a deep golden brown color and releases a nutty aroma. Once the butter is browned, remove from heat and pour it into a heatproof bowl to cool.
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Once your brown butter has cooled to room temperature, stir in the brown sugar and granulated sugar. Mix thoroughly until well-combined. Add in the egg and vanilla extract, mixing until smooth.
- Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, cornstarch, and cinnamon. Gradually fold this dry mixture into the butter-sugar-egg mixture using a spatula. Be careful not to overmix—just stir until everything is incorporated and a thick dough forms.
- Assemble the Cookies: Use a cookie scoop to portion out half of the dough. Take one of the frozen cheesecake scoops and press it into the center of the dough ball. Then cover it with another scoop of cookie dough, shaping the entire thing into a smooth, sealed ball. Repeat this process for the remaining dough and cheesecake filling.
- Coat in Cinnamon Sugar: In a small bowl, mix the granulated sugar and ground cinnamon together. Roll each cookie dough ball in this cinnamon-sugar mixture until fully coated, then place them back onto the parchment-lined baking sheet.
- Bake: Bake the cookies in your preheated oven for 13 to 15 minutes, or until the edges are slightly browned. The centers will still look a bit soft, but they’ll continue to firm up as they cool.
- Finishing Touch: Once out of the oven, allow the cookies to cool for a few minutes before rolling them once more in the cinnamon-sugar mixture for an extra coating of sweetness and crunch.
Enjoy!
