Churro Cheesecake Cookies Recipe
Soft churro cheesecake cookies coated in cinnamon sugar with a creamy cheesecake filling. A perfect fusion of churro flavors and classic cheesecake in cookie form.
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Servings: 18 cookies
Calories: 180kcal
Cost: $8–10
Equipment
- Stand mixer or hand mixer – for dough and filling
- Mixing bowls – for wet and dry ingredients
- Piping bag or zip-lock bag – for filling application
- Cookie scoop – for uniform dough balls
- Parchment-lined baking sheet – prevents sticking
- Wire cooling rack – for cooling cookies
Ingredients
For Cookie Dough
- 2 cups all-purpose flour
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
For Cinnamon Sugar Coating
- ½ cup granulated sugar
- 2 tablespoon ground cinnamon
- 2 tablespoon butter melted
Instructions
- Beat cream cheese, powdered sugar, vanilla, and cream until smooth. Chill in piping bag.
- Cream butter and sugars, add egg and vanilla. Mix flour, baking powder, and salt, then combine.
- Scoop dough, flatten, pipe filling, top with dough, and seal edges.
- Brush with melted butter and roll in cinnamon sugar.
- Bake at 350°F (175°C) for 12–15 minutes until edges are golden.
- Cool 5 minutes on sheet, transfer to rack.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 180kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 280IU | Calcium: 30mg | Iron: 0.8mg