Churro Cheesecake Cookies: A Dreamy Fusion of Flavors!

If you’re a fan of churros and cheesecake, then you’re in for a treat! These Churro Cheesecake Cookies combine the best of both worlds, offering a delightful crunch on the outside with a creamy, cheesecake center. Perfect for any occasion, these cookies are sure to become a favorite in your household.

Ingredients

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Churro Coating:

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Directions

Step 1: Prepare the Cheesecake Filling

In a medium bowl, beat together the softened cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Set this mixture aside, as it will be the delicious filling for your cookies.

Step 2: Make the Cookie Dough

  1. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar until the mixture is light and fluffy.
  2. Add Egg and Vanilla: Beat in the egg and 1 teaspoon of vanilla extract until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter and sugar mixture, mixing just until combined. The cookie dough will be thick and slightly sticky.
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Step 3: Assemble the Cookies

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Form the Cookies: Scoop out about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center. Then, take another tablespoon of dough, flatten it, and place it on top of the filling. Seal the edges to completely enclose the filling and form a ball.
  3. Churro Coating: In a small bowl, mix together 1/2 cup of granulated sugar and 2 teaspoons of ground cinnamon. Roll each cookie dough ball in the cinnamon-sugar mixture until fully coated.

Step 4: Bake the Cookies

Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly golden.

Step 5: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling time helps the cookies set and makes them easier to handle.

Additional Information

  • Prep Time: 45 minutes
  • Calories per Cookie: 180

Tips for Perfect Churro Cheesecake Cookies

  • Soften the Cream Cheese: Make sure your cream cheese is fully softened before mixing to avoid lumps in the filling.
  • Extra Churro Crunch: For a more intense churro flavor, roll the cookies in the cinnamon-sugar mixture again right after they come out of the oven.
  • Storage Tips: Store these cookies in an airtight container for up to 5 days, or freeze them for longer storage. They taste just as good after reheating!
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These Churro Cheesecake Cookies are more than just a treat—they’re a dessert experience that combines the comforting flavors of churros with the rich creaminess of cheesecake. Perfect for sharing (or not!), these cookies are bound to impress anyone who takes a bite.

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