Description
Soft, chewy churro-spiced cookies with a creamy cheesecake center, coated in cinnamon sugar.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (or longer, even overnight).
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the egg until just combined. Stir in the vanilla extract. Do not overmix.
- Set the cheesecake filling aside.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop out rounded tablespoons of the chilled cookie dough.
- Gently flatten each cookie dough ball and create a well in the center using your thumb or the back of a spoon.
- Spoon a small amount of the cheesecake filling (about 1 teaspoon) into the well of each cookie.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the cheesecake filling is set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a shallow dish, combine the granulated sugar and ground cinnamon.
- Once the cookies are slightly cooled but still warm, brush the tops of each cookie with melted butter.
- Immediately dip the buttered tops of the cookies into the sugar-cinnamon mixture, coating them generously.
- Allow the cookies to cool completely on the wire rack before serving.
Notes
- Don’t overmix the cookie dough.
- Chilling the dough is essential.
- Ensure cream cheese is fully softened.
- Don’t overbake the cookies.
- Coat the cookies with the churro mixture while they are still warm.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes