Description
A sweet fusion of three favorite treats—churros, cheesecake, and donuts—these cookies are crispy on the outside, creamy on the inside, and irresistible in every bite. Perfect for any occasion!
Ingredients
Scale
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ¼ cup milk
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or sour cream
For the Cinnamon-Sugar Coating:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add the vanilla extract and heavy cream (or sour cream) and mix until combined. Chill in the refrigerator for at least 30 minutes. - Make the Cookie Dough:
In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until smooth. Gradually add the dry ingredients to the wet ingredients and mix until combined. Add milk to adjust the dough consistency—it should be soft but not too sticky. - Assemble the Cookies:
Roll the dough into small balls, about 1 tablespoon each. Flatten each ball slightly in your palm and place about 1 teaspoon of the chilled cheesecake filling in the center. Carefully fold the dough around the filling and pinch the edges to seal the dough completely. Shape it back into a ball. - Bake the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the dough balls on the baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft. - Cinnamon-Sugar Coating:
While the cookies bake, melt the butter in a microwave-safe dish. In a separate shallow bowl, combine the sugar and cinnamon. After the cookies come out of the oven, let them cool for 5 minutes, then dip them in the melted butter and roll them in the cinnamon-sugar mixture. - Serve and Enjoy:
Allow the cookies to cool completely before serving. Enjoy the crunchy, sweet exterior and creamy cheesecake filling with a cup of coffee, milk, or ice cream.
Notes
- Chill the Dough: If the dough is too soft to work with, chill it in the refrigerator for 15-20 minutes. This will make it easier to handle and prevent the cookies from spreading too much during baking.
- Customize the Filling: You can add a teaspoon of lemon zest or cinnamon to the cheesecake filling for extra flavor.
- Freezing: You can freeze the cookie dough balls (before baking) and bake them straight from the freezer. Add an extra minute or two to the baking time if baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: per cookie
- Calories: 190