Description
Indulge in the delightful combination of cheesecake, churros, and cookies with these Cheesecake Stuffed Churro Cookies. A unique dessert that’s sure to impress!
Ingredients
Scale
For the cookie dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the cinnamon-sugar coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the cookie dough: Cream butter and sugar, add egg and vanilla, mix in dry ingredients to form a soft dough. Chill for 20–30 minutes.
- Prepare the cheesecake filling: Mix cream cheese, powdered sugar, and vanilla. Freeze small dollops for 15–20 minutes.
- Assemble the cookies: Flatten cookie dough, place frozen cheesecake, wrap dough around it, roll into balls. Coat in cinnamon-sugar mixture.
- Bake: Bake for 10–12 minutes until golden. Cool before serving.
Notes
- Chilling the dough and freezing the filling makes shaping easier.
- Store in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
