Churro Cheesecake Cookies
Churro Cheesecake Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, browned
- 1/2 cup brown sugar
- 1 tablespoon brown sugar
- 3 tablespoons granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- as needed caramel sauce, for drizzling
For the Cheesecake Filling
- 3 ounces cream cheese, room temperature
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 4 teaspoons cinnamon
Instructions
- 1
Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese, 1 1/2 tablespoons of granulated sugar, and 1/4 teaspoon of vanilla extract until the mixture is smooth and well combined. Scoop 1/2 tablespoon portions of this cheesecake mixture onto a parchment-lined tray. Place the tray in the freezer and freeze for 30 to 60 minutes, or until the portions are firm.
⏱️ 5 min
- 2
Brown the Butter: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Remove from heat and allow it to cool until it is still liquid but slightly thickened. This should take about 10-15 minutes.
⏱️ 15 min
- 3
Prepare the Cookie Dough Base: In a large mixing bowl, whisk the cooled brown butter with 1/2 cup plus 1 tablespoon of brown sugar and 3 tablespoons of granulated sugar until well combined. Add the room temperature egg and 1/2 teaspoon of vanilla extract to the mixture and whisk until smooth.
⏱️ 5 min
- 4
Combine Wet and Dry Ingredients: Gradually fold in the all-purpose flour, baking soda, 1/2 teaspoon of cinnamon, and salt into the wet mixture until just combined. Be careful not to overmix. If the dough is too soft to handle, chill it in the refrigerator for about 20 minutes.
⏱️ 5 min
- 5
Assemble the Cookies: Take the cookie dough and divide it into 6 equal portions. Flatten each portion of dough into a disc. Place one frozen 1/2 tablespoon portion of cheesecake filling into the center of each flattened cookie dough disc. Carefully wrap the cookie dough completely around the cheesecake filling, ensuring it is fully enclosed and forming a neat ball.
⏱️ 10 min
- 6
Coat with Cinnamon Sugar: In a shallow bowl, mix together 1/2 cup of granulated sugar and 4 teaspoons of cinnamon. Roll each assembled cookie dough ball in this cinnamon sugar mixture until it is fully coated. Place the coated dough balls on a baking sheet lined with parchment paper.
⏱️ 5 min
- 7
Bake: Preheat your oven to 350°F. Bake the cookies for 10 minutes, or until their bottoms are golden brown. The cookies will appear slightly underbaked when removed from the oven; they will continue to set and firm up as they cool.
⏱️ 10 min•🌡️ 350
- 8
Cool and Finish: Allow the cookies to cool on the baking sheet for a few minutes. If needed, gently reshape them while they are still warm. Once completely cooled, you can dip the tops of the cookies in fresh cinnamon sugar for an extra coating if desired. Finally, drizzle the cooled cookies with caramel sauce before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Churro Cheesecake Cookies
For the Cookies
- 1/2 cup unsalted butter, browned
- 1/2 cup brown sugar
- 1 tablespoon brown sugar
- 3 tablespoons granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- as needed caramel sauce, for drizzling
For the Cheesecake Filling
- 3 ounces cream cheese, room temperature
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 4 teaspoons cinnamon
Instructions
- 1
Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese, 1 1/2 tablespoons of granulated sugar, and 1/4 teaspoon of vanilla extract until the mixture is smooth and well combined. Scoop 1/2 tablespoon portions of this cheesecake mixture onto a parchment-lined tray. Place the tray in the freezer and freeze for 30 to 60 minutes, or until the portions are firm.
⏱️ 5 min - 2
Brown the Butter: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Remove from heat and allow it to cool until it is still liquid but slightly thickened. This should take about 10-15 minutes.
⏱️ 15 min - 3
Prepare the Cookie Dough Base: In a large mixing bowl, whisk the cooled brown butter with 1/2 cup plus 1 tablespoon of brown sugar and 3 tablespoons of granulated sugar until well combined. Add the room temperature egg and 1/2 teaspoon of vanilla extract to the mixture and whisk until smooth.
⏱️ 5 min - 4
Combine Wet and Dry Ingredients: Gradually fold in the all-purpose flour, baking soda, 1/2 teaspoon of cinnamon, and salt into the wet mixture until just combined. Be careful not to overmix. If the dough is too soft to handle, chill it in the refrigerator for about 20 minutes.
⏱️ 5 min - 5
Assemble the Cookies: Take the cookie dough and divide it into 6 equal portions. Flatten each portion of dough into a disc. Place one frozen 1/2 tablespoon portion of cheesecake filling into the center of each flattened cookie dough disc. Carefully wrap the cookie dough completely around the cheesecake filling, ensuring it is fully enclosed and forming a neat ball.
⏱️ 10 min - 6
Coat with Cinnamon Sugar: In a shallow bowl, mix together 1/2 cup of granulated sugar and 4 teaspoons of cinnamon. Roll each assembled cookie dough ball in this cinnamon sugar mixture until it is fully coated. Place the coated dough balls on a baking sheet lined with parchment paper.
⏱️ 5 min - 7
Bake: Preheat your oven to 350°F. Bake the cookies for 10 minutes, or until their bottoms are golden brown. The cookies will appear slightly underbaked when removed from the oven; they will continue to set and firm up as they cool.
⏱️ 10 min•🌡️ 350 - 8
Cool and Finish: Allow the cookies to cool on the baking sheet for a few minutes. If needed, gently reshape them while they are still warm. Once completely cooled, you can dip the tops of the cookies in fresh cinnamon sugar for an extra coating if desired. Finally, drizzle the cooled cookies with caramel sauce before serving.
⏱️ 5 min