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Delicious Churro Cheesecake Cookies with cinnamon and creamy cheesecake filling

Churro Cheesecake Cookies

Delicious cookies with a creamy cheesecake filling and a crunchy cinnamon sugar coating.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese (softened) Trader Joe's cream cheese is recommended.
  • 1/4 cup granulated sugar For filling.
  • 1/2 tsp vanilla extract For filling.
For the Cookie Dough
  • 3/4 cup unsalted butter (softened) Aldi offers good prices on butter.
  • 3/4 cup granulated sugar For dough.
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract For dough.
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
For Coating
  • 1/4 cup granulated sugar For coating.
  • 1 tsp ground cinnamon For coating.

Method
 

Preparation of Filling
  1. Beat cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla until smooth. Scoop into small balls and refrigerate for 10-15 minutes to firm up.
Mixing the Dough
  1. In a large bowl, cream together the butter and both sugars until fluffy. Add eggs and vanilla extract.
  2. In a separate bowl, mix the dry ingredients: flour, cinnamon, baking soda, and salt.
  3. Gradually combine the dry ingredients with the wet ingredients.
Shaping Cookies
  1. Flatten 2 tbsp of dough in your palm, place a chilled cheesecake ball in the center, top with another flattened dough disc, and seal edges tightly. Roll into a ball.
Coating and Baking
  1. In a shallow bowl, mix cinnamon and sugar together. Roll each cookie ball in this mixture.
  2. Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 12-14 minutes.
Cooling
  1. Allow cookies to rest on the tray for 5 minutes, then transfer to a wire rack.
  2. Optional: Roll in cinnamon sugar again while warm for extra coating.

Notes

Chill the filling, don’t overwork the dough, and avoid squishing them too flat for best results. These cookies can also be frozen unbaked; extend baking time by 2-3 minutes from frozen.