Churro Cheesecake Cookies
Churro Cheesecake Cookies are a cinnamon sugar cookie with cream cheese filling the center for a melt in your mouth cookie.
Ingredients
For the Cheesecake Filling:
- 4 ounces cream cheese cut into cubes, see note 1
- ¼ cup powdered sugar
- ¼ teaspoon vanilla
For the Dough:
- ¼ cup butter I used salted, slightly softened, see note 2 below
- ¾ cup sugar
- 1 egg large
- 1 ½ teaspoons vanilla
- ½ cup sour cream
- 1 ½ cups flour 175 grams, fluffed then spooned in and leveled off
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
Topping:
- 1 ½ Tablespoons sugar
- 1 ½ teaspoons cinnamon
Instructions
Make the Cheesecake Filling:
- Using a mixer, beat the cubed cream cheese until smooth. Add the powdered sugar and vanilla and beat until smooth. Form into rough balls, about 2 teaspoons in size and place on parchment paper. Refrigerate immediately and for 20-30 minutes.
Make the Cookie Dough:
- Once the filling has been in the refrigerator for at least 15 minutes, preheat the oven to 350°F and line a baking sheet with parchment paper (leave the filling in the fridge).
- Beat the softened butter and sugar together on high until combined and light and fluffy, about 1-2 minutes. Add the egg and vanilla and beat for another 30-60 seconds until well combined. Add the sour cream and combine with the mixer on low. Whisk together the dry ingredients (flour, salt, baking powder, baking soda) together in a separate bowl. Add to the wet ingredients and mix on low only until combined.Combine the sugar and cinnamon together in a separate bowl.
Form and Bake the Cookies:
- Place a small amount of dough on the baking sheet and spread it out a bit to form the bottom of the cookie (see photos above for a visual). Place a cheesecake filling ball on top. Scoop more dough on top of the filling and spread it a bit so it meets the bottom of the cookie and completely covered the filling. Generously sprinkle cinnamon and sugar on top. Bake for 10-12 minutes, or until the top is matte and the edges are set.
- Usually I love to eat warm cookies from the oven, but these are MUCH better once they have cooled (think of a warm cheesecake... it's not that great...). Enjoy!
Notes
- Usually I prefer working with softened cream cheese to ensure everything is super smooth. With this recipe, room temperature cream cheese can be difficult to work with, so use cold cream cheese, cut into cubes. Cutting it into cubes will help it smooth out and mix with the other ingredients better.
- You should be able to make a small indent when pushing on the cube of butter with your finger, but it should never be mushy. I've found when my kitchen is around 67°, it makes the butter perfectly softened. Any warmer and it's too mushy at room temperature.
- Storage: generally anything with cream cheese should be stored in the refrigerator so that it doesn't go bad and that is our recommendation. I actually store these at room temperature to maintain the integrity of the texture of the cookie and haven't had any problems, but it should be noted with my large family these are usually eaten within 24 hours.
Nutrition
Serving: 1cookieCalories: 139kcalCarbohydrates: 23gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 177mgPotassium: 54mgFiber: 0.4gSugar: 13gVitamin A: 132IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg
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