Pin it
The tempting mix of hot, cinnamon-sugar dusted cookies stuffed with smooth cheesecake makes a sweet treat that brings together the best of churros and cheesecake in one mouthful. These Churro Cheesecake Cookies turn two favorite desserts into grab-and-go delights perfect for any party, mixing crunchy outsides with surprisingly soft centers for a snack you won't forget.
I still remember the first time I tried these cookies. That moment when you bite in and find the creamy filling - it was something special. Now my family asks for them at every get-together, and they're gone in minutes flat.
Key Ingredients Breakdown
- Unsalted Butter: Let it sit out until soft for better mixing
- Cream Cheese: Use the full-fat kind, completely softened for a silky filling
- Ground Cinnamon: Grind it fresh for the strongest flavor kick
- Pure Vanilla Extract: The real stuff makes both cookie and filling taste better
- All-Purpose Flour: Go for unbleached for the best cookie structure
- Eggs: Take them out of the fridge early so they mix in better
Step-by-Step Baking Guide
- Step 1: Whip Up The Filling
- Work the cream cheese until it's totally smooth. Add sugar bit by bit to keep lumps away. Beat until it's light and fluffy. Cool it until it's firm enough to pipe. Put it in a piping bag with a small round tip.
- Step 2: Mix The Cookie Dough
- Beat the butter and sugar until light and fluffy (about 3-4 minutes). Add eggs one by one, mixing well each time. Stir in vanilla until you can't see it anymore. Add dry stuff gradually. Don't overmix or you'll get tough cookies.
- Step 3: Put Them Together
- Scoop out even amounts of dough (a cookie scoop helps). Make a deep hole in the middle. Pipe filling carefully into each hole. Close the edges completely. Roll them into nice round balls.
- Step 4: Add The Coating
- Mix up cinnamon and sugar well. Roll the balls all over in the mix. Press lightly so the coating sticks. Set them on lined baking sheets. Leave room between them for spreading.
- Step 5: Bake To Perfection
- Keep your oven at the right heat. Turn the pans around halfway through. Look for golden edges. Let them cool a bit on the pan. Move to a wire rack after.
Pin it
I love eating these cookies when they're still a bit warm, with the filling soft but not hot. There's nothing better than that mix of crunchy outside and creamy inside.
Pin it
Tasty Prep and Storage Options
You can make these cookies in parts to save time: Mix up the dough up to 2 days early and keep it in the fridge. Whip up the cheesecake filling a day ahead. Keep baked cookies in an airtight box for 5 days. Pop unfilled dough balls in the freezer for up to 3 months. Fully made cookies freeze well for up to a month.
Frequently Asked Questions
- → How long will these cookies last?
- Store them in a sealed container in the fridge, and they’ll be good for about 5 days.
- → Why should I refrigerate these cookies?
- The cream cheese center stays safe to eat and keeps its creamy texture when chilled.
- → Can I prep the dough in advance?
- Absolutely! Chill the dough ahead of time, then let it warm up a bit before shaping.
- → Is the caramel topping necessary?
- Not at all! The cookies are already tasty with their cinnamon sugar coating.
- → Why does everything need to be at room temperature?
- When butter and cream cheese are softened, they mix better and give cookies a smooth texture.