Oh my goodness, let me tell you about these cheesecake stuffed churro cookies! Imagine the warm, cinnamon-sugar goodness of a churro, but then—surprise!—there’s a creamy cheesecake filling waiting for you inside. It’s like a party for your taste buds! I first made these when I was craving something sweet after dinner, and wow, they did not disappoint. The combination of the crispy, golden exterior with that luscious, tangy cream cheese center is just heavenly. Trust me, you’ll want to whip up a batch of these for any occasion, or even just because you deserve a treat! Seriously, once you try them, you won’t be able to stop thinking about them!
Ingredients List
- 1 cup all-purpose flour – for that perfect cookie structure
- 1/2 cup unsalted butter, softened – this adds rich flavor and helps create a tender cookie
- 1/4 cup granulated sugar – to sweeten the dough just right
- 1/4 cup brown sugar – for a hint of caramel flavor and moisture
- 1 egg – binds everything together and gives that lovely texture
- 1 teaspoon vanilla extract – a must for that warm, comforting aroma
- 1/2 teaspoon baking powder – helps the cookies rise and stay fluffy
- 1/4 teaspoon salt – balances the sweetness beautifully
- 1/2 cup cream cheese, softened – the star of the show, adding that creamy cheesecake filling
- 1/4 cup powdered sugar – sweetens up the cream cheese filling
- 1/2 teaspoon cinnamon – for that classic churro flavor
- 1/4 cup sugar for coating – to roll the cookies in after baking for that irresistible crunch
How to Prepare Cheesecake Stuffed Churro Cookies
Getting ready to make these scrumptious cookies is easier than you might think! Just follow these simple steps, and you’ll be on your way to cookie heaven!
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and come out perfectly golden!
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s smooth and fluffy. This usually takes about 2-3 minutes.
- Now, crack in the egg and pour in the vanilla extract. Mix everything well until combined—this adds that delicious flavor!
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. It’s important to combine these dry ingredients separately for even distribution.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Don’t overmix; we want tender cookies!
- In a separate bowl, mix the softened cream cheese and powdered sugar until smooth. This is your luscious filling, and oh boy, it’s worth waiting for!
- Chill the dough in the fridge for about 30 minutes. This makes it easier to handle and helps the cookies keep their shape.
- Once chilled, scoop out some dough and flatten it in your hand. Place a dollop of the cream cheese filling in the center.
- Wrap the dough around the filling and roll it into a ball. Make sure the filling is completely sealed inside!
- Roll each ball in a mixture of cinnamon and sugar for that signature churro flavor.
- Place the cookies on a baking sheet lined with parchment paper and bake for 12-15 minutes or until they’re golden brown.
Let them cool slightly before devouring—trust me, the creamy filling will be worth the wait!
Why You’ll Love This Recipe
- Quick to prepare, so you can enjoy them in no time!
- Deliciously indulgent with the perfect blend of churro and creamy cheesecake.
- Soft and chewy texture with a crispy, sugary coating—what’s not to love?
- Impress your friends and family with these unique dessert cookies.
- Perfect for any occasion or just because you deserve a sweet treat!
Tips for Success
To make your cheesecake stuffed churro cookies truly shine, here are some of my top tips! First, don’t skip the chilling step—it makes the dough much easier to handle and helps the cookies maintain their shape while baking. If you find the dough too sticky, a tiny sprinkle of flour on your hands can help! Bake them just until they’re golden brown; overbaking can lead to a dry cookie, and we want that soft, chewy texture! Lastly, let them cool on the baking sheet for a few minutes before transferring them to a wire rack—this will help set the filling perfectly. Enjoy every bite!
Variations
If you want to mix things up with your cheesecake stuffed churro cookies, here are some fun ideas! Try swapping out the cream cheese filling for a chocolate or peanut butter filling for a delicious twist. You can also add a splash of lemon or orange zest to the dough for a refreshing citrus flavor. Feeling adventurous? Incorporate mini chocolate chips or crushed nuts into the dough for an extra layer of texture. And for a festive touch, sprinkle some holiday-themed sprinkles on top after rolling in cinnamon sugar. The possibilities are endless, so get creative!
Nutritional Information
Here’s the estimated nutritional breakdown for each of these delightful cheesecake stuffed churro cookies. Keep in mind that these values are approximations and can vary based on specific ingredients used and portion sizes:
- Calories: 150
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 80mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
These cookies are a sweet indulgence, so make sure to enjoy them as part of a balanced diet! Happy baking!
FAQ Section
Common Questions About Cheesecake Stuffed Churro Cookies
Can I use low-fat cream cheese for the filling?
Absolutely! Low-fat cream cheese works just fine, though it may slightly alter the texture of your filling. It’ll still be delicious!
How can I store leftover cookies?
To keep your cheesecake stuffed churro cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week.
Can I freeze these cookies?
Yes! These cookies freeze beautifully. Just place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag for up to 2 months. Thaw them in the fridge before enjoying!
What can I use instead of all-purpose flour?
If you’re looking for a gluten-free option, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for the best results!
Why are my cookies spreading too much?
Overmixing the dough or not chilling it long enough can cause the cookies to spread. Make sure to chill the dough for at least 30 minutes to help them hold their shape!
Storage & Reheating Instructions
To keep your leftover cheesecake stuffed churro cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want to extend their life, pop them in the fridge; they’ll stay tasty for about a week. When you’re ready to enjoy them again, I recommend reheating them slightly in the microwave for about 10-15 seconds to restore that warm, gooey center. Just be careful not to overheat them, or you might lose that delightful creamy filling! Enjoy every last bite!
Print
Cheesecake Stuffed Churro Cookies: 5 Sweet Indulgences
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious churro cookies filled with creamy cheesecake.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 cup sugar for coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix butter, granulated sugar, and brown sugar until smooth.
- Add egg and vanilla extract, mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Form small dough balls, flatten them, and place cream cheese mixture in the center.
- Wrap the dough around the filling and roll into a ball.
- Roll in cinnamon sugar mixture.
- Bake for 12-15 minutes until golden.
Notes
- Chill dough for 30 minutes for easier handling.
- Use a cookie scoop for uniform sizes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cheesecake stuffed churro cookies