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Churro Cheesecake Donut Cookies

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Churro Cheesecake Donut Cookies are a delightful fusion dessert that combines the best elements of churros, cheesecake, and cookies. These cookies feature a soft, tender dough encasing a creamy cheesecake filling, all rolled in a classic cinnamon-sugar coating. Optional finishing touches like caramel drizzle or chocolate dipping elevate them to an indulgent treat. Perfect for holidays, parties, or simply satisfying a sweet tooth, these cookies are versatile, visually appealing, and bursting with flavor.

Ingredients

Scale

For the Dough:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

  • 1 cup (200g) granulated sugar
  • 1 tablespoon ground cinnamon

Optional:

  • Caramel sauce for drizzling

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Beat in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract.
    • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
    • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain a tender dough.
  2. Prepare the Cheesecake Filling:
    • In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
    • Transfer the cheesecake filling to a piping bag or a zip-top bag with a corner snipped off for easy application.
  3. Shape the Cookies:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Roll the dough into 1-inch (2.5 cm) balls and flatten each into a disc.
    • Pipe a small amount of the cheesecake filling onto the center of each disc.
    • Fold the edges of the dough over the filling to enclose it completely, then gently shape it into a ball again.
    • For a donut shape, use a small round cutter to remove the center of each filled dough ball, if desired.
  4. Coat the Cookies:
    • In a shallow dish, combine the granulated sugar and ground cinnamon for the coating.
    • Roll each shaped cookie in the cinnamon-sugar mixture, ensuring an even coating.
  5. Bake the Cookies:
    • Place the coated cookies on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
    • Bake for 12-15 minutes, or until the cookies are lightly golden and set.
    • Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  6. Optional Finishing Touch:
    • Once the cookies have cooled, drizzle with caramel sauce for an extra layer of sweetness, if desired.

Notes

  • Ingredient Quality:
    • Use high-quality butter, cream cheese, and vanilla extract to ensure rich flavors.
    • Freshly ground cinnamon enhances the churro-like taste.
  • Chilling the Dough:
    • Chilling the dough is essential for shaping and helps prevent excessive spreading during baking.
  • Proper Filling Technique:
    • Seal the dough completely around the cheesecake filling to avoid leaks. Rolling the dough into a smooth ball ensures uniform cookies.
  • Baking Tips:
    • Watch the cookies closely as they bake. Slightly underbaking them ensures a soft, chewy texture, while overbaking can dry out the filling.
  • Serving Suggestions:
    • Pair with coffee or hot chocolate for a cozy treat.
    • Serve warm with a drizzle of caramel or dusting of powdered sugar for a decadent dessert.

Find it online: https://claradelish.com/churro-cheesecake-donut-cookies/