Churro Cheesecake Cookies
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
Cheesecake Filling:
6 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 teaspoon cinnamon
Directions:
In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop into small dollops (about 1/2 tsp each) onto a lined baking sheet and freeze for at least 30 minutes.
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually mix dry ingredients into wet until a soft dough forms.
Scoop 1.5 tbsp of cookie dough, flatten slightly, place a frozen cheesecake dollop in the center, and wrap the dough around it. Seal and roll into a ball.
Roll each dough ball in cinnamon sugar and place on a parchment-lined baking sheet. Chill for 10 minutes.
Bake at 350°F (175°C) for 10–12 minutes or until edges are golden. Cool on the pan for 5 minutes, then transfer to a wire rack.
Prep Time: 40 minutes (includes freezing) | Cooking Time: 12 minutes | Total Time: 52 minutes
Kcal: 220 kcal per cookie | Servings: 16 cookies
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