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Churro Cheesecake Donut Cookies are all about flavor and nostalgia. Imagine the cinnamon sugar crunch of churros wrapped around a soft cookie and filled with creamy cheesecake for a bite that tastes like a trip to your favorite bakery. I made these for a movie night with friends and there was not a crumb left on the plate.
I first tried combining churros and cheesecake into a cookie after a long day when I wanted something that felt both playful and decadent. It became an instant hit and now has a permanent spot in my recipe binder.
Ingredients
- All purpose flour: Gives the cookies a chewy bite and structure. Use unbleached for the best flavor
- Baking powder: Helps lift the dough so the cookies puff up for a donut like texture. Make sure it is fresh
- Salt: Strengthens flavor and balances the sweetness. A fine sea salt works especially well
- Unsalted butter: Brings richness and helps with the cookie’s tender crumb. Use good quality, real butter for deeper flavor
- Granulated sugar: Sweetens everything and forms that perfect, sparkly coating
- Brown sugar: Provides a hint of molasses and a soft chew. Light brown sugar melts quickly for the best texture
- Large egg: Binds the dough together so each cookie holds its shape
- Vanilla extract: Adds lovely bakery essence. Pure vanilla makes a big flavor difference
- Cream cheese: Gives the center a tangy creaminess. Use block style cream cheese and let it come to room temperature before mixing
- Ground cinnamon: Is the unmistakable churro flavor star. Choose a fragrant one and use fresh for a fuller aroma
Step-by-Step Instructions
- Preheat and Prepare:
- Set your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup and nonstick baking
- Mix Dry Ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl until all lumps disappear and you see a homogenous mixture. This ensures even rise and flavor
- Cream Butter and Sugars:
- Beat softened butter with both granulated and brown sugar on medium high speed until the mixture is pale and fluffy This process should take about three minutes and is key for a soft yet crisp cookie base
- Add Wet Ingredients:
- Blend in the egg and vanilla to the creamed mixture Mix until fully incorporated and light in color Then beat in the softened cream cheese until everything is silky smooth and no white streaks remain
- Combine and Finish Dough:
- Slowly fold your dry ingredients into the wet mixture a third at a time Mix just until no dry flour is visible The dough should be soft and a bit sticky but hold its shape when scooped
- Scoop and Space:
- Using a cookie scoop or spoon portion out the dough onto your lined baking sheet Give each cookie plenty of space at least two inches is ideal to let them spread gently
- Bake:
- Move the pan to the middle rack of your preheated oven and bake for about twelve to fifteen minutes Watch for edges to turn lightly golden while centers still look soft
- Cool and Coat:
- Lift the cookies off the tray and cool them on a wire rack for about three to five minutes While warm toss each in a mix of granulated sugar and plenty of cinnamon until fully coated and glistening
My favorite part is watching the cream cheese melt into a dreamy pocket in the middle My younger sister always requests these for her birthday and we laugh remembering the first time our batch disappeared before the oven finished cooling
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to three days If you want to keep them soft add a slice of bread to the container The cookies also freeze like a dream Just slip cooled cookies into a freezer bag with parchment between layers and you will have a treat for weeks
Ingredient Substitutions
No brown sugar Try coconut sugar or use all white sugar in a pinch Use Neufchatel cheese for a lower fat filling If you love spice try adding a pinch of nutmeg to the cinnamon sugar for extra warmth
Serving Suggestions
Serve these cookies slightly warm with coffee or hot chocolate For a brunch twist sandwich two together with chocolate ganache They also make a fun dessert for birthdays or bake sales and taste incredible dunked in warm caramel sauce
Churro Cheesecake Cookies in Context
Churros trace their roots to Spain where fried dough is showered with cinnamon sugar Cheesecake is a classic comfort dessert By blending the two into a soft cookie this recipe creates a treat that is both nostalgic and surprising I love serving them for celebrations or whenever I want to spark conversation
These cookies are as easy as they are irresistible. Bake a batch and watch them vanish before you can even pour the coffee.
Recipe Q&A
- → How do I achieve a soft, chewy center?
Allow the cookies to bake just until edges are golden, then cool on a wire rack. Cream cheese also adds tenderness.
- → Can I use low-fat cream cheese?
Regular cream cheese gives the best texture, but low-fat works in a pinch. Expect a slightly less creamy result.
- → What makes these cookies taste like churros?
The warm cinnamon sugar coating added while cookies are still warm gives them that signature churro flavor.
- → Is it possible to freeze the dough?
Yes. Shape dough balls and freeze them. Bake from frozen, adding 1-2 minutes to the baking time as needed.
- → How do I prevent cookies from spreading too much?
Chill the dough before baking if your kitchen is warm, and make sure your butter is just softened, not melted.