Churro Cheesecake Cookies
These Churro Cheesecake Cookies are a sweet combination of two classic desserts. These chewy cookies are stuffed full of cheesecake and then rolled in cinnamon sugar for the ultimate sweet treat.
We love cheesecake and we love churros so we thought why not combine these great flavors with cookies? And, they turned out even better than we expected. These cookies are to die for!
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- These cookies are also easy to make, so even new bakers can make them.
- They are also great for holidays, special occasions, or even cookie exchanges.
If you love cinnamon sugar desserts like this one, you may also enjoy these Ritz Bits Churros. They make a great snack.
🛒Ingredients
Next time you are in the grocery store stop by and pick up these ingredients so that you can make these flavorful cookies. We promise you won’t regret it!
- butter
- sugar
- brown sugar
- eggs
- vanilla
- flour
- baking powder
- salt
- cream cheese
- cinnamon
See the recipe card below for quantities.
🔪 How to Make These Churro Cheesecake Cookies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Make the filling by creaming the cream cheese, sugar, and vanilla together until combined. Line a baking sheet with parchment paper, spoon small circles onto the paper, and freeze them for 15-20 minutes or until hardened.
In a medium sized bowl, beat the butter and sugars together until light and fluffy. Add the eggs and vanilla and continue to beat.
Add the flour, baking powder, and salt until the dough is well-mixed. Place in the refrigerator and chill for 20 minutes.
Shape a small amount of cookie dough into a disc. Place a circle of the cream cheese filling in the center top with another flattened disc and crimp the edges together to seal in the cream cheese.
In a small bowl, mix the remaining cup of sugar with the cinnamon and whisk until combined. Roll each formed cookie in the sugar mixture and place on a baking tray about 4” apart.
Bake for 12-15 minutes, until the edges just start turning golden.
🥄 Equipment
You will need a few kitchen tools besides measuring cups and spoons. Gather these tools so you can whip up these cheesecake-stuffed cookies.
- mixing bowls
- electric mixer
- cookie sheets
- parchment paper
- cookie scoop
🥫 Storage
Storage – Store these cookies in an airtight container in the fridge for up to three days. Due to the cream cheese filling, we recommend always keeping these chilled.
Freezing – You can also freeze these cookies in a freezer-safe container for up to three months. Thaw in the fridge overnight or on the counter for 30 minutes before enjoying.
Serve With
We love to enjoy these cookies with a glass of milk or a cup of hot tea. You can also serve them with these Jalapeno Grilled Cheese Sandwiches for a great meal!
💭 Tips
Here are a few tips that we learned while baking these churro cheesecake cookies.
- Make sure that you use room-temperature ingredients. This helps you get a smooth batter and cheesecake filling.
- We highly recommend using parchment paper when baking these cookies, as it helps to prevent the bottoms from burning. A baking mat would also work.
- Don’t overstuff the cookies, you need to be able to completely wrap the cookie dough around the cheesecake filling to prevent it from leaking out.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Churro refers to pastries that are rolled in cinnamon sugar on the outside.
Snickerdoodles are vanilla cinnamon cookies, and churros are more cinnamon and sugar flavored.
🍽 More Cookie Recipes
Do you enjoy cookies? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Churro Cheesecake Cookies
Equipment
- mixing bowls
- Electric mixer
- Cookie sheets
- parchment paper
- Cookie scoop
Ingredients
For the cookies:
- 1 cup butter softened
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the filling:
- 8 ounces cream cheese softened
- ¼ cup sugar
- 1 teaspoon vanilla
Coating:
- 1 cup sugar
- 1 tablespoon cinnamon
Instructions
- Start with the filling by beating the cream cheese, sugar and vanilla together until smooth.
- Line a tray with parchment paper and either spoon or pipe small circles of filling onto the paper.
- Place the tray in the freezer for 15-20 minutes to set.
- In a medium sized bowl, beat the butter and sugars together until light and fluffy.
- Add the eggs and vanilla and continue to beat.
- Add the flour, baking powder and salt until the dough is well mixed. Place in the refrigerator and chill for 20 minutes.
- Preheat the oven to 350 degrees.
- Scoop the dough into about 1” size balls and gently flatten into a disc shape.
- Place a circle of the cream cheese filling in the center and top with another flattened disc and crimp the edges together to seal in the cream cheese.
- Repeat until all cookies have been made into “sandwiches.”
- In a small bowl, mix the remaining cup of sugar with the cinnamon and whisk until combined.
- Roll each formed cookie in the sugar mixture and place on a baking tray about 4” apart.
- Bake for 12-15 minutes, until the edges just start turning golden.
- Remove and place on a cooling rack.
