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Churro Cheesecake Donut Cookies Recipe

These **Churro Cheesecake Donut Cookies** are the ultimate indulgence for anyone who loves the combination of warm, cinnamon-coated churros and creamy cheesecake. Imagine biting into a soft, donut-shaped cookie with a surprise cheesecake filling in the center, all dusted with a sweet cinnamon-sugar coating. This delightful treat blends the best of churros, donuts, and cheesecake into one irresistible dessert.
Prep Time15 minutes
Active Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: Churro Cheesecake Donut Cookies Recipe
Yield: 4

Materials

  • - **1 cup granulated sugar**
  • - **1 cup unsalted butter** softened
  • - **2 large eggs**
  • - **1 teaspoon vanilla extract**
  • - **3 cups all-purpose flour**
  • - **1 teaspoon baking powder**
  • - **1/2 teaspoon salt**
  • - **8 oz cream cheese** softened
  • - **1/4 cup granulated sugar** for cheesecake filling
  • - **1 teaspoon vanilla extract** for cheesecake filling
  • - **1 cup granulated sugar** for coating
  • - **1 tablespoon ground cinnamon** for coating
  • - **1 cup caramel sauce** optional for drizzling

Instructions

Prepare the Cookie Dough:

  • - In a large mixing bowl, cream together the softened **butter** and **1 cup granulated sugar** until light and fluffy.
  • - Add the **eggs** one at a time, beating well after each addition. Stir in the **vanilla extract**.
  • - In a separate bowl, whisk together the **flour**, **baking powder**, and **salt**.
  • - Gradually mix the dry ingredients into the wet mixture until just combined to form the dough. Be careful not to overmix.

Prepare the Cheesecake Filling:

  • - In a small bowl, beat the **softened cream cheese**, **1/4 cup granulated sugar**, and **1 teaspoon vanilla extract** until smooth and creamy.
  • - Transfer the cream cheese mixture into a piping bag (or a resealable plastic bag with the corner snipped off).

Form the Cookie Doughnuts:

  • - Preheat your oven to **350°F** (175°C) and line a baking sheet with parchment paper.
  • - Roll the cookie dough into small balls (about 1.5 inches in diameter) and flatten them into discs on the parchment paper.
  • - Using the piping bag, pipe a ring of cheesecake filling along the edges of the flattened discs.
  • - Fold the dough over the cheesecake filling to enclose it completely and gently flatten the dough into a donut shape.
  • - Cut out the center of each cookie dough disc to form a donut (you can use a small cookie cutter or the back of a piping tip to remove the center).

Cinnamon-Sugar Coating:

  • - In a shallow dish, combine the remaining **1 cup granulated sugar** and **1 tablespoon ground cinnamon**.
  • - Roll each cookie doughnut in the cinnamon-sugar mixture, ensuring it’s evenly coated on all sides.

Bake the Cookies:

  • - Place the coated doughnut cookies on the prepared baking sheet, ensuring there is enough space between them for spreading.
  • - Bake in the preheated oven for **12-15 minutes**, or until the cookies are golden brown and firm to the touch.

Optional Caramel Drizzle:

  • - If desired, warm the **caramel sauce** and drizzle it over the freshly baked churro cheesecake donut cookies for an extra layer of decadence.

Cool and Serve:

  • - Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
  • - Serve warm or at room temperature, and enjoy with a side of hot chocolate or coffee for the ultimate dessert experience.