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Churro Cheesecake Donut Cookies
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Churro Cheesecake Donut Cookies

These soft, buttery cookies are stuffed with a creamy cheesecake filling and coated in a delightful cinnamon-sugar mixture for that classic churro flavor. Perfect for a unique dessert treat!
Prep Time30 minutes
Cook Time40 minutes
Chill time30 minutes
Total Time1 hour 40 minutes
Servings: 4
Calories: 300kcal

Ingredients

For the Cookie Dough:

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Cheesecake Filling:

  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

Prepare the Cookie Dough:

  • In a large bowl, cream together the softened butter and sugar until light and fluffy.
  • Beat in the eggs and vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Cover and chill the dough in the refrigerator for at least 30 minutes to firm up.

Make the Cheesecake Filling:

  • In a medium bowl, beat the softened cream cheese until smooth and creamy.
  • Add the sugar and vanilla extract, mixing until well combined. Set aside.

Assemble the Cookies:

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Scoop about 1 tablespoon of the chilled cookie dough and flatten it in your hand.
  • Place 1 teaspoon of the cheesecake filling in the center of the dough.
  • Cover the filling with another tablespoon of dough, sealing the edges to fully encase the filling.
  • Repeat with the remaining dough and filling.

Bake the Cookies:

  • Arrange the cookies on the prepared baking sheet, leaving space between them.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack.

Coat the Cookies:

  • In a small bowl, mix together the sugar and cinnamon for the coating.
  • While the cookies are still warm, roll each one in the cinnamon-sugar mixture to coat evenly.

Notes

For best results, ensure the cream cheese filling is chilled before assembly to make stuffing the cookies easier.
These cookies taste best when served warm but can be stored in an airtight container for up to 3 days.
To reheat, microwave for 10-15 seconds to enjoy that fresh-from-the-oven churro flavor.