What happens when churros and cheesecake team up? Pure dessert magic! These cookies are the perfect mashup—soft, cinnamon-sugar coated churro on the outside with a creamy cheesecake surprise inside. And if that’s not enough, a drizzle of caramel takes them over the top. Easy to make and even easier to devour, these cookies are sure to be the star of any dessert spread!
Why You’ll Love This Recipe
Okay, picture this: a cookie that combines the crispy cinnamon sugar goodness of a churro with the creamy, tangy bite of cheesecake. Yeah, I know. These cookies are soft, sweet, and just a little gooey in the center. Oh, and did I mention there’s caramel drizzled on top? Because why not?! They’re basically churros in cookie form with a cheesecake surprise.
Expert Tips and Tricks
Brown butter magic : Don’t rush the browning process. Keep the heat medium and stir consistently to get that rich, nutty flavor without burning it.
Room temp everything : Your cream cheese and egg need to be room temp. It helps everything mix together smoother. Plus, we’re avoiding lumps in our cheesecake filling.
Chill that cheesecake filling : Freezing those cheesecake blobs is crucial to avoid a melty mess in your cookie. Give them at least 30 minutes in the freezer.
Dough texture check : If your dough is too sticky, a quick chill in the fridge will make it easier to work with. Just don’t leave it too long or it’ll turn into a brick.
Cookie shaping trick : If your cookies come out a little wonky, use a round cookie cutter (or a big ol’ cup) to gently reshape them while they’re still hot. Instant bakery look!
Recipe Variations and Possible Substitutions
Cheesecake-less : Skip the cheesecake filling for a classic churro-flavored cookie.
Stuff it differently: Feeling wild? Sub the cheesecake with Nutella, dulce de leche, or a spoonful of peanut butter for a fun twist.
Spice it up: Add a pinch of nutmeg or cardamom to your cinnamon sugar mix for a unique flavor pop.
Dairy-free option: Swap the cream cheese for a dairy-free alternative like coconut-based cream cheese. Use plant-based butter for the brown butter too (though it won’t brown the same way).
Serving and Pairing Suggestions
These cookies are perfect as-is, but if you want to go all out (and I know you do), serve them warm with a scoop of vanilla ice cream. Or go full dessert overload by dipping them into hot chocolate or a caramel latte. Bonus points if you sprinkle extra cinnamon sugar on top before serving – you can never have too much.
Storage and Reheating Tips
Store these churro cheesecake cookies in an airtight container at room temp for up to 3 days. To keep them soft, add a slice of bread to the container (it’ll prevent the cookies from drying out). If you want to enjoy them warm again, pop one in the microwave for 10-15 seconds. Drizzle with fresh caramel, and it’s like they just came out of the oven!
FAQs
Churro Cheesecake Cookies
Ingredients
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted brown butter room temp
- 1/2 cup + 1 tbsp packed brown sugar
- 3 tbsp granulated sugar
- 1 large egg room temp
- 1/2 tsp vanilla extract
- 1 1/3 cups all-purpose flour spoon & leveled
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Store-bought caramel sauce for drizzling
Cheesecake Filling:
- 3 oz cream cheese room temp
- 1 1/2 tbsp sugar
- 1/4 tsp vanilla extract
Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 4 tsp cinnamon
Instructions
Instructions
Make Cheesecake Filling:
- In a mixer, beat the cream cheese, sugar, and vanilla until smooth (2-3 minutes). Drop 1/2 tbsp blobs onto parchment paper and freeze for 30 minutes to 1 hour.
Brown Butter:
- Cut butter into cubes and heat in a saucepan over medium heat. Stir constantly until it turns a golden brown. Remove from heat and let it cool.
Prepare Dough:
- Preheat oven to 350°F. In a large bowl, whisk together cooled brown butter and sugars. Add the egg and vanilla, mixing until combined. Stir in dry ingredients (flour, baking soda, cinnamon, salt) until just combined. Chill dough for 20 minutes if it’s too soft.
Assemble Cookies:
- Scoop 1/4 cup dough balls, flatten each one, and place a frozen cheesecake filling dollop in the center. Wrap the dough around the filling, sealing it completely.
Coat in Cinnamon Sugar:
- Mix sugar and cinnamon. Roll each dough ball in the mixture, coating well.
Bake:
- Bake 6 cookies at a time on a parchment-lined baking sheet for about 10 minutes, or until golden brown. Reshape with a cookie cutter if needed.
Final Cinnamon Sugar Dip:
- After cooling slightly, dip the top of each cookie in the remaining cinnamon sugar.
Caramel Drizzle:
- Drizzle each cookie with caramel sauce and let them cool completely. Enjoy!
Now go on and make your kitchen smell like a churro stand !
