If you love the flavors of churros, cheesecake, and donuts, then these Churro Cheesecake Donut Cookies are the perfect treat! These cookies combine the warmth and cinnamon-sugar goodness of churros, the creamy richness of cheesecake, and the soft texture of donut-inspired cookies. They’re a delightful indulgence for any occasion, whether it’s a weekend dessert or a fun addition to a party. Let’s dive into this delicious recipe!
Ingredients
For the Cookie Dough:
- All-Purpose Flour (2 1/4 cups)
- Baking Soda (1/2 teaspoon)
- Baking Powder (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Unsalted Butter (1/2 cup, softened)
- Granulated Sugar (1/2 cup)
- Brown Sugar (1/2 cup, packed)
- Egg (1 large)
- Vanilla Extract (1 teaspoon)
For the Cheesecake Filling:
- Cream Cheese (4 oz, softened)
- Powdered Sugar (1/4 cup)
- Vanilla Extract (1/2 teaspoon)
For the Cinnamon-Sugar Coating:
- Granulated Sugar (1/4 cup)
- Ground Cinnamon (1 tablespoon)
Instructions
Step 1: Prepare the Cheesecake Filling
- Mix the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Scoop and Freeze: Scoop out small spoonfuls (about 1 teaspoon each) of the cheesecake mixture onto a lined baking sheet. You should have about 12-16 small scoops. Freeze for at least 30 minutes to firm up.
Step 2: Make the Cookie Dough
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 3: Assemble the Churro Cheesecake Cookies
- Scoop the Dough: Using a cookie scoop or tablespoon, scoop about 1 1/2 tablespoons of cookie dough and flatten slightly in your hands.
- Add Cheesecake Filling: Place a frozen cheesecake scoop in the center of each flattened dough round.
- Seal the Cookies: Take another small piece of dough and place it over the cheesecake filling. Gently press the edges together to seal, ensuring the filling is completely enclosed.
- Roll in Cinnamon-Sugar: In a small bowl, mix the granulated sugar and ground cinnamon. Roll each filled cookie dough ball in the cinnamon-sugar mixture until fully coated.
Step 4: Bake the Cookies
- Bake: Place the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Duration Time
- Preparation Time: 20 minutes
- Freezing Time: 30 minutes
- Baking Time: 10-12 minutes
- Total Time: 1 hour
Nutritional Information (per cookie, based on 12 cookies)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Sodium: 120mg
- Total Carbohydrates: 27g
- Sugars: 15g
- Dietary Fiber: 1g
- Protein: 3g
FAQs
1. Can I use flavored cream cheese?
Yes! You can use flavored cream cheese like cinnamon or strawberry for a fun twist on the cheesecake filling.
2. How do I store leftover cookies?
Store these cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Thaw in the refrigerator before serving.
3. Can I add chocolate chips to the dough?
Yes! Adding mini chocolate chips to the cookie dough would make a delicious addition for even more indulgence.
4. Can I make these cookies dairy-free?
Yes! Use dairy-free butter and a dairy-free cream cheese alternative to make these cookies suitable for a dairy-free diet.
5. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden and the centers are set. Be careful not to overbake to keep them soft and chewy.
6. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. Just let it soften slightly before assembling the cookies.
7. Can I make mini cookies?
Absolutely! Just scoop smaller portions of dough and cheesecake filling and reduce the baking time by a couple of minutes.
8. What other toppings can I use for a churro effect?
You can drizzle melted chocolate or caramel sauce over the cooled cookies for an extra churro-inspired touch.
Conclusion
These Churro Cheesecake Donut Cookies bring together all the best flavors and textures for a truly indulgent dessert. With their cinnamon-sugar coating, creamy cheesecake filling, and soft donut-like cookie base, they’re a unique treat that will be a hit at any gathering. Enjoy the warm, cozy flavors of churros combined with the richness of cheesecake in every bite!