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Churro Cheesecake Cookies

These soft, thick cookies are swirled with creamy cheesecake filling and coated in cinnamon sugar, delivering a nostalgic fairground treat.
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Prep Time 1 hour
Cook Time 13 minutes
Total Time 1 hour 13 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 8 ounces cream cheese, softened Beat until smooth
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
For the cookie dough
  • 1/2 cup unsalted butter, room temperature So it creams easily
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar For a soft, chewy texture
  • 1 large egg For structure and flavor
  • 2 teaspoons vanilla extract
  • 1 and 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Plus more for rolling
  • 1/4 teaspoon salt
For the cinnamon sugar coating
  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon

Method
 

Make the filling
  1. Beat the cream cheese with powdered sugar and vanilla until smooth. Chill for 20 to 30 minutes.
Mix the dough
  1. Cream the butter with granulated and brown sugars until light. Beat in the egg and vanilla.
  2. Whisk the flour, baking powder, cinnamon, and salt together, then add to the wet ingredients and mix until just combined.
Chill
  1. Cover the dough and chill for 30 minutes.
Prep the coating
  1. Stir the granulated sugar and cinnamon together in a shallow bowl.
Shape
  1. Scoop the dough into 16 portions, flatten them, and add a teaspoon of cream cheese filling. Wrap the dough around and roll into a ball, then coat in cinnamon sugar.
Bake
  1. Place on a parchment-lined sheet, bake at 350°F (177°C) for 11 to 13 minutes. Cool on the pan for 5 minutes.

Notes

Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a warm treat.