Churro Cheesecake Cookies with Few Ingredients
Soft cinnamon cookies filled with creamy cheesecake and rolled in a sweet churro-style coating. Perfectly spiced, gooey in the center, and easy to make.
- Prep Time: 25 minutes (plus chilling)
- Cook Time: 10–12 minutes
- Total Time: 45–60 minutes
- Yield: 18–20 cookies 1x
Ingredients
Cheesecake Filling:
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6 oz cream cheese, softened
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2 tbsp sugar
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½ tsp vanilla extract
Cookie Dough:
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¾ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup packed brown sugar
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1 large egg + 1 egg yolk
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1 tsp vanilla extract
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2 cups all-purpose flour
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1 tsp baking soda
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1 tsp cornstarch
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1½ tsp ground cinnamon
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½ tsp salt
Cinnamon-Sugar Coating:
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¼ cup granulated sugar
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1 tsp cinnamon
Instructions
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Beat cream cheese, sugar, and vanilla. Scoop into 1 tsp balls and freeze.
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Cream butter and sugars. Add egg, yolk, and vanilla.
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Mix dry ingredients and combine with wet to form dough. Chill 30 mins.
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Flatten 2 tbsp dough. Place frozen filling in center. Seal and roll into a ball.
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Roll in cinnamon-sugar mixture.
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Bake at 350°F for 10–12 mins. Cool 5 mins before transferring.
Notes
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Freeze filling completely before using.
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Use room-temp butter and cream cheese for best mixing.
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Store in fridge up to 5 days. Freeze unbaked dough balls for later.