Description
Sweet Mexican magic meets American dessert in these irresistible Cheesecake Stuffed Churro Cookies. Creamy cheesecake centers nestled in cinnamon-sugar cookie dough create a delightful fusion that will sweep dessert lovers into pure bliss.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (280 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 8 oz (225 g) cream cheese, softened
Spices and Seasonings:
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 tablespoon ground cinnamon
Binding and Flavoring Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) granulated sugar
Instructions
- Craft the luscious cheesecake center by whipping cream cheese with sugar and vanilla until velvety smooth. Delicately portion tiny dollops onto a parchment-lined tray and freeze until solidly firm, approximately 30 minutes.
- Blend flour, baking soda, salt, and ground cinnamon in a mixing vessel. In a separate larger bowl, cream butter and sugars until airy and light, achieving a cloud-like texture. Incorporate egg and vanilla, mixing thoroughly until perfectly integrated.
- Gradually fold dry ingredients into the wet mixture, creating a tender, cohesive dough that barely holds together.
- Warm the oven to 350F. Prepare baking surfaces with parchment paper.
- Excavate generous spoonfuls of cookie dough, transforming each into a delicate disk. Nestle a frozen cheesecake morsel at the center, tenderly enveloping the filling completely. Gently shape into smooth spheres.
- Combine remaining sugar and cinnamon in a shallow dish. Luxuriously roll each cookie globe, ensuring total coverage of the fragrant spice mixture.
- Arrange cookies with ample spacing on prepared trays. Bake until edges transform to a golden hue and surfaces develop subtle crackles, roughly 12-14 minutes.
- Let cookies rest momentarily on baking sheets, then transfer to cooling racks. Allow complete cooling for optimal texture and flavor melding.
- Serve these decadent treats warm, revealing the molten cheesecake surprise within each delightful bite.
Notes
- Freeze the cheesecake filling beforehand to ensure it stays intact during baking and prevents leaking.
- Use room temperature cream cheese and butter for smoother, easier mixing and better incorporation of ingredients.
- For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain cookie texture.
- Chill the cookie dough for 30 minutes before assembling to prevent spreading and create a more structured cookie shape.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 12
- Calories: 264
- Sugar: 20 g
- Sodium: 105 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg