Description
A delightful fusion of churros and creamy cheesecake in a cookie form.
Ingredients
Scale
- 1 (8 oz) package of cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon
Instructions
- Prepare the Cheesecake Filling: Combine cream cheese, powdered sugar, and vanilla in a bowl, beat until smooth, scoop into mounds, and freeze.
- Make the Cookie Dough: Cream butter and sugar, add egg and vanilla, mix in flour, baking soda, and salt until a soft dough forms.
- Preheat the Oven: Set oven to 350°F (175°C) and line baking sheets with parchment.
- Form the Cookies: Flatten dough, place a cheesecake mound in the center, wrap and coat in cinnamon-sugar.
- Bake the Cookies: Bake for 10-12 minutes until edges are golden, then cool before serving.
- Cool and Serve: Let cookies cool slightly before transferring to a wire rack.
Notes
You can freeze the baked cookies for up to three months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 190 kcal
- Sodium: 95 mg
- Protein: 2 g