-
Make the cheesecake filling: In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy. Set the filling aside.
-
Make the cookie dough: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and beat until combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
-
Chill the dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for about 30 minutes to make it easier to handle.
-
Form the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Once the dough is chilled, scoop out about 1 tablespoon of dough and flatten it into a disk. Place a small amount of cheesecake filling (about 1 teaspoon) in the center of the dough, then fold the edges over the filling to enclose it, forming a ball. Roll the filled dough ball between your hands to seal the edges.
-
Coat the cookies: In a small bowl, mix together the sugar and cinnamon for the churro coating. Roll each cookie dough ball in the cinnamon-sugar mixture, ensuring it’s fully coated.
-
Bake the cookies: Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the cookies are golden brown and set around the edges but still soft in the center. Allow them to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
-
Serve: Once the cookies have cooled, they are ready to serve! These Churro Cheesecake Donut Cookies are deliciously soft, creamy, and cinnamon-sugary.
Serving and Storage Tips:
- Serve warm: These cookies are perfect for serving warm, with a soft cheesecake center and a crispy churro exterior.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 2 months. Simply let them cool completely before freezing, and reheat in the microwave for a few seconds to soften before serving.
Variants:
- Chocolate Chip Cheesecake Donut Cookies: Add a handful of mini chocolate chips to the dough for a sweet twist on this already indulgent treat.
- Nutella Cheesecake Filling: Swap out the cheesecake filling for Nutella for a chocolate-hazelnut version of these cookies.
- Pumpkin Spice Version: Add 1 teaspoon of pumpkin spice to the dough and 1/4 cup of pumpkin puree to the cheesecake filling for a fall-inspired flavor.
FAQ:
1. Can I use low-fat cream cheese for the filling? Yes, you can use low-fat cream cheese, but the texture and richness might be slightly different. Regular cream cheese will give a creamier, more indulgent filling.
2. Can I make the dough in advance? Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours. Just make sure to bring it to room temperature before rolling it out.
3. Can I freeze the dough before baking? Yes, you can freeze the cookie dough balls before baking. Arrange them on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. Bake from frozen, adding a couple of extra minutes to the baking time.
4. How do I know when the cookies are done? The cookies should be golden brown around the edges and slightly puffed. The center may look soft, but it will firm up as the cookies cool. Be careful not to overbake them, as they will continue to cook on the baking sheet after removal from the oven.
