Description:
These irresistible cookies are the perfect blend of crispy, cinnamon-sugary churro crust, smooth and creamy cheesecake filling, and soft donut-like texture. A delightful fusion of three favorites, these cookies are sure to please your taste buds with every bite. The combination of flavors and textures makes these a fantastic treat for any occasion!
Origin:
This recipe takes inspiration from churros, a classic Spanish snack, cheesecake, a beloved creamy dessert, and donuts, a popular pastry worldwide. The fusion of these three sweets creates an innovative dessert, perfect for those who love indulgent, sweet flavors.
Ingredients (for about 18-20 cookies):
For the Dough:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp whole milk
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
For the Churro Coating:
- ½ cup granulated sugar
- 2 tbsp ground cinnamon
- ½ cup melted butter
Optional Ingredients:
- A pinch of nutmeg (for an extra warm spice)
- A small drizzle of caramel sauce on top (for added sweetness)
- A sprinkle of chocolate chips in the filling (if you like chocolate with your cheesecake)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Make the Dough: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In a separate large bowl, cream together the softened butter and sugar until light and fluffy (about 2 minutes). Add in the eggs, one at a time, followed by the vanilla extract, mixing until fully combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. If the dough is too thick, add the milk to help bring it together.
- Make the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy.
- Assemble the Cookies: Scoop a tablespoon of dough and flatten it slightly. Place a small spoonful of cheesecake filling in the center and top it with another tablespoon of dough, sealing the edges. Roll the dough into a ball and place it on the baking sheet. Repeat with the remaining dough and filling.
- Churro Coating: In a small bowl, combine the cinnamon and sugar for the churro coating. Roll each cookie dough ball in the melted butter, then roll it in the cinnamon-sugar mixture until fully coated. Place the coated dough balls back on the baking sheet.
- Bake: Bake the cookies for 12-15 minutes, or until the edges are golden and the centers are set. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve & Enjoy: Once cooled, enjoy these decadent churro cheesecake donut cookies with a glass of milk or a cup of coffee!
Tips for Success:
- Room Temperature Ingredients: Make sure both the butter and cream cheese are softened to room temperature before using them. This ensures a smooth and lump-free dough and filling.
- Chill the Dough: If the dough is too sticky to handle, chill it in the fridge for about 30 minutes before shaping the cookies. This helps it hold its shape better.
- Don’t Over-Bake: These cookies bake quickly, so be careful not to overbake them. They should be golden at the edges but soft in the center.
- Freezing: You can freeze these cookies for up to 3 months. Freeze them on a baking sheet before transferring them to an airtight container.
Recommendation:
Pair these churro cheesecake donut cookies with a hot drink like coffee, milk, or a hot chocolate for the perfect indulgent treat. They also make a great gift or party snack!
Nutrition (per cookie, approximate):
- Calories: 210 kcal
- Protein: 2 g
- Fat: 12 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Sugar: 14 g
- Sodium: 150 mg
Enjoy baking your churro cheesecake donut cookies! Let me know how they turn out or if you need any adjustments to the recipe!
