Description
Churro Cheesecake Donut Cookies bring pure joy to your dessert table with a delightful fusion of classic churro sweetness and creamy cheesecake comfort. Sprinkled with cinnamon sugar and baked to golden perfection, these treats will definitely become your new favorite weekend baking project.
Ingredients
Scale
Cookies Base:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Filling and Coating Ingredients:
- 8 ounces cream cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 2 teaspoons cinnamon
- ¼ cup melted butter
Extras:
- 1 pinch salt
- Chocolate chips
- Chopped nuts
- 1 dash nutmeg
Instructions
- Cream ¼ cup softened butter and ½ cup granulated sugar in a large mixing bowl until the mixture becomes pale and airy.
- Whisk 2 large eggs into the butter mixture, ensuring complete incorporation and smooth consistency.
- Sift 2 cups all-purpose flour, 1 tsp baking powder, and a pinch of salt into the wet ingredients, stirring until a uniform dough forms.
- Blend 8 oz softened cream cheese, ¼ cup powdered sugar, and 1 tsp vanilla extract in a separate bowl until the cheesecake filling becomes silky and lump-free.
- Grease donut molds thoroughly to prevent sticking and potential cookie breakage.
- Fill each donut mold halfway with prepared dough, creating a base layer approximately ½ inch thick.
- Carefully spoon 1 tablespoon of cheesecake filling into the center of each dough base.
- Cover the cheesecake filling with additional dough, ensuring complete seal and even distribution.
- Preheat the oven precisely to 350°F and place the donut molds on a centered rack.
- Bake for exactly 14 minutes, watching for golden edges and firm centers.
- Melt ¼ cup butter in a shallow dish while cookies cool for 5 minutes.
- Combine ½ cup granulated sugar and 2 tsp cinnamon in another shallow dish.
- Gently dip each warm cookie into melted butter, then immediately roll in cinnamon-sugar mixture.
- Transfer coated cookies to a wire rack, allowing excess coating to drip off.
Notes
- Soften cream cheese and butter at room temperature for the smoothest, creamiest filling and dough.
- Use a piping bag or zip-top bag with the corner snipped to easily fill donut molds with cheesecake mixture.
- Check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs clinging to it.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend to make these treats accessible to more people.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 12
- Calories: 170 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg