Churro Cheesecake Cookies: A Sweet and Delicious Treat
Churro cheesecake cookies are the perfect combination of two beloved desserts – churros and cheesecake. These cookies offer a crispy exterior with a creamy and tangy cheesecake filling. They are a delightful treat for any occasion, whether you’re hosting a party or simply indulging in a sweet snack. In this article, we will guide you through the process of making these delectable churro cheesecake cookies from scratch.
Creating the Perfect Churro Cheesecake Cookie Dough
The first step in making churro cheesecake cookies is preparing the cookie dough. Start by gathering the following ingredients:
– 1 cup of all-purpose flour
– 1/2 cup of unsalted butter, softened
– 1/4 cup of granulated sugar
– 1/4 cup of brown sugar
– 1/2 teaspoon of vanilla extract
– 1/4 teaspoon of salt
– 1/4 teaspoon of ground cinnamon
– 1/4 teaspoon of baking powder
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and mix well. In a separate bowl, whisk together the flour, salt, ground cinnamon, and baking powder. Gradually add the dry ingredients to the butter and sugar mixture, mixing until a soft dough forms.
Preparing the Cheesecake Filling
The next step is to prepare the cheesecake filling for the cookies. You will need the following ingredients:
– 4 ounces of cream cheese, softened
– 1/4 cup of granulated sugar
– 1/2 teaspoon of vanilla extract
In a mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, and continue to beat until well combined and creamy.
Assembling and Baking the Churro Cheesecake Cookies
Now comes the fun part – assembling and baking the churro cheesecake cookies. Follow these steps:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Take a small portion of the cookie dough and flatten it in the palm of your hand. Place a teaspoon of the cheesecake filling in the center of the dough.
3. Fold the edges of the cookie dough over the filling, sealing it completely. Roll the dough between your hands to form a smooth ball.
4. In a small bowl, combine 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon. Roll each cookie ball in the cinnamon sugar mixture until coated.
5. Place the coated cookie balls onto the prepared baking sheet, leaving enough space between each cookie for spreading.
6. Bake the cookies for 10-12 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storing the Churro Cheesecake Cookies
Churro cheesecake cookies are best enjoyed fresh out of the oven when the exterior is crispy and the cheesecake filling is still warm and creamy. Serve them as a standalone treat or pair them with a scoop of vanilla ice cream for an extra indulgent dessert.
If you have any leftovers, store them in an airtight container at room temperature for up to 3 days. To maintain their crispiness, you can reheat the cookies in a preheated oven at 350°F (175°C) for a few minutes before serving.
These churro cheesecake cookies are sure to be a hit among friends and family. With their irresistible combination of flavors and textures, they are a true crowd-pleaser. So why not give this recipe a try and treat yourself to a batch of these delightful cookies?
Churro Cheesecake Cookies
Churro cheesecake cookies are a delightful treat that combines the crispy exterior of churros with a creamy and tangy cheesecake filling. Perfect for any occasion, these cookies are a crowd-pleaser with their irresistible combination of flavors and textures.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 4 ounces cream cheese, softened
Directions
- In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add vanilla extract and mix well.
- In a separate bowl, whisk together flour, salt, ground cinnamon, and baking powder. Gradually add the dry ingredients to the butter and sugar mixture, and mix until a soft dough forms.
- In a mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, and continue to beat until well combined and creamy.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Take a small portion of the cookie dough, flatten it in the palm of your hand, place a teaspoon of the cheesecake filling in the center, fold the edges over to seal, and roll into a smooth ball.
- In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Roll each cookie ball in the mixture until coated.
- Place the coated cookie balls on the prepared baking sheet, leaving space between each for spreading.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the churro cheesecake cookies fresh out of the oven for the best experience. Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat before serving if desired.
Nutrition Facts
