Description
A delicious fusion of churros and cheesecake in cookie form. These soft, pillowy cookies are coated in cinnamon-sugar and have a rich, creamy cheesecake filling.
Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1/2 cup cream cheese, softened
1/4 cup granulated sugar
1 tbsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Mix in the egg and vanilla extract until well combined. Then, blend in the cream cheese until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Cool cookies on a wire rack.
- While the cookies are still warm, mix the granulated sugar and cinnamon in a small bowl. Roll each cookie in the cinnamon-sugar mixture until evenly coated.
Notes
- For an extra indulgent touch, drizzle a cream cheese glaze over the top after coating them in cinnamon sugar.
- Add mini chocolate chips to the dough for a chocolatey twist.
- For a nutty variation, add finely chopped nuts like pecans or walnuts to the dough.
- To make these cookies vegan, replace butter with vegan butter and use dairy-free cream cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 16g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
