🍩 Churro Cheesecake Donut Cookies (Soft + Cinnamon-Sugary)
🧈 Ingredients
Cookie Dough
½ cup (113g) unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
Cheesecake Filling
4 oz (113g) cream cheese, softened
3 tbsp powdered sugar
½ tsp vanilla extract
Churro Coating
¼ cup granulated sugar
1 tbsp cinnamon
2 tbsp melted butter (for brushing)
👩🍳 Instructions
1️⃣ Make the Cheesecake Centers
Mix cream cheese, powdered sugar, and vanilla until smooth.
Scoop into small 1-teaspoon balls and freeze for 20–30 minutes (this makes stuffing WAY easier).
2️⃣ Make the Cookie Dough
Cream butter + sugars until fluffy.
Mix in egg + vanilla.
Add flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined.
Chill dough 20 minutes (optional, but helps with shaping).
3️⃣ Stuff the Cookies
Scoop 2 tbsp dough, flatten it.
Place a frozen cheesecake ball in the center.
Wrap dough around it and roll into a ball.
Lightly flatten into a thick donut-cookie shape (poke a tiny hole in the middle if you want the donut vibe).
4️⃣ Bake
Bake at 350°F (175°C) for 10–12 minutes
Edges should be set, centers soft.
Cool 5 minutes on tray, then move to rack.
5️⃣ Churro Finish
Brush warm cookies with melted butter.
Roll in cinnamon sugar until fully coated.
🔥 Pro Tips
Want extra donut vibes? Fry them lightly in butter after baking, then coat in cinnamon sugar (optional but wild 😮🔥).
For thicker, gooey centers, freeze the cheesecake filling longer (up to 1 hour).
These taste insane slightly warm — microwave 8 seconds before serving.
🧁 Storage
Fridge: up to 4 days
Freezer (uncoated): up to 2 months
Reheat: 10 seconds in microwave, then re-roll in cinnamon sugar
If you want, I can give you:
a TikTok-style quick recipe
a small batch version
or a no-bake cheesecake cookie version 😏
