Churro Cheesecake Cookies
Brown-butter cookies wrapped around frozen cheesecake filling, rolled in cinnamon sugar, and served with caramel sauce.
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- Cheesecake filling
- 3 oz cream cheese, softened
- 1 1/2 tbsp granulated sugar
- 1/4 tsp vanilla
- Cinnamon sugar
- 1/2 cup granulated sugar
- 4 tsp cinnamon
- Cookie dough
- 1/2 cup unsalted butter
- 1/2 cup + 1 tbsp packed brown sugar
- 3 tbsp granulated sugar
- 1 large egg
- 1/2 tsp vanilla
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Serving
- Store-bought caramel sauce, for serving
- 1Cheesecake filling
- 2Make the filling — Beat cream cheese, sugar, and vanilla with a hand mixer until smooth and combined, about 2-3 minutes. Drop 1/2 tbsp dollops onto parchment paper and freeze for 30 minutes to 1 hour.
- 3Cookie dough
- 4Brown the butter — Cut butter into cubes and melt in a saucepan over medium heat, stirring constantly until golden brown and foamy. Transfer to a heat-safe bowl and let cool completely.
- 5Mix the sugars — Once the brown butter has cooled but is still slightly runny, combine it with the brown sugar and granulated sugar. Whisk together.
- 6Add the egg — Add the egg and vanilla and whisk until combined.
- 7Sift the dry ingredients — Sift in the flour, baking soda, cinnamon, and salt. Fold until just combined. If the dough is too soft, refrigerate for about 20 minutes.
- 8Fill the cookies — Scoop the dough into balls (about 1/4 cup each) and flatten each one with your palm. Place a frozen cheesecake dollop in the center and fold the dough completely around it, sealing in the filling.
- 9Cinnamon sugar
- 10Coat the dough — Mix the cinnamon and sugar together. Roll each cookie dough ball in the cinnamon sugar.
- 11Bake the cookies — Place 6 cookies at a time on a parchment-lined baking sheet and bake at 350°F for 10 minutes, or until golden brown on the bottom.
- 12Shape the cookies — While the cookies are still warm, place a large cup over each cookie and gently press around the edges to shape them.
- 13Dust with cinnamon sugar — Once slightly cooled, coat/dust the cookies with more cinnamon sugar.
- 14Serving
- 15Serve with caramel — Serve with caramel sauce and enjoy!
- Servings not found in the source — set to 4.
- Store leftovers in the refrigerator for up to 5 days.
- The cookies may look slightly underdone when they first come out—they continue setting as they cool.