Churro Cheesecake Donut Cookies Recipe

I just whipped up these churro cheesecake donut cookies and honestly, they’re like the perfect mashup of buttery cookie, gooey cheesecake, and that irresistible cinnamon sugar crunch that totally blew my mind even if it took me a couple of tries to nail it.

My Churro Cheesecake Donut Cookies are a blend of rich unsalted butter, granulated sugars and cream cheese that provide balanced fats and protein. I think using room temp eggs and vanilla extract makes a tasty treat with sound nutritional value.

I love the classic cinnamon twist in every bite.

Ingredients

• Butter adds essential fats and creaminess; keeping cookies moist and rich.
• Granulated sugar gives the perfect sweetness while helping with texture.
• Light brown sugar boosts moisture and offers a deeper, caramel-like flavor.
• Eggs contribute protein and help bind all ingredients together.
• Cream cheese provides that tangy, smooth cheesecake center everybody loves.
• Cinnamon spices it up with a warm, inviting flavor that’s unmistakable.

Ingredient Quantities

• 1 cup unsalted butter, softened (room temp is best)
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, at room temp
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 oz cream cheese, softened (for the cheesecake center)
• 1/4 cup granulated sugar (for the cheesecake filling)
• 1 egg yolk (for the filling)
• 1 tsp vanilla extract (for the filling)
• 1/2 cup granulated sugar (for the churro coating)
• 1 tbsp ground cinnamon (for that classic churro flavor)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat 1 cup of softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until it’s light and fluffy.

3. Add 2 large eggs (at room temp) and 2 tsp vanilla extract to the butter mixture and mix well.

4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually stir the dry ingredients into the butter mix until just combined.

5. In another bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar, 1 egg yolk, and 1 tsp vanilla extract until smooth to make the cheesecake filling.

6. Mix 1/2 cup granulated sugar with 1 tbsp ground cinnamon in a shallow bowl for the churro coating.

7. Scoop out portions of the cookie dough and flatten them out on a floured surface. Make a small well in the center of each round and add a dollop (about a teaspoon) of the cheesecake filling. Carefully seal the dough around the filling ensuring no gaps.

8. Lightly shape the cookies like little donuts then roll the cookie tops in the cinnamon-sugar mix until well coated.

9. Place the cookies on the prepared baking sheet and bake for about 10-12 minutes until the edges start to get a light golden color.

10. Remove from the oven and let them cool on the sheet for a few minutes before transferring them to a cooling rack. Enjoy your churro cheesecake donut cookies while they are still warm!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl for creaming butter and sugars
5. Mixer (hand or stand mixer)
6. Medium bowl for whisking dry ingredients
7. Small bowl for making the cheesecake filling
8. Shallow dish for mixing the cinnamon-sugar coating
9. A clean, floured work surface for shaping the cookies
10. Measuring cups and spoons
11. Cooling rack

These are the key items you’ll need to get started on the recipe.

FAQ

• Q: Do I have to use unsalted butter?
  A: It’s best to use unsalted butter because it gives you full control over the saltiness. If you only got salted butter on hand, just reduce the extra salt you add in the recipe.
• Q: Can I make the cheesecake filling ahead of time?
  A: Yeah, you can prepare it early and keep it in the fridge for a few hours. Just make sure to let it come to room temp before using it in the cookies.
• Q: How do I know when my cookies are done baking?
  A: They should be lightly golden around the edges and firm to the touch. Avoid overbaking cuz they can get too dry and lose that donut cookie texture.
• Q: What if my churro coating doesn’t stick?
  A: Make sure the cookies are still a bit warm so that the sugar and cinnamon mix will stick better. You can also lightly brush them with a bit of melted butter if needed.
• Q: How long can I store these cookies?
  A: They will stay fresh in an airtight container at room temp for about 3 days, but if you want to keep them longer, pop ’em in the fridge.

Churro Cheesecake Donut Cookies Recipe Substitutions and Variations

• Unsalted butter: You can use coconut oil in equal amounts, but it may make the flavour a bit tropical.
• Light brown sugar: Try mixing 1 cup of granulated sugar with a tablespoon of molasses to get that rich, moist taste.
• Eggs: For a vegan twist, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it rest for a few minutes.
• Cream cheese: If you cant find it, mascarpone or ricotta can work, though your texture might be slightly different.
• Vanilla extract: Almond extract in a half dose can give a nice twist if you are looking for something different.

Pro Tips

Here’s a secret set of pro tips along with the recipe rewritten like a regular person might jot it down:

Ingredients:
• 1 cup unsalted butter (softened, room temp is best)
• 1 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 2 large eggs (at room temp)
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 oz cream cheese (softened – this is for the cheesecake center)
• 1/4 cup granulated sugar (for the cheesecake filling)
• 1 egg yolk (for the filling)
• 1 tsp vanilla extract (also for the filling)
• 1/2 cup granulated sugar (for the churro coating)
• 1 tbsp ground cinnamon (for that classic churro flavor)

Instructions:
1. First things first, preheat your oven to 350°F and line w your baking sheet with parchment paper.

2. In a large bowl, beat together your softened butter with the granulated sugar and brown sugar. You want the mixture to get light and fluffy. My tip: make sure butter is really soft to easily get that airy texture.

3. Now add the eggs and the vanilla extract to the butter mix and beat it well.

4. In a separate bowl, whisk together the flour, baking soda and salt. Then gradually stir these dry ingredients into the butter mixture. Be careful not to over mix it, just mix until its combined.

5. For the cheesecake filling, in another bowl beat the softened cream cheese with 1/4 cup granulated sugar, the egg yolk and 1 tsp vanilla extract until smooth. Pro tip: let the cheese come to room temp earlier so it mixes faster and smoother.

6. Combine the remaining 1/2 cup sugar with the cinnamon in a shallow bowl. This will be the churro coating for later on.

7. Scoop chunks of your cookie dough and roll them into little balls on a floured surface. Flatten each ball lightly and make a small well in the center. Drop in about a teaspoon of that cheesecake filling. Make sure to seal up the dough so the filling doesnt leak during baking. I like to pinch it together gently.

8. Tried shaping them like little donuts and then roll the tops in the cinnamon-sugar mix. Pro tip: don’t press too hard when coating; a light roll works best to keep that fluffy top.

9. Arrange them on the prepared baking sheet and bake for about 10-12 minutes until you see the edges starting to get a light golden color. Pro tip: check them a minute or two before the timer goes off if your oven runs hot.

10. Once out of the oven let them cool on the pan for few minutes, then transfer to a cooling rack to finish cooling. Enjoy your warm churro cheesecake donut cookies!

Extra Pro Tips:
• Make sure your eggs and cream cheese are at room temperature. It really helps the batter blend better.
• If you want an extra kick, sprinkle a tiny bit of extra cinnamon sugar on the cookies once they cool a bit.
• Be gentle with the dough when mixing the filling inside. You dont wanna end up with the filling all over the place, so sealing it well is key.

Happy baking and enjoy these awesome treats!