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To truly appreciate the Churro Cheesecake Cookie, it’s essential to explore the origins of its two primary components: churros and cheesecake.

churro cheesecake cookies

Indulge in the heavenly blend of flavors with Churro Cheesecake Cookies! These delightful treats combine the warm, cinnamon-sugar crunch of churros with the creamy richness of cheesecake, creating a cookie experience like no other. Perfect for any occasion, this recipe includes easy-to-follow steps and essential ingredients to make baking a breeze. Treat yourself and your loved ones to these irresistible cookies! #ChurroCheesecakeCookies #Baking #Desserts #CookieRecipes #YummyTreats #SweetTooth
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Ingredients
  

For the Cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

1/4 cup granulated sugar

2 teaspoons ground cinnamon

Instructions
 

Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Set aside.

    Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

        Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

          Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

            Form the Cookies: Remove the chilled dough from the refrigerator. Scoop out a tablespoon of dough, flatten it slightly, and place about a teaspoon of the cream cheese filling in the center. Fold the dough around the filling to completely enclose it and roll it back into a ball. Repeat with the remaining dough and filling.

              Coat with Cinnamon Sugar: In a small bowl, mix the granulated sugar with the ground cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture until fully coated.

                Bake the Cookies: Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

                  Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your churro cheesecake cookies warm or at room temperature!

                    Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 24 cookies