So, I know this sounds a little crazy. Churro Cheesecake Donut Cookies. It sounds like something you’d dream up after eating way too much sugar. And you’d be right.
But trust me on this one. It’s like all the best desserts had a party and this cookie is what happened. It’s a soft cookie, a creamy cheesecake, a crunchy churro, and a sweet donut all rolled into one.
You might be thinking, “There’s no way I can make that.” Yes, you can. It’s actually not that hard. I’m going to walk you through it, and you’re going to feel like a baking superhero.
What You’ll Need
Let’s get all our stuff together first. It makes life way easier than running around looking for things with sticky hands.
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 and 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Tools You’ll Need
You don’t need a bunch of fancy kitchen gadgets for this.
- Mixing bowls (a big one and a smaller one)
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- A small spoon or cookie scoop
- A shallow bowl for the topping
Instructions
Alright, let’s do this. Don’t worry, I’ll make it simple.
Step 1: First, let’s make the cookie dough. Grab your big mixing bowl. Put the softened butter, granulated sugar, and brown sugar in it. Mix it with your electric mixer until it’s light and fluffy, maybe 2-3 minutes.
Step 2: Add the eggs one at a time, mixing well after each one. Then, stir in the vanilla extract. Your kitchen should be starting to smell pretty good right about now.
Step 3: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This just makes sure you don’t get a clump of salt in one cookie. Nobody wants that.
Step 4: Slowly add the dry flour mixture to your wet butter mixture. Mix on low speed until it’s just combined. Don’t go crazy and overmix it, or your cookies will be tough.
Step 5: Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes. This is super important! Chilled dough is easier to handle and stops the cookies from spreading into flat, sad pancakes.
Step 6: While the dough is chilling, make the cheesecake filling. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla until it’s totally smooth.
Step 7: Now for the topping. In a shallow bowl or on a plate, mix the 1/2 cup of granulated sugar and 2 tablespoons of cinnamon together. Easy.
Step 8: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This stuff is a lifesaver for cleanup.
Step 9: Take your chilled dough out of the fridge. Scoop out a tablespoon of dough and flatten it in your palm. Put about a teaspoon of the cheesecake filling in the middle.
Step 10: Now, carefully wrap the dough around the filling, sealing it up completely so none of the good stuff leaks out. Roll it into a smooth ball.
Step 11: Roll the dough ball in the cinnamon-sugar mixture until it’s completely covered. Place it on your prepared baking sheet. Leave a couple of inches between cookies because they will spread a little.
Step 12: Gently press down on the top of each ball with the bottom of a glass to flatten it just a bit. This helps them cook evenly and look more like a cookie.
Step 13: Bake for 10-12 minutes. The edges should be golden brown. The centers might look a little soft, but that’s okay. They’ll set up as they cool.
Step 14: Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. This is the hardest part. Waiting.
Pro Tips
After making thousands of cookies in my life, I’ve learned a few things. Here are some tricks to make sure these turn out perfect.
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Don’t Skip Chilling the Dough: I know, you want cookies now. But chilling the dough is a game-changer. It makes the dough less sticky and way easier to wrap around the filling. It also keeps the cookies from spreading too much in the oven.
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Soften Your Ingredients: Make sure your butter and cream cheese are at room temperature. If they’re too cold, they won’t mix smoothly and you’ll get lumps. Just leave them on the counter for an hour before you start.
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Seal the Edges Well: When you wrap the dough around the cheesecake filling, really pinch the seams together. If there are any gaps, the delicious cheesecake filling will bubble out during baking and make a mess.
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Use a Cookie Scoop: A cookie scoop will make sure all your cookies are the same size. This means they’ll all bake evenly. Plus, it’s just faster and less messy.
Substitutions and Variations
Want to mix things up? Go for it. Cooking is about having fun.
| Original Ingredient | Substitution/Variation Idea | What it Does |
|---|---|---|
| All-Purpose Flour | Gluten-Free 1-to-1 Baking Flour | Makes the cookies gluten-free. |
| Cream Cheese | Mascarpone Cheese | Gives the filling a richer, slightly sweeter taste. |
| Vanilla Extract | Almond Extract or Maple Extract | Changes the flavor profile. Use less, as they are stronger. |
| Cinnamon Topping | Add a pinch of nutmeg or cardamom | Adds a little extra warm spice flavor. |
Meal Pairing and Efficiency
You’re probably not eating these with a steak, but here are some ideas to make the most of your cookie experience.
| Suggestion Type | Idea | Why it Works |
|---|---|---|
| Drink Pairing | A cold glass of milk | Classic for a reason. It cuts through the sweetness. |
| Drink Pairing | A hot cup of coffee or espresso | The bitterness of the coffee balances the sweet cookie. |
| Time-Saving Tip | Make the dough ahead of time | You can keep the cookie dough in the fridge for up to 3 days. |
| Time-Saving Tip | Make the filling ahead of time | The cheesecake filling can also be made and stored in an airtight container in the fridge for a couple of days. |
Leftovers and Storage
If you somehow have any of these left, here’s how to keep them fresh.
Store the cookies in an airtight container. Because of the cream cheese filling, it’s best to keep them in the refrigerator. They’ll last for up to 5 days.
You can eat them cold right out of the fridge, or you can let them sit on the counter for about 15 minutes to come to room temperature.
FAQs
Q1. My dough is way too sticky to handle, even after chilling. What happened?
Ans: This can happen if your butter was too soft, almost melted, when you started. You can try chilling the dough for longer, even up to an hour. If it’s still too sticky, you can add a tiny bit more flour, just a tablespoon at a time.
Q2. Can I freeze these cookies?
Ans: Yes! You can freeze the baked cookies. Let them cool completely, then place them in a single layer on a baking sheet to freeze. Once they’re solid, transfer them to a freezer-safe bag. They’ll be good for about a month. You can also freeze the unbaked dough balls.
Q3. My cheesecake filling leaked out everywhere! What did I do wrong?
Ans: Ah, the dreaded leak. This usually means the dough wasn’t sealed completely around the filling. Next time, make sure to really pinch the seams of the dough together. Also, don’t overfill them. A small teaspoon of filling is plenty.
Wrapping Up
So that’s it! You now have the power to create Churro Cheesecake Donut Cookies. It’s a dessert that sounds totally over-the-top but is actually pretty simple to make.
Go ahead and give it a try. Your friends and family will think you’re a baking genius, and I won’t tell them your secret.
When you make them, drop a comment below and let me know how they turned out! I’d love to hear about it.