Churro Cheesecake Donut Cookies
A delightful fusion of churros and cheesecake, these donut-shaped cookies offer a rich, creamy center with a crispy, cinnamon-sugar coating. Perfect for dessert or a special treat, they come with an optional caramel sauce drizzle for extra indulgence.
INGREDIENTS:
For the Dough:
1 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
For the Cheesecake Filling:
8 oz cream cheese softened
1/4 cup granulated sugar
1 tsp vanilla extract
For the Cinnamon Sugar Coating:
1 cup granulated sugar
1 tbsp ground cinnamon
For the Caramel Sauce optional:
1 cup caramel sauce
DIRECTIONS:
Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare the Cheesecake Filling:
In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Transfer the filling to a piping bag.
Shape the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and flatten each into a circle.
Pipe a small amount of cheesecake filling around the sides of each cookie, then fold the edges over to enclose the filling.
Press down to seal the dough and use a small cookie cutter to cut out the center, shaping the cookie like a donut.
Coat the Cookies:
In a shallow dish, combine the granulated sugar and ground cinnamon.
Roll each cookie in the cinnamon sugar mixture to coat evenly.
Bake the Cookies:
Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the cookies are lightly golden and set.