Churro Cheesecake Cookies
Serves 1
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Churro Cheesecake Cookies
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Serves 1
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Directions
1
Using a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined, about 3-5 minutes.
2
Using a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined, about 3-5 minutes.
3
Using a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined, about 3-5 minutes.
4
Drop 1-tablespoon dollops of the cheesecake filling on parchment paper and freeze for 1 hour.
5
Drop 1-tablespoon dollops of the cheesecake filling on parchment paper and freeze for 1 hour.
6
Drop 1-tablespoon dollops of the cheesecake filling on parchment paper and freeze for 1 hour.
7
In a small bowl, combine the sugar and cinnamon for the cinnamon sugar; set aside.
8
In a small bowl, combine the sugar and cinnamon for the cinnamon sugar; set aside.
9
In a small bowl, combine the sugar and cinnamon for the cinnamon sugar; set aside.
10
Preheat the oven to 350˚F (180˚C).
11
Preheat the oven to 350˚F (180˚C).
12
Preheat the oven to 350˚F (180˚C).
13
Line a baking sheet with parchment paper.
14
Line a baking sheet with parchment paper.
15
Line a baking sheet with parchment paper.
16
In a saucepan on medium heat, melt the butter and cook, stirring constantly until golden brown, about 10 minutes.
17
In a saucepan on medium heat, melt the butter and cook, stirring constantly until golden brown, about 10 minutes.
18
In a saucepan on medium heat, melt the butter and cook, stirring constantly until golden brown, about 10 minutes.
19
Transfer the brown butter to a large bowl and allow to cool completely.
20
Transfer the brown butter to a large bowl and allow to cool completely.
21
Transfer the brown butter to a large bowl and allow to cool completely.
22
Add the brown sugar, sugar, egg and vanilla to the large bowl with the brown butter.
23
Add the brown sugar, sugar, egg and vanilla to the large bowl with the brown butter.
24
Add the brown sugar, sugar, egg and vanilla to the large bowl with the brown butter.
25
Whisk to combine the cookie dough ingredients.
26
Whisk to combine the cookie dough ingredients.
27
Whisk to combine the cookie dough ingredients.
28
Sift the flour, baking soda, cinnamon and salt into the bowl and mix until combined.
29
Sift the flour, baking soda, cinnamon and salt into the bowl and mix until combined.
30
Sift the flour, baking soda, cinnamon and salt into the bowl and mix until combined.
31
Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten it.
32
Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten it.
33
Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten it.
34
Add a cheesecake dollop in the center of the flattened cookie dough.
35
Add a cheesecake dollop in the center of the flattened cookie dough.
36
Add a cheesecake dollop in the center of the flattened cookie dough.
37
Enclose the dollop by folding the cookie dough over it to cover completely.
38
Enclose the dollop by folding the cookie dough over it to cover completely.
39
Enclose the dollop by folding the cookie dough over it to cover completely.
40
Repeat until all the cookie dough is used.
41
Repeat until all the cookie dough is used.
42
Repeat until all the cookie dough is used.
43
Bake 6 cookies at a time on a parchment-lined baking sheet for 10 minutes per batch.
44
Bake 6 cookies at a time on a parchment-lined baking sheet for 10 minutes per batch.
45
Bake 6 cookies at a time on a parchment-lined baking sheet for 10 minutes per batch.
46
Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape.
47
Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape.
48
Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape.
49
Once they have cooled slightly, dust them with the cinnamon sugar.
50
Once they have cooled slightly, dust them with the cinnamon sugar.
51
Once they have cooled slightly, dust them with the cinnamon sugar.
52
Serve with the caramel sauce.
53
Serve with the caramel sauce.
54
Serve with the caramel sauce.
55
Refrigerate the leftovers for up to 5 days.
56
Refrigerate the leftovers for up to 5 days.
57
Refrigerate the leftovers for up to 5 days.
Ingredients
3 ounces cream cheese, softened
3 ounces cream cheese, softened
3 ounces cream cheese, softened
1.5 tablespoon granulated sugar
1.5 tablespoon granulated sugar
1.5 tablespoon granulated sugar
0.25 teaspoon vanilla
0.25 teaspoon vanilla
0.25 teaspoon vanilla
0.5 cup granulated sugar
0.5 cup granulated sugar
0.5 cup granulated sugar
4 teaspoons cinnamon
4 teaspoons cinnamon
4 teaspoons cinnamon
0.5 cup unsalted butter
0.5 cup unsalted butter
0.5 cup unsalted butter
0.5 cup packed brown sugar
0.5 cup packed brown sugar
0.5 cup packed brown sugar
1 tablespoon packed brown sugar
1 tablespoon packed brown sugar
1 tablespoon packed brown sugar
3 tablespoon granulated sugar
3 tablespoon granulated sugar
3 tablespoon granulated sugar
1 large egg
1 large egg
1 large egg
0.5 teaspoon vanilla
0.5 teaspoon vanilla
0.5 teaspoon vanilla
1.33 cups all-purpose flour
1.33 cups all-purpose flour
1.33 cups all-purpose flour
0.5 teaspoon baking soda
0.5 teaspoon baking soda
0.5 teaspoon baking soda
0.5 teaspoon cinnamon
0.5 teaspoon cinnamon
0.5 teaspoon cinnamon
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
store-bought caramel, for serving
store-bought caramel, for serving
store-bought caramel, for serving
Equipment
hand mixer
parchment paper
small bowl
baking sheet
saucepan
large bowl
whisk
sifter
ice cream scoop
large cup
Tips
Go crazy with the caramel.
Churro Cheesecake Cookies | Clip Recipe