Churro Cheesecake Cookies

Name: Churro Cheesecake Cookies
Cuisine: Mexican
Ingredients: 3 ounces cream cheese, softened; 1.5 tablespoon granulated sugar; 0.25 teaspoon vanilla; 0.5 cup granulated sugar; 4 teaspoons cinnamon; 0.5 cup unsalted butter; 0.5 cup packed brown sugar; 1 tablespoon packed brown sugar; 3 tablespoon granulated sugar; 1 large egg; 0.5 teaspoon vanilla; 1.33 cups all-purpose flour; 0.5 teaspoon baking soda; 0.5 teaspoon cinnamon; 0.25 teaspoon salt; store-bought caramel, for serving

Serves 1

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Churro Cheesecake Cookies

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Serves 1

Directions

1Using a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined, about 3-5 minutes.
2Drop 1-tablespoon dollops of the cheesecake filling on parchment paper and freeze for 1 hour.
3In a small bowl, combine the sugar and cinnamon for the cinnamon sugar; set aside.
4Preheat the oven to 350˚F (180˚C).
5Line a baking sheet with parchment paper.
6In a saucepan on medium heat, melt the butter and cook, stirring constantly until golden brown, about 10 minutes.
7Transfer the brown butter to a large bowl and allow to cool completely.
8Add the brown sugar, sugar, egg and vanilla to the large bowl with the brown butter.
9Whisk to combine the cookie dough ingredients.
10Sift the flour, baking soda, cinnamon and salt into the bowl and mix until combined.
11Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten it.
12Add a cheesecake dollop in the center of the flattened cookie dough.
13Enclose the dollop by folding the cookie dough over it to cover completely.
14Repeat until all the cookie dough is used.
15Bake 6 cookies at a time on a parchment-lined baking sheet for 10 minutes per batch.
16Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape.
17Once they have cooled slightly, dust them with the cinnamon sugar.
18Serve with the caramel sauce.
19Refrigerate the leftovers for up to 5 days.

Ingredients

3 ounces cream cheese, softened
1.5 tablespoon granulated sugar
0.25 teaspoon vanilla
0.5 cup granulated sugar
4 teaspoons cinnamon
0.5 cup unsalted butter
0.5 cup packed brown sugar
1 tablespoon packed brown sugar
3 tablespoon granulated sugar
1 large egg
0.5 teaspoon vanilla
1.33 cups all-purpose flour
0.5 teaspoon baking soda
0.5 teaspoon cinnamon
0.25 teaspoon salt
store-bought caramel, for serving

Equipment

hand mixerparchment papersmall bowlbaking sheetsaucepanlarge bowlwhisksifterice cream scooplarge cup

Tips

Go crazy with the caramel.

Churro Cheesecake Cookies

Serves 1

tiktok.com

Churro Cheesecake Cookies

tiktok.com

Serves 1

Directions

1Using a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined, about 3-5 minutes.
2Drop 1-tablespoon dollops of the cheesecake filling on parchment paper and freeze for 1 hour.
3In a small bowl, combine the sugar and cinnamon for the cinnamon sugar; set aside.
4Preheat the oven to 350˚F (180˚C).
5Line a baking sheet with parchment paper.
6In a saucepan on medium heat, melt the butter and cook, stirring constantly until golden brown, about 10 minutes.
7Transfer the brown butter to a large bowl and allow to cool completely.
8Add the brown sugar, sugar, egg and vanilla to the large bowl with the brown butter.
9Whisk to combine the cookie dough ingredients.
10Sift the flour, baking soda, cinnamon and salt into the bowl and mix until combined.
11Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten it.
12Add a cheesecake dollop in the center of the flattened cookie dough.
13Enclose the dollop by folding the cookie dough over it to cover completely.
14Repeat until all the cookie dough is used.
15Bake 6 cookies at a time on a parchment-lined baking sheet for 10 minutes per batch.
16Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape.
17Once they have cooled slightly, dust them with the cinnamon sugar.
18Serve with the caramel sauce.
19Refrigerate the leftovers for up to 5 days.