# Churro Cheesecake Cookies

These are brown butter based cookies with a cheesecake filling and cinnamon sugar coating, served with caramel.

- Cuisine: Mexican
- Category: Dessert
- Language: en

## 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

## Instructions

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

## 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.

## Source

- Original video: https://vt.tiktok.com/ZS5nQEdDe/
- Recipe page: https://www.cliprecipe.com/recipe/1888922e-f545-4049-b917-127cf728f9d3
- Extracted: 2026-01-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt