Description

These churro cheesecake cookies combine rich brown butter dough with a creamy cheesecake center, rolled in cinnamon sugar and optionally drizzled with caramel. A gooey, crunchy, and decadent treat perfect for special occasions or cozy baking days.

Ingredients

Scale

Cookie Dough:

1/2 cup unsalted brown butter
1/2 cup + 1 tbsp brown sugar
3 tbsp white sugar
1 large egg (room temperature)
1/2 tsp vanilla extract
1 1/3 cups all-purpose flour (spoon & leveled)
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt

Cheesecake Filling:

3 oz cream cheese (room temperature)
1 1/2 tbsp sugar
1/4 tsp vanilla extract

Cinnamon Sugar Coating:

1/2 cup granulated sugar
4 tsp cinnamon

Optional:

Caramel sauce for drizzling

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Instructions

Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla extract until smooth. Drop by 1/2 tbsp portions onto parchment paper and freeze for 30–60 minutes.
Brown the Butter: Cube and melt the butter over medium heat, stirring constantly until golden brown and nutty in aroma. Let cool slightly.
Make the Dough: In a bowl, whisk the brown butter with both sugars. Add egg and vanilla, then mix until combined. Fold in flour, baking soda, cinnamon, and salt just until the dough comes together.
Chill Dough (Optional): If the dough is soft or sticky, chill for about 20 minutes. Do not over-chill or it will harden too much to work with.
Assemble Cookies: Scoop about 1/4 cup of dough, flatten it in your hand, place a frozen cheesecake filling dollop in the center, and seal the dough around it. Roll the cookie ball in cinnamon sugar.
Bake: Place on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes. Allow cookies to finish baking on the hot tray after removing from the oven.
Final Touch: While still warm, roll cookies again in fresh cinnamon sugar. Optionally, drizzle with caramel for an extra treat.
Cool & Serve: Allow cookies to cool completely to enjoy the full gooey texture and spiced flavor.

Notes

For the best texture, ensure cream cheese filling is well chilled and dough is not over-chilled. You can make the cheesecake filling and dough a day ahead and assemble just before baking. Store in an airtight container for 3–4 days.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion / Churro-inspired

Nutrition

Serving Size: 1 cookie
Calories: 330
Sugar: 24g
Sodium: 170mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg