Churro Cheesecake Donut Cookies

Churro Cheesecake Donut Cookies

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:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs and vanilla extract, and beat until well combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In another bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth and creamy.

Roll the dough into 1-inch balls and place them on the prepared baking sheet. Using your thumb or the back of a spoon, make an indentation in the center of each dough ball.

Fill each indentation with a small amount of the cheesecake filling.

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

In a small bowl, mix together the remaining 1 cup granulated sugar and 1 tbsp ground cinnamon. Roll each cooled cookie in the cinnamon sugar mixture until well coated.

Drizzle with caramel sauce before serving, if desired.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 200 kcal per cookie | Servings: 24 cookies