Churro Cheesecake Donut Cookies

Ingredients

  • Plain Flour - 2.25 Cup
  • Baking Soda - 0.50 tsp
  • Salt - 0.50 tsp
  • Butter - 0.50 Cup
  • Egg - 1.00 Whole
  • Light Brown Sugar - 0.50 Cup
  • Vanilla Extract - 3.00 tsp
  • Ground Cinnamon - 2.00 tsp
  • Granulated Sugar - 0.50 Cup
  • Cream Cheese - 225.00 g
  • Caster Sugar - 0.25 Cup

    • Steps

    1. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
    2. In a large bowl, cream the butter, sugar, and brown sugar until light and fluffy.
    3. Add the egg and vanilla extract, and beat until well combined.
    4. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
    5. Cover the dough and refrigerate for at least 30 minutes.
    6. In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
    7. Chill the cheesecake filling in the fridge for about 15 minutes to firm up slightly.
    8. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    9. Take about 1 1/2 tablespoons of cookie dough and flatten it into a disc. Add a small spoonful of the cheesecake filling to the center.
    10. Take another disc of cookie dough and place it on top of the cheesecake filling, pinching the edges to seal. Roll gently into a ball.
    11. Place the cookie dough balls on the prepared baking sheet, leaving room between each one.
    12. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
    13. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
    14. While the cookies are still warm, roll each one in the cinnamon-sugar mixture to coat them evenly.
    15. Enjoy these cookies warm, or at room temperature. They're soft, creamy in the middle, and have the perfect churro-like cinnamon-sugar crunch on the outside!