1. Preparing the Cookie Dough:
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps to firm up the dough, making it easier to work with.
2. Preparing the Cheesecake Filling:
- Beat the Cream Cheese: In a medium bowl, beat the softened cream cheese until smooth.
- Add Sugar and Vanilla: Mix in the granulated sugar and vanilla extract until well combined and creamy. Set aside.
3. Assembling the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Form the Cookie Dough Balls: Using a cookie scoop or a spoon, scoop out about 1 tablespoon of cookie dough. Flatten the dough slightly in your hand.
- Add Cheesecake Filling: Place a small dollop (about 1 teaspoon) of the cheesecake filling in the center of the flattened dough.
- Enclose the Filling: Scoop another tablespoon of cookie dough and flatten it. Place it on top of the cheesecake filling and pinch the edges together to seal, then gently roll it into a ball. Repeat with the remaining dough and filling.
4. Coating and Baking the Cookies:
- Prepare Cinnamon-Sugar Mixture: In a small bowl, combine the granulated sugar and ground cinnamon.
- Roll the Cookies: Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough ball slightly with your hand.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
5. Serving:
- Serve: Enjoy these cookies warm or at room temperature. They pair perfectly with a glass of milk or a hot cup of coffee.
Tips for Success:
- Chill the Dough: Chilling the dough makes it easier to handle and helps the cookies maintain their shape while baking.
- Sealing the Cookies: Make sure to seal the edges of the cookie dough well to prevent the cheesecake filling from leaking out during baking.
- Cream Cheese: Use full-fat cream cheese for the richest and creamiest filling.
- Storage: Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.
Conclusion:
Churro Cheesecake Cookies are a delightful fusion of two beloved desserts, offering the best of both worlds in every bite. The combination of crispy, cinnamon-sugar coated cookie dough and creamy cheesecake filling creates a heavenly treat that is sure to impress. Whether you’re making these for a special occasion or just to satisfy a sweet craving, this recipe will guide you to cookie perfection. Enjoy baking and indulging in these delicious Churro Cheesecake Cookies!