Churro Cheesecake Cookies

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PREP TIME: 25 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

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Such a good cookie for Cinco de Mayo you bite into pure creaminess and dont forget to dip in caramel!

Ingredients

• 1/2 Cup Unsalted Brown Butter
• 1/2 Cup + 1 Tbsp Packed Brown Sugar
• 3 Tbsp Sugar
• 1 Large Egg (Room Temp)
• 1/2 Tsp Vanilla
• 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
• 1/2 Tsp Baking Soda
• 1/2 Tsp Cinnamon
• 1/4 Tsp Salt
• Store Bought Caramel Sauce

Cheesecake Filling

3 oz Cream Cheese

1 1/2 Tbsp Sugar

1/4 Tsp Vanilla

Cinnamon Sugar

1/2 Cup Granulated Sugar

4 Tsp Cinnamon

Instructions

This makes 6 Cookies Please see tips before baking. These cookies require being precise and having a little patience so you can create this magical deliciousness.

1. Begin by making your cheesecake filling. The cream cheese must be room temp. In a stand mixer or handheld mixer beat the cream cheese, sugar and vanilla until smooth for about 2 to 3 minutes.
2. On parchment paper drop 1/2 Tablespoon dallops of cheesecake filling and freeze for 30 minutes to 1 hour.
3. Next, to make your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
4. Once your brown butter has cooled and is still runny but on the thicker side Preheat oven to 350F and in a large bowl combine your brown butter and sugars and whisk until combined.
5. Add eggs and vanilla and whisk until combined.
6. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
7. If the dough is still too soft refrigerate for about 20 minutes.
8. This dough can only be refrigerated for the moment the dough balls need to set, if left in the fridge for too long the dough will harden and be ruined.
9. Drop the dough balls by 1/4 cup or use a regular size ice cream scoop. Flatten the cookie dough with the palm of your hand and place a dallop of cheesecake filling in the center of the flattened cookie dough.
10. Wrap the dough around and over the cream cheese filling like a big hug covering all the exposed cream cheese.
11. Mix the sugar and cinnamon and split it in half since you will be dipping before and after baking so you're not cross contaminating the sugar with the raw dough.
12. Roll the dough balls one by one in the cinnamon sugar covering the whole dough balls.
13. Give the cookies enough space in between on a large cookie sheet baking 6 at a time.
14. Bake for 10 minutes or until golden brown on the bottom.
15. Once the cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
16. Once the cookies are cooled enough very carefully dip the front part of the cookies in the sugar. .
17. Allow the cookies to cool completely these are a bit softer then your regular cookies but they are amazing.
18. I like to drizzle mine with store bought caramel!
19. Enjoy!

TIPS

1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
2. Make sure your brown butter is cooled before you begin to make the cookie dough.
3. Cookies can be stored in the refrigerator and take out desired amount 1-2 hours before enjoying!
4. Share your pics with me on social media! #sweetmelibakery