Churro Cheesecake Cookies

Churro Cheesecake Cookies

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 oz cream cheese, softened
1/4 cup granulated sugar (for cream cheese filling)
1 teaspoon vanilla extract (for cream cheese filling)
1/2 cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In another bowl, mix the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
Scoop tablespoon-sized portions of the cookie dough and flatten them slightly. Place a small dollop of the cream cheese mixture in the center of each flattened dough portion. Fold the dough around the cream cheese, sealing the edges and rolling it into a ball.
In a small bowl, combine 1/2 cup granulated sugar and ground cinnamon.
Roll each dough ball in the cinnamon-sugar mixture until well coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.