Churro Cheesecake Cookies

• total tid: 32 minutes

Ingredienser

3 oz cream cheese, softened

1½ tbsp granulated sugar

¼ tsp vanilla

½ cup granulated sugar

4 tsp cinnamon

½ cup unsalted butter

½ cup + 1 tbsp packed brown sugar

3 tbsp granulated sugar

1 large egg

½ tsp vanilla

1⅓ cups all-purpose flour

½ tsp baking soda

½ tsp cinnamon

¼ tsp salt

Store-bought caramel sauce, for serving

Fremgangsmåte

Make the cheesecake filling: Beat cream cheese, sugar, and vanilla with a hand mixer until smooth and combined, about 2–3 minutes. Drop ½ tbsp dollops onto parchment paper and freeze for 30 minutes to 1 hour.

Make the brown butter: Cut butter into cubes and melt in a saucepan over medium heat, stirring constantly until golden brown and foamy. Transfer to a heat-safe bowl and let cool completely.

Make the dough: Once the brown butter has cooled but is still slightly runny, combine it with the brown sugar and granulated sugar. Whisk together.

Add the egg and vanilla and whisk until combined.

Sift in the flour, baking soda, cinnamon, and salt. Fold until just combined. If the dough is too soft, refrigerate for about 20 minutes.

Scoop the dough into balls (about ¼ cup each) and flatten each one with your palm. Place a frozen cheesecake dollop in the center and fold the dough completely around it, sealing in the filling.

Mix the cinnamon and sugar together. Roll each cookie dough ball in the cinnamon sugar.

Place 6 cookies at a time on a parchment-lined baking sheet and bake at 350°F for 10 minutes, or until golden brown on the bottom.

While the cookies are still warm, place a large cup over each cookie and gently press around the edges to shape them.

Once slightly cooled, coat/dust the cookies with more cinnamon sugar.

Serve with caramel sauce and enjoy! Store leftovers in the refrigerator for up to 5 days.