Churro Cheesecake Cookies @Sweetmelibakery
INGREDIENTS
Cheesecake filling:
3 ounces cream cheese, softened
1½ tablespoon granulated sugar
¼ teaspoon vanilla
Cinnamon sugar:
½ cup granulated sugar
4 teaspoons cinnamon
Cookie dough:
½ cup unsalted butter
½ cup+1 tablespoon packed brown sugar
3 tablespoon granulated sugar
1 large egg
½ teaspoon vanilla
1⅓ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
store-bought caramel, for serving
PREPARATION
Cheesecake filling: Using a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined, about 3-5 minutes. Drop 1-tablespoon dollops on parchment paper and freeze for 1 hour. You should have ? dollops.
Cinnamon sugar: In a small bowl, combine the sugar and cinnamon; set aside.
Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
Cookie dough: In a saucepan on medium heat, melt the butter and cook the butter stirring constantly until golden brown, about 10 minutes. Transfer to a large bowl and allow to cool completely.
Add the brown sugar, sugar, egg and vanilla to the large bowl with the brown butter. Whisk to combine. Sift the flour, baking soda, cinnamon and salt into the bowl and mix until combined.
Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten it. Add the cheesecake dollop in the center. Enclose the dollop by folding the cookie dough over it to cover completely. Repeat until all the cookie dough is used.
Bake 6 at a time on a parchment-lined baking sheet for 10 minutes per batch.
Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape. Once they have cooled slightly, dust them with the cinnamon sugar.
Serve with the caramel sauce. Refrigerate the leftovers for up to 5 days.
Enjoy!