Cinnamon Sugar Stuffed Cookies (Print Version)

# Ingredients:

→ For the cookie dough

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 teaspoon ground cinnamon

→ For the cheesecake filling

10 - 8 oz cream cheese, softened
11 - 1/4 cup granulated sugar
12 - 1 teaspoon vanilla extract
13 - 1 egg yolk

→ For the topping

14 - 1/4 cup granulated sugar
15 - 1 tablespoon ground cinnamon
16 - 1/4 cup unsalted butter, melted

# Instructions:

01 - In a bowl, beat together the softened cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and egg yolk until smooth and creamy. Set aside in the refrigerator to chill while you prepare the cookie dough.
02 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy. Mix in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
03 - Use a cookie scoop to portion out the cookie dough (about 1.5 tablespoons each). Flatten each cookie dough portion slightly in your palm, add a teaspoon of the chilled cheesecake filling in the center, and then encase it by gently folding the dough around it. Roll it back into a ball. Place the dough balls onto the prepared baking sheet, spaced about 2 inches apart.
04 - Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Remove from the oven and let cool on the sheet for a couple of minutes before transferring to a wire rack.
05 - While the cookies are cooling, in a small bowl, combine 1/4 cup sugar and 1 tablespoon of cinnamon. Brush the warm cookies with melted butter and then roll them in the cinnamon sugar mixture to coat them evenly.
06 - Enjoy your delicious churro cheesecake cookies warm or at room temperature for the best combination of flavors and textures!

# Notes:

01 - Indulge in the irresistible combination of churros and cheesecake with these delectable churro cheesecake cookies! Each bite features a warm, soft cookie filled with creamy cheesecake, all coated in cinnamon sugar for that perfect churro finish.
02 - These cookies are best enjoyed the same day they are made, but can be stored in an airtight container in the refrigerator for up to 3 days.
03 - For the best texture, allow refrigerated cookies to come to room temperature before serving, or warm them slightly in the microwave for 10-15 seconds.
04 - The cheesecake filling should be well-chilled before assembling to make the cookies easier to form.

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