Description
Imagine sinking your teeth into a warm, crispy shell of cinnamon-sugar perfection, only to be met with a luscious, creamy center. That’s the magic of these Stuffed Mexican Churro Cookies—a delightful fusion of the classic Mexican churro and the indulgence of a filled cookie.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cream cheese (for filling)
- 1/2 cup powdered sugar (for coating)
- 2 tbsp ground cinnamon (for coating)
- Caramel sauce (for drizzling
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
3. Scoop the cream cheese into 1/2-teaspoon balls and place them on a plate. Freeze the cream cheese balls for 10 minutes to firm them up, making them easier to work with.
4. Scoop about 1 1/2 tablespoons of the dough into your palm. Flatten the dough, place a frozen cream cheese ball in the center, then wrap the dough around the filling, gently rolling it into a smooth ball.
5. In a shallow dish, combine the powdered sugar and ground cinnamon. Roll each dough ball in this mixture until it’s fully coated, then place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake the Stuffed Mexican Churro Cookies for 12–14 minutes, or until the edges are set and the tops look dry. Remove the cookies from the oven and let them stand on the baking sheet for 5 minutes.
7. While the cookies are still warm, roll them once more in the cinnamon-sugar mixture for an extra churro-like crunch.
8. Transfer the cookies to a wire rack and let them cool completely. Once cooled, drizzle the cookies generously with caramel sauce, allowing it to cascade down the sides for a truly indulgent presentation.
9. Serve these Stuffed Mexican Churro Cookies warm or at room temperature.
Notes
To maximize the crunchy, churro-like texture, be sure to roll the cookies in the cinnamon-sugar mixture twice – once before baking and again while they’re still warm from the oven. This double-coating process will create a delightful crunchy shell that perfectly complements the creamy center.
- Prep Time: 10
- Cook Time: 14
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 30