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Whether you call them Snickerdoodle Cheesecake Cookies or Churro Sugar Cookies with cream cheese, this recipe using box cake mix will blow you away. With flavors like vanilla, caramel, brown sugar, cinnamon, sugar, and cream cheese what’s not to love? I mean just look at these things- they’re amazing! The cheesecake center will knock your socks off!
Everyone will be impressed with your creative baking skills, little will they know you use the box cake mix hack! I actually made the caramel from scratch but you can use Smuckers or any brand you want. Cinnamon, sugar, caramel, and cheesecake all stuffed in one cookie! It’s a flavor combination made in heaven and you’ll never want another cookie recipe after you try these.
More Fun Cookies: Jasmine Tea Shortbread Cookies With Honey Frosting
Why You Will Love Churro Sugar Cookies
- It’s an easy box cake mix recipe that will impress a crowd
- Flavor combination of cheesecake, caramel, cinnamon, sugar, and vanilla cookie is out of this world
- These cookies are ready in less than 30 minutes (not including chill time)
- Perfect for any occasion, special or not!
What Ingredients Do You Need?
- Vanilla Box Cake Mix
- ½ cup oil
- 2 eggs
- ¾ cup caramel
- 1 tsp sea salt
- 8 oz cream cheese
- ¼ cup brown sugar
- 1 cup sugar
- ¼ cup cinnamon
- 1 tsp vanilla extract (optional)
- Pam Cooking Spray
How Do You Make Them?
- Combine cake mix, oil, and eggs in your stand mixer and mix for 3-5 minutes on medium until dough forms
- Combine cinnamon and sugar in a mixing bowl and whisk, set aside
- Use medium cookie scoop to scoop 12 cookie dough balls
- Place them on cookie sheet lined with parchment paper
- Chill for 30 minutes
- Combine cream cheese, salt, and brown sugar (and vanilla) in the same stand mixer (you don’t even have to clean it because the cookie dough chunks are so yummy in the cream cheese)
- Mix on medium for 5 minutes until combined
- Use small cookie scoop to make 12 balls on a plate or tray lined with parchment paper
- Drizzle them with some of the caramel
- Freeze for 1 hour
- Use the back side of the small cookie scoop to press bowls in all the cookie dough
- Smother each cookie dough ball in cinnamon and sugar
- Place a frozen cream cheese ball in each bowl
- Bake at 350 degrees F for 13-15 minutes
- Let the cookies rest before drizzling with more caramel
Baking Tips
When making these Snickerdoodle Cheesecake Cookies make sure you use parchment paper because the caramel can become really thick and sticky. It’s also important to freeze the cream cheese filling balls thoroughly so they don’t overly melt when baking.
Snickerdoodle Cheesecake Cookies
Equipment
- 1 Stand Mixer
- Large Cookie Sheet Pan
- Medium Cookie Scoop
- Small Cookie Scoop
Ingredients
- Vanilla Box Cake Mix
- ½ cup oil
- 2 eggs
- ¾ cup caramel
- 1 tsp sea salt
- 8 oz cream cheese
- ¼ cup brown sugar
- 1 cup sugar
- ¼ cup cinnamon
- 1 tsp vanilla extract optional
- Pam cooking spray to spray the cookie dough balls before coating them in cinnamon and sugar
Instructions
- Combine cake mix, oil, and eggs in your stand mixer and mix for 3-5 minutes on medium until dough forms
- Combine cinnamon and sugar in a mixing bowl and whisk, set aside
- Use medium cookie scoop to scoop 12 cookie dough balls
- Place them on cookie sheet lined with parchment paper
- Chill for 30 minutes
- Combine cream cheese, salt, and brown sugar (and vanilla) in the same stand mixer (you don’t even have to clean it because the cookie dough chunks are so yummy in the cream cheese)
- Mix on medium for 5 minutes until combined
- Use small cookie scoop to make 12 balls on a plate or tray lined with parchment paper
- Drizzle them with some of the caramel
- Freeze for 1 hour
- Use the back side of the small cookie scoop to press bowls in all the cookie dough
- Spray the cookie dough balls with Pam before coating them in cinnamon and sugar
- Smother each cookie dough ball in cinnamon and sugar
- Place a frozen cream cheese ball in each bowl
- Bake at 350 degrees F for 13-15 minutes
- Let the cookies rest before drizzling with more caramel
Video
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Snickerdoodles and churros are both popular desserts, but they have some differences. Snickerdoodles refer to soft and chewy cookies that are sweetened with cinnamon and sugar. They are made with a mixture of flour, butter, sugar, and eggs, and then rolled in cinnamon and sugar before baking.
Churros are a type of fried dough pastry, originating in Spain, and are now popular all over the world. They are made by piping a dough made from flour, water, and salt through a star-shaped nozzle and then deep-fried. These strips of dough are crispy and golden.
So both snickerdoodles and churros use cinnamon and sugar, the difference lies in their textures and preparation of the pastry itself. Snickerdoodles are soft and chewy cookies that are baked in an oven, while churros are crispy fried dough pastries that are often served hot. Either one can be used to describe these Cheesecake/ cream cheese stuffed cookies with caramel drizzle!
Next time please add the Pam part to the recipe instructions. I didn’t realize there was a video that shows how the sugar mixture would stay on with Pam while adding with the scooper. Video is at the very bottom of the recipe which was over looked.
Okay I will do that right now thank you