You will love this recipe for Mini Churro Cookie Cups if you want a dessert that looks bakery fancy, tastes like a warm churro, and that you can still get ready in under an hour. These little bites are perfect for parties, bridal showers, girls’ nights, or “I just want something sweet but cute” evenings. Each one has a buttery cookie shell, a creamy cheesecake-style filling, and a touch of cinnamon sugar that makes them taste just like mini churro cheesecake bites in cookie form. They are easy to make, easy to transport, and even easier to eat; they are the ultimate finger food desserts for your next get-together.
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Ingredients for Churro Cookie Cups
For the cookie cups
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the cinnamon sugar coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the cream cheese filling
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 ½ cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream or milk, as needed
How to Make Mini Churro Cookie Cups
1. Preheat the oven to 350°F and grease a 24-cup mini muffin pan very well (like very well. If you think it’s too much, it’s good).
2. In a mixing bowl, beat the butter, granulated sugar, and brown sugar until light and creamy.
3. Mix in the egg and vanilla until smooth.
4. Add the flour, baking powder, and salt, and mix on low speed just until a soft dough forms.
5. In a small bowl, stir together the sugar and cinnamon for the cinnamon sugar coating.
6. Scoop the dough into 1-tablespoon portions, roll each one in cinnamon sugar, and place them in the mini muffin pan. Gently press the centers down slightly to form little cups.
7. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set. If needed, gently press the centers down again with the back of a spoon right after baking.
8. Let the cookie cups cool in the pan for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
9. To make the filling, beat the cream cheese and butter until smooth and fluffy. Mix in the powdered sugar and vanilla, then add a little heavy cream or milk if needed until the filling is smooth and pipeable.
10. Add cream cheese filling to a piping bag with a star tip (I like the Wilton 1M tip). Once the cookie cups are completely cool, pipe or spoon the filling into the centers.
11. Store churro cookie cups in an airtight container in the fridge.
Pro Tips
- Soften ingredients properly. Make sure your butter and cream cheese are truly softened. If they are still cold, the dough and the filling will be lumpy instead of smooth.
- Do not overbake. The cups should look just set with light golden edges. They will continue to firm up as they cool. Overbaking can make them dry and crumbly.
- Grease the pan generously, and then grease again. Mini muffin pans can be a little sticky. Greasing every cup well keeps the cookie cups from tearing when you remove them. To remove them, gently run a butter knife around the edge of the well of your mini muffin tin, and if it was well-greased, the cookie cups should pop out.
- Chill the filling for neater piping. If the filling feels too soft, pop it in the fridge for 10 to 15 minutes. Slightly chilled filling holds its shape beautifully when piped.
- Easy flavor twist. For a stronger churro vibe, add a pinch of cinnamon to the cream cheese filling or set out some chocolate sauce and/or dulce de leche for dipping.
FAQs
Can I make Mini Churro Cookie Cups ahead of time?
Yes. You can bake the cookie cups themselves a day ahead of time and then store in an airtight container at room temperature. You can also make the filling and fill the baked and cooled cookie cups a day ahead of time. Just make sure to store filled cookie cups in an airtight container in the fridge because of the cream cheese. It poses a food safety hazard if you leave cream cheese filling out at room temperature for too long.
How should I store leftovers?
Once filled, keep the mini churro cookie cups in an airtight container in the fridge because of the cream cheese filling. They usually stay fresh for about 3 days. For the best texture, let them sit at room temperature for 10 to 15 minutes before serving.
Can I freeze these?
You can freeze these, but I think they’re best if eaten within 3 days. The cream cheese filling gets a stiffer texture once it’s been frozen and then thawed out again and some people don’t like that.
Do I need a mini muffin pan for this recipe?
A mini muffin pan works best because it gives the cups their shape. If you only have a regular muffin pan, you can still make them; just use a bit more dough per cup, bake slightly longer, and you will end up with larger, two-bite churro cookies.
Can I use store-bought cookie dough?
You can use store-bought sugar cookie dough in a pinch and then add cinnamon to it, but the texture and flavor will be slightly different. Also, your bake time would be different, most likely.
I love how these Mini Churro Cookie Cups bring together everything fun about churro cookies and creamy cheesecake in one cute, bite-size treat. The buttery cinnamon sugar shell and the silky cream cheese center make them feel special enough for celebrations but simple enough for a casual weekend bake. If you are looking for something that is easy, pretty, and guaranteed to impress, these little churro cheesecake bites deserve a spot on your go-to dessert rotation.
Churro Cookie Cups
Ingredients
Churro Cookie Cups
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Cream Cheese Filling
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 ½ cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream or milk as needed
Instructions
- Preheat the oven to 350°F and grease a 24-cup mini muffin pan very well (like very well. If you think it's too much, it's good).
- In a mixing bowl, beat the butter, granulated sugar, and brown sugar until light and creamy.
- Mix in the egg and vanilla until smooth.
- Add the flour, baking powder, and salt, and mix on low speed just until a soft dough forms.
- In a small bowl, stir together the sugar and cinnamon for the cinnamon sugar coating.
- Scoop the dough into 1-tablespoon portions, roll each one in cinnamon sugar, and place them in the mini muffin pan. Gently press the centers down slightly to form little cups.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set. If needed, gently press the centers down again with the back of a spoon right after baking.
- Let the cookie cups cool in the pan for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
- To make the filling, beat the cream cheese and butter until smooth and fluffy. Mix in the powdered sugar and vanilla, then add a little heavy cream or milk if needed until the filling is smooth and pipeable.
- Add cream cheese filling to a piping bag with a star tip (I like the Wilton 1M tip). Once the cookie cups are completely cool, pipe or spoon the filling into the centers.
- Store churro cookie cups in an airtight container in the fridge.
