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churro cookie cups

Churro Cookie Cups

Robyn
Mini Churro Cookie Cups are bite-size churro cookies baked in a mini muffin pan, coated in cinnamon sugar, and filled with a creamy cheesecake-style filling. They’re the perfect finger food desserts for parties, holidays, and potlucks.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24

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.
Keyword churro, churros, cookie cups, cookies, cream cheese