Why Make This Recipe
Stuffed Mexican Churro Cookies with Caramel Drizzle are a delightful treat that’s perfect for any occasion. They combine the classic flavors of churros with a creamy filling, making every bite delicious. Plus, the caramel drizzle adds a sweet touch that is hard to resist. Whether you’re hosting a party or just craving something sweet, these cookies are sure to impress.
How to Make Stuffed Mexican Churro Cookies with Caramel Drizzle
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 4 large eggs
- 1/2 cup cream cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel sauce
Directions:
- Preheat your oven to 375°F (190°C).
- In a saucepan, combine butter, water, and salt over medium heat until the butter is melted.
- Stir in the flour and mix until it forms a ball. Remove from heat and allow to cool slightly.
- Add eggs one at a time, mixing well after each addition.
- Transfer the dough to a piping bag fitted with a large star tip.
- Pipe small circles onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until golden brown.
- While cookies cool, mix cream cheese, powdered sugar, and vanilla in a bowl until smooth.
- Fill cooled cookies with the cream cheese mixture using a piping bag.
- Drizzle with caramel sauce before serving.
How to Serve Stuffed Mexican Churro Cookies
Serve the cookies warm or at room temperature. They make a wonderful dessert or sweet snack. For an extra treat, you can serve them with additional caramel sauce on the side for dipping. A scoop of vanilla ice cream also pairs nicely with these cookies.
How to Store Stuffed Mexican Churro Cookies
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a zip-top bag for up to a month. Just thaw them at room temperature before serving.
Tips to Make Stuffed Mexican Churro Cookies
- Make sure to let the dough cool slightly before adding the eggs to avoid cooking them.
- Use a piping bag for even and pretty shapes.
- Don’t overfill the cookies to prevent the cream cheese from spilling out.
- Experiment with different fillings like chocolate or fruit preserves for a fun twist.
Variation
You can switch up the filling by using chocolate cream cheese or adding spices like nutmeg in place of cinnamon. For a fun addition, toss some chocolate chips into the dough before baking.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the fridge for up to 2 days before piping and baking.
What if I don’t have a piping bag?
You can use a zip-top bag with a corner snipped off to pipe the dough.
Can I use other types of cheese for the filling?
Cream cheese works best for this recipe, but mascarpone or ricotta can also be used for a different flavor.
Print
Stuffed Mexican Churro Cookies with Caramel Drizzle
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Delightful stuffed cookies combining classic churro flavors with a creamy filling and a sweet caramel drizzle.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 4 large eggs
- 1/2 cup cream cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 375°F (190°C).
- In a saucepan, combine butter, water, and salt over medium heat until the butter is melted.
- Stir in the flour and mix until it forms a ball. Remove from heat and allow to cool slightly.
- Add eggs one at a time, mixing well after each addition.
- Transfer the dough to a piping bag fitted with a large star tip.
- Pipe small circles onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until golden brown.
- While cookies cool, mix cream cheese, powdered sugar, and vanilla in a bowl until smooth.
- Fill cooled cookies with the cream cheese mixture using a piping bag.
- Drizzle with caramel sauce before serving.
Notes
Serve warm or at room temperature. Store leftover cookies in an airtight container for up to 3 days.