Cheesecake Stuffed Churro Cookies

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture until just combined.

In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth.

Transfer the filling to a piping bag.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll the dough into 1-inch (2.5 cm) balls and flatten each into a circle.

Pipe a small amount of cheesecake filling around the edges of each cookie, fold the dough over the filling, and seal.

Use a small cookie cutter to cut out the center, shaping the cookie like a donut.

In a shallow dish, mix the granulated sugar and ground cinnamon.

Roll each cookie in the mixture until coated evenly.

Place the cookies on the prepared baking sheet, spacing them 2 inches (5 cm) apart.

Bake for 12-15 minutes, or until lightly golden.

Drizzle with caramel sauce before serving for an extra touch of sweetness.