Churro Cookies bring the irresistible charm of a carnival treat into your kitchen with every bite. These golden, cinnamon-sugar-coated delights combine a crisp exterior with a soft, buttery center, creating a perfect balance of textures. Infused with warm cinnamon and a hint of vanilla, they’re a nostalgic yet fresh take on a classic favorite. With just over an hour of total time, including a quick chill and bake, you’ll have a batch of 16 large cookies ready to share or savor.
Each cookie is a decadent experience, offering a rich, melt-in-your-mouth flavor that’s hard to resist. The generous coating of cinnamon sugar adds a delightful crunch, while the buttery dough ensures a tender, satisfying chew. Perfect for dessert or a sweet snack, these cookies are as fun to make as they are to eat. Whether you’re a seasoned baker or just starting, this recipe is straightforward and rewarding, promising a treat that’s sure to impress.
Ingredients for Churro Cookies
- Chocolate Filling:
- 6 oz (170 g) semisweet or bittersweet chocolate bar (chopped)
- ⅔ cup (157 ml) heavy whipping cream
- Churro Cookie Dough:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 3 ⅔ cups (450 g) all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- For Rolling:
- ¼ cup (50 g) granulated sugar
- 2 teaspoons cinnamon
Step-by-Step Instructions
- Make the Chocolate Filling: In a microwave-safe bowl, combine chocolate and heavy cream. Microwave on high for 25 seconds, stir, and microwave for another 25 seconds. Whisk until smooth. If needed, microwave in 10-second intervals, stirring in between. Let cool for 10-15 minutes (or refrigerate) until firm. Scoop into Tablespoon-sized dollops (15g) and place on a wax paper-lined plate. Freeze for at least 15 minutes.
- Prepare the Dough: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. In a large bowl, cream butter and sugars until light and fluffy. Add egg, egg yolk, and vanilla, mixing until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Assemble the Cookies: Scoop ¼ cup (65g) of dough and roll into a smooth ball. Press an indent into the center, add a frozen chocolate dollop, and cover completely with dough. Roll again to seal. Whisk sugar and cinnamon for topping, then roll the dough ball to coat evenly. Place on a wax paper-lined plate and freeze for 10 minutes.
- Bake: Place chilled dough balls on prepared baking sheets, spacing at least 2” (5cm) apart. Bake for 12-13 minutes, until edges are lightly golden. Cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Note: The chocolate will be very hot when warm!
Perfect Pairings: Sauce and Topping Ideas
Take your Churro Cookies to the next level with a drizzle of caramel sauce or a dollop of whipped cream. For a fun twist, serve them with a side of chocolate ganache or vanilla ice cream for dipping. These additions enhance the flavors and make them even more indulgent!
Storage and Reheating Tips
Store your Churro Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer and thaw at room temperature before serving. To reheat, pop them in the oven at 300°F (150°C) for 5 minutes to restore their crispiness.
Time-Saving Tricks for Busy Bakers
To save time, prepare the chocolate filling a day ahead and refrigerate it. You can also make the cookie dough in advance and chill it overnight. When ready to bake, simply assemble and roll the dough balls. This way, you can enjoy freshly baked cookies with minimal prep time!
Recipe Variations to Try
Experiment with different fillings like white chocolate, peanut butter, or even dulce de leche. For a nutty twist, add chopped pecans or almonds to the dough. These variations add a unique touch to your Churro Cookies while keeping the classic flavor intact.
Essential Equipment Guidance
For best results, use a stand mixer or hand mixer to cream the butter and sugars. A cookie scoop ensures evenly sized dough balls, while parchment paper prevents sticking. Don’t forget a cooling rack to let your cookies cool evenly without becoming soggy.
Churro Cookies
Ingredients
Chocolate filling
- 6 oz semisweet or bittersweet chocolate bar
- ⅔ cup heavy whipping cream
Churro cookie dough
- 1 cup unsalted butter softened
- 1 cup light brown sugar firmly packed
- ½ cups granulated sugar
- 1 large egg + 1 egg yolk room temperature preferred
- 1 ½ teaspoon vanilla extract
- 3 ⅔ cups all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
For Rolling
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- For the chocolate filling
- In a microwave-safe, medium-sized mixing bowl, combine chocolate and heavy cream. Microwave on high for 25 seconds. Remove from microwave, stir well, and microwave for another 25 seconds. Whisk well until completely smooth. If not yet smooth, return to the microwave in 10 second intervals, stirring in between, until smooth.
- Allow chocolate to cool for at least 10-15 minutes or until it is firm enough to be scooped and hold its shape (you can refrigerate it to speed this up). Meanwhile, line a plate or small baking sheet with wax paper.
- Once chocolate is firm, scoop into Tablespoon-sized dollops (15g) and drop onto prepared baking sheet. Transfer to freezer while you prepare your cookie dough, at least 15 minutes.
- For the churro cookie dough
- Preheat oven to 375F (190C) and line baking sheets with parchment paper, set aside.
- In a large bowl using an electric mixer (or in the bowl of a stand mixer with the paddle attachment), cream butter and sugars together until light and fluffy.
- Add egg, egg yolk, and vanilla and stir until well-combined.
- In a separate medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet (I do this in about 4 parts, stirring until just combined after each addition), stirring until completely combined.
- Scoop ¼ cup of dough (65 grams of dough) and roll between your palms to make a smooth ball. Use your thumb to press an indent into the center of the dough. Take one chocolate dollop from the freezer, press into the indent, and cover over completely with the dough. Roll between your palms again to create a smooth ball with no chocolate showing through the dough.
- Whisk together sugar and cinnamon for topping. Roll dough ball through the mixture, coating all sides evenly. Place dough balls on a wax paper lined plate and place in freezer for 10 minutes before baking.
- Once dough balls are done chilling, place on prepared baking sheet, spacing at least 2” (5cm) apart.
- Bake on 375F (190C) for 12-13 minutes, until edges are just barely beginning to turn light golden brown. Allow to cool on baking sheet for at least 10 minutes before carefully (they’re fragile when warm!) removing to a cooling rack to cool completely before enjoying. Beware that the chocolate is very hot when warm!