Churro Cookies
These churro cookies are stuffed with chocolate! They taste just like a churro! They have a chewy center with crisp edges and are dunked twice into cinnamon sugar.
These churro cookies are very easy to make and taste just like a churro in delicious cookie form. The cookies spread, which is important to get those crisp edges. What makes these cookies special is the chocolate filling. It is like dipping a churro into chocolate!
I have tips and tricks and process photos to easily help you make this recipe! If you love cinnamon desserts, you have to try my brown butter snickerdoodles.
Tips for making the cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup straight into the flour, it can compact it, causing a cookie that doesn’t spread.
- Tip 2: After the dough is made, chill the dough. Since there is the chopped chocolate in the cookies, they spread more than the average cookie. You want to chill it twice, the second time is after it is rolled in cinnamon sugar.
- Tip 3: To fill the cookie dough balls, use your thumb to create a hole in the dough in the cookie scoop. Next, fill with the chopped chocolate and cover the hole back up before removing from the scoop.
- Tip 4: Once the cookies are done baking, use a large biscuit cutter to scoot the cookies into perfect circles. Next, once the cookies cool down enough that you can pick it up without it falling apart, dunk them again in the cinnamon sugar.
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For more cinnamon cookie recipes, try my cinnamon roll cookies and apple cider cookies.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Churro Cookies
Ingredients
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 2 3/4 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Cornstarch
- 1 1/2 tsp Ground cinnamon
- 8 oz Semi-sweet chocolate bars, I used Lindt 70% chopped.
- 1/2 cup White granulated sugar
- 1 TBSP Ground cinnamon
Instructions
- In a mixing bowl, sift the flour, baking soda, salt, cornstarch, and cinnamon. Set aside.2 3/4 cup All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 1 tsp Cornstarch, 1 1/2 tsp Ground cinnamon
- Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Scrape the bowl and add in vanilla and eggs. Mix on medium-high for 1 minutes. It will be very fluffy in texture.1 cup Brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients. Mix on low until just combined.
- Chill for 30 minutes. Then, use a large cookie scoop to scoop the cookie dough. While cookie dough is still in the scoop, stick your thumb 2/3rds down to make a big hole. Fill with chocolate. Cover the hole with the cookie dough that was pushed to the sides and take it out of the scoop.8 oz Semi-sweet chocolate bars
- Mix together sugar and cinnamon. Roll the cookie balls into the cinnamon sugar. Chill for another 30 minutes.1/2 cup White granulated sugar, 1 TBSP Ground cinnamon
- Preheat oven to 350°F. Bake 6 cookies at a time for 13-15 minutes. The cookies are done when the edges are slightly golden. The middle will be slightly under done.
- Let the cookies sit on the hot pan for 5 minutes. Then, rub each warm cookie in the cinnamon sugar. Cool on a wire rack.
WOW!!!!!!!!!!!!!!!!! I trust you and your recipes just from trying this one. I’m blown away, my dream cookie texture no doubt
The cokies have a nice flavor but the chocolate didn’t melt correctly so they didn’t have the filled looked that I wanted. How much chocolate do you put in each cookie?
I used about 1 Tablespoon of chopped chocolate. I used Lindt chocolate bar 70%. On my IG or tiktok I have a recipe video and you can see better how much to fill it. https://www.instagram.com/p/DM-mYexxliU/
We’re very experienced bakers and tried these for the first time but had some issues. We followed the recipe precisely and using WEIGHT to divide into balls, but got only 10.5 cookies. Was the weight supposed to be 3 oz. by volume? We chilled these as noted, and beyond, to get the dough to be handleable without sticking like mad to our hands. In the end, we dusted the counter with the cinnamon-sugar mix to prevent the sticking and to allow us to gather up the dough and wrap it around the chocolate. What did we miss?
I’ve made two of your cookie recipes now!
The cinnamon pecan chocolate cookies and these!
I love how chewy and delicious these are! I might even like them more than the chocolate pecan ones!!
So. Freaking. Good!
I’m looking to make these and was wondering about skipping the chocolate inside and just dipping half the cookie. What do you think?
You definitely can!
They are incredibly good!! Although it took a little time, it was worth it!
The only thing that seemed strange to me was, that I only got 11 Cookies… But I measured exactly 3 oz every cookie 🥲
Don‘t know what went wrong there 🙈
Hi! My cookies came out super flat. I’m wondering if I was supposed to use baking powder instead of baking soda. They still tasted delicious but were the thinnest cookies I’ve ever seen.
If these cookies spread too much, it means the cookies weren’t cold enough before going in the oven. The cookie dough balls need to be very cold before going in. Also, baking on parchment paper helps with the spread as well. Also, if you live more at high altitude, add an extra 2 tablespoons of flour.
Definitely tasty! I felt that they were more work than what I would like to put into a cookie. Even though the dough was on parchment when I needed to pick it up to enclose the chocolate it was sticky and not easy to work with. The more that stuck on my hands, the more difficult it was. I was only scooping out three cookies at a time and putting the remaining dough back in the fridge. I probably won’t make these again only because Stephanie has so many other good cookie recipes that I feel are equivalent to this in taste but easier and quicker to make.
I am glad you did like the cookies!
When I made the cookies, the dough wasn’t sticky and was easy to roll up the chocolate.
Did you chill the dough first. Roll the dough. Then, chill again? The dough needs to chill first to make it less sticky.
It sounds like you love my other cookie recipes, so thank you!
Yes I did refrigerate them both times for 30 min. I was also only working with 3 cookies at a time refrigerating the remaining dough while doing that.
I had the same issue. I chilled mine for close to an hour ’cause I lost track of time, but they were still extremely sticky to the point where I just threw the chocolate in the dough, mixed it up and scooped out balls before dusting them in cinnamon and sugar lol.
They’re currently in the oven, if they’re as good as they sound I’ll just add more flour next time 😍
Hold on, my bad. I’m an idiot. I just checked the recipe again. I added 243g of flour, NOT 343g…
F*CK 😂
Well, here’s to hoping they still turn out good, I’ll just have to try again in the future with the right amount😂😂
I made these and they are glorious!! Only thing was that my cookies (2 oz and completely cooled) are a bit soft even after 11 mins in the oven, so they break if I’m not gently picking them up. Did I stuff too much chocolate into them? (my bad) Or would they firm up more if I had kept them in the oven for longer? Can’t wait to make a second batch!
I am so glad you loved these cookies! If they are break by picking them up that means they are under baked. Bake them for 2-3 extra minutes. These cookies are supposed to have crisp edges (like a churro) and a chewy center.
If I only have chocolate chips to stuff the cookie sdough, how do I do it?
You can stuff the cookies the same way!
I loved these. The churro flavor was so good. The chocolate just took it to another level.
So good!!!! Loved having them coated in cinnamon sugar and the chocolate was a nice treat in the cookie!
I love churros, but I think I will have to make these if I ever get the craving I’m the future. They have all of the flavor of a good churro, but are easier to make! I also just love the texture. They had a good crunchy outside which I loved!