Churro Cookies
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Churro cookies combine a simple vanilla cookie dough with a cinnamon sugar coating and a molten chocolate filling. The taste is absolutely reminiscent of a churro dipped in chocolate sauce! Recipe includes a how-to video!
Gourmet Churro Cookies
Inspired by the famous Spanish pastries, my churro cookies are the newest addition to my gourmet cookie collection. While they may require a few more dishes and patience than your average cookie, but they are well worth the extra effort, and I can’t wait for you to try them!
Since churros are often served with a chocolate ganache dipping sauce, I knew I wanted to include that element when developing this recipe. I used the same technique from my chocolate lava cookies and stuffed it inside and the result is oh-so decadent. I mean, just look at that shiny, melty, chocolate center 🤤
Why You’ll Love This Recipe
- All the churro flavor without any deep frying! These cookies may involve some chilling and rolling, but there’s absolutely no frying required.
- Huge, gourmet-style look and taste. Bring these churro cookies to a bake sale, and they’ll fly off the table!
- Can be made in advance if you don’t want to do everything at once. I include instructions for how to do this below.
- They make for a great dessert anytime, but especially for Cinco de Mayo or a taco Tuesday 🌮
What You Need
None of these ingredients should surprise you, but I want to highlight a few of the important ones before we start baking.
- Egg + egg yolk. An extra yolk helps enrich the dough to give it something of a choux pastry feel (which is what churros are made of). Make sure your eggs are at room temperature so they combine into the dough easily.
- Cinnamon & sugar. Classic churros are rolled through cinnamon and sugar before serving, so that of course that was an essential element for churro cookies in order to have an authentic taste.
- Cornstarch. This prevents the cookies from spreading too much in the oven and provides a light, tender texture. By adding this stability to the dough, it also helps keep the filling from spilling out of the cookies, which is crucial!
- Vanilla. A hefty pour of vanilla flavors the dough and really adds to that churro flavor. Homemade vanilla extract works well here.
- Chocolate. Use semisweet or bittersweet chocolate. I used couverture chocolate in my video, but a chopped baking bar (semisweet or 60%) will work just as well.
- Heavy cream. This is used to make the ganache filling for the cookies. “Whipping cream”, “heavy whipping cream”, or “double cream” will work just fine here.
SAM’S TIP: If you forget to set your eggs out ahead of time, use my trick to quickly bring eggs to room temperature.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Churro Cookies
Make the Chocolate Filling
- Microwave the chocolate and cream in 25 second intervals until smooth. Let cool for until scoopable (you can put your bowl in the fridge to speed up this process).
- Scoop dollops onto a wax paper lined baking sheet and place in the freezer to chill.
Prepare the Cookie Dough
- Cream the butter and sugars together until well combined and fluffy.
- Stir in the eggs and vanilla so they are evenly incorporated.
- Slowly add the dry ingredients. This is a dry dough, so it’s very important to add the dry ingredients gradually; otherwise, you will have a very hard time getting the dough together. I typically add them in four parts.
- Use a spatula to check for any dry pockets in the dough. It will be stiff, but make sure it is evenly moist and combined.
Assemble the Cookies
- Scoop and roll ¼ cup of dough into a ball, then make an indent in the center with your thumb.
- Add a ganache dollop into the indentation and fold the dough around it. Make sure no chocolate is poking through, or that will leak out in the oven. I recommend pulling out 2-3 chocolate dollops at a time; if you pull them all out, they will start to soften before you get a chance to add them to the dough.
- Roll through cinnamon sugar, then place on a wax paper lined plate. Repeat with the remaining dough, then place all dough balls in the freezer for 10 minutes.
- Bake on parchment lined baking sheets. Let the cookies cool on the baking sheets for 10 minutes before moving to a cooling rack.
SAM’S TIP: Churro cookies are super fragile when warm, so I recommend letting them cool a bit before enjoying. This will also save you from burning your mouth on that molten chocolate center!
Frequently Asked Questions
Yes, you can pause after assembling the cookie dough and keep the cookie dough balls in the refrigerator for up to 3 days or in the freezer for up to 3 months. Make sure to keep the dough in an airtight container if in the fridge and wrapped in plastic wrap if in the freezer. Cookie dough from the freezer will likely take several minutes longer to bake, just keep an eye on it.
If you plan to eat them all within two days, then you can keep your churro cookies at room temperature. Any longer than that, and you’ll want to stick them in the fridge in an airtight container.
I suppose you could, but I really recommend trying this recipe as written at least once. You could also try using the filling from my cheesecake stuffed cookies if you want a different filling (makes me think of a sopapilla cheesecake cookie that way!)! Note that the cookies will need to bake for less time without the filling, and I highly recommend at least preparing some ganache for serving on the side!
I can’t wait to hear how you like my churro cookies! If you try them, please leave me a comment and review below–I really appreciate your feedback ❤️
Enjoy!
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Churro Cookies
Equipment
- Cookie scoops
Ingredients
Chocolate filling
- 6 oz (170 g) semisweet or bittersweet chocolate bar
- 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 cups (100 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature preferred
- 1 ½ teaspoon 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
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.6 oz (170 g) semisweet or bittersweet chocolate bar, ⅔ cup (157 ml) heavy whipping cream
- 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.1 cup (226 g) unsalted butter, 1 cup (200 g) light brown sugar, ½ cups (100 g) granulated sugar
- Add egg, egg yolk, and vanilla and stir until well-combined.1 large egg + 1 egg yolk, 1 ½ teaspoon vanilla extract
- In a separate medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.3 ⅔ cups (450 g) all-purpose flour, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon table 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.¼ cup (50 g) granulated sugar, 2 teaspoons cinnamon
- 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!
Notes
Storing
Store in an airtight container at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 5 days, or tightly wrapped in the freezer for up to 3 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Why didn’t mine flatten out like the picture? They ended up almost an inch thick by 3 inch wide.
Hi Mike! They aren’t supposed to flatten out completely, but it sounds like yours maybe started to flatten? How big were your dough scoops? They may have just needed a little more time in the oven. 🙁
Hi Sam! Actually they turned out perfect. I’m so use to baking thinner cookies. These are very similar to the thickness of Crumbl cookies which we love but can barely afford. So far I’ve now baked 5 different kinds of your gourmet cookies in the last couple days (Christmas presents). Your printed recipes are very easy to read and follow and the weights in grams are a great help. Thanks for everything!!!
We are so happy they turned out nicely for you Mike! Thanks for trying our recipes 🩷
Mine didn’t flatten either, if they would have cooked any longer they would have been overcooked. Maybe too long in the fridge?
Hi Stacey! Unfortunately a cookie not flattening is likely the result of too much flour in the dough. 🙁
Very good! Biased ’cause I’m obsessed with cinnamon.
I’m so glad you enjoyed them so much! 🙂
Wow!! So delicious!! I made the recipe as is but subbed dark corn syrup. My entire family loved them! They are sweet without being overly rich. It made a nice and big cookie to share… or not 😉
I’m so glad everyone enjoyed them so much, Hilary! 🙂
Can I make these without the chocolate?My grandson loves churros but he has never had them with chocolate so I’m not sure he would like them that way. I want to make him churro cookies without chocolate.
Hi Jill! They will work without the chocolate. They will just need to bake for less time. 🙂
Can I use semi-sweet chocolate chips?
Hi Tammy! Chocolate chips should work fine here. 🙂
Hi! These look delicious. Any suggestions for making them slightly smaller? Should cook time be adjusted?
Thanks!
Hi Wendi! They would just need less time in the oven. I’m not sure how long though. I’d be sure to keep an eye on them.. 🙂
Success! I followed the recipe but made all the parts a little more than half the specified size (fillings, and amounts of dough for the cookies) and ended up with 25 cookies that I cooked for twelve minutes. Perfect!
Thanks for this tasty recipe!
Yay! I’m glad they turned out! 🙂
I made these cookies for my grandson’s rehearsal dinner. Menu was fajitas and my daughter wanted something to go with the Mexican theme. I found your recipe for Churro Cookies, made a trial batch and the whole family fell in love with them! My concern was transporting them to the venue as it was in Colorado and I live in Texas. I’m happy to report that every cookie made the trip and that they were a BIG hit! Many attendees said they were the best cookie they had ever had. Thank you, Sam.
You’re welcome, Lynn! I’m so glad everyone enjoyed them so much! Congratulations to your grandson! 🙂
Hi, I want to make these cookies because they look spectacular. Can I bake them at 350 for 10 minute? Thanks
Hi Trixie! They likely won’t bake properly at the lower temperature for less time.
What’s the difference between this and a Snickerdoodle, besides the chocolate???
Hi Bruce! One thing that makes the cookie base quite different is the fact there’s no cream of tartar, so you’re not getting that distinct tang that you get with a snickerdoodle. The cookie base is also thicker/stiffer than a standalone snickerdoodle would be. I was intentional about designing the cookie base to not be too sweet or too strongly flavored on its own, since the base of a churro itself is usually quite plain. I wanted a subtle, soft vanilla cookie base, the cinnamon/sugar that’s signature of churros, then the chocolate ganache filling (rather than a dip). Hope that all makes sense!
Outstanding!!!! Maybe the best cookie we have ever made!!
I’m so glad you enjoyed them so much, Kathie! 🙂
It could be. I tried to follow the recipe as exactly as possible. Unfortunately I don’t have a scale. But maybe I could add a little milk and keep needing the dough. You did say keep working it. I will try again. Thank you.
Another stellar recipe! I made these for a Cinco De Mayo party and everyone loved them. They turned out so soft and yummy!
I’m so glad you enjoyed them so much, April! 🙂
Found your biscuit recipe years ago and have been an acolyte of SugarSpunRun ever since, so I had to try these out when I saw them up…DELICIOUS! The tip that the chocolate is hot is so useful because no one in my house could wait long enough for them to cool!
One question: the technique for combing the cream and chocolate differs from the chocolate lava cookie recipe. I’ve done it both ways (heat cream and pour over chopped chocolate vs. microwave together) and I’ve had similar results, is there a meaningful difference in the methods? Thanks so much!
Hi Mark! The results are going to be the same, it really depends on what method seems easiest and most convenient for you. 🙂
This is such a good recipe! Super Snickerdoodle Surprise! Followed directions exactly, used semisweet chocolate bar….Delicious, perfect-looking cookies. Thank you for a new tasty take on our Cinco de Mayo dessert!
I’m so glad you enjoyed them so much! 🙂
Made these yesterday and they are delicious! I’m not a particularly experienced baker, but these were not that difficult to make and they turned out great. Your instructions were thorough and clear. Thank you!
We’re so happy you enjoyed the cookies, Sarah! Thanks for giving them a try 🥰
can these somehow be made dairy free? my husband can’t have dairy but I would love to make these for him sometime!!
Hi Katie! Unfortunately I do not know of a good way to make these dairy free. 🙁
Can these be prepped ahead of time, frozen, and then baked when needed?
Hi Connie! Yes they can, I include instructions in the blog post 🙂
Thank you – completely missed it.
Very tasty. I’d have to practice covering the ganache better cuz some leaked after baking.Still I enjoyed them. chewy and chocolatey on the inside, crispy on the edges. yum!Thanks for sharing.
Thanks for trying our recipe, Ama! So glad you enjoyed the cookies 😊
Look great want to try them very soon
I hope you love them, Jennifer! 🙂
Hello,
I’m fairly inexperienced when it comes to baking. The dough came out dryer than expected and it’s not sticking to itself well. Is there a way to correct this?
Thank you
Hi Sarah! Unfortunately it sounds like you may have over-measured your flour 😞 Did you use a kitchen scale? We have a post on how to measure flour that should be helpful for you.