There’s nothing quite like the moment you take a fresh batch of cookies out of the oven and are greeted by the warm, intoxicating aroma of freshly baked chocolate. These Chocolate Churro Cookies breathe new life into tradition, combining the rich, decadent flavor of chocolate with the nostalgic appeal of churros. I discovered this delightful fusion on a cozy afternoon spent reminiscing about my favorite treats while inching closer to my overflowing pantry.
As I adapted a classic churro recipe, a happy little accident occurred. Rather than frying, I decided to encapsulate that beloved churro essence in a chewy cookie, and the result was nothing short of magical. With just the right hint of cinnamon and sugar, plus the indulgent surprise of gooey chocolate in every bite, these cookies are destined to become your new favorite.
Perfect for gatherings or a solitary sweet treat on a quiet evening, these Chocolate Churro Cookies are a testament to the joy of homemade desserts. So, let’s dive into this easy recipe that will surely impress both friends and family alike, all while breaking free from the monotony of fast food!
Why are Churro Cookies a must-try?
Decadence in Every Bite: These Churro Cookies elevate your dessert game with a delightful blend of rich chocolate and the warm flavors of cinnamon.
Simplicity: With straightforward steps and minimal preparation time, even beginners will find success!
Crowd Pleaser: Perfect for gatherings, these cookies will make you the star of any celebration.
Unique Twist: Say goodbye to classic cookies and embrace a fusion that tantalizes the taste buds.
Chewy and Gooey: Each cookie has a soft texture that encases a melted chocolate surprise, making them completely irresistible!
Versatile Treat: Great for pairing with coffee or enjoyed on their own, these cookies fit any occasion!
Delicious Churro Cookies Ingredients
For the Chocolate Filling
• Semisweet or bittersweet chocolate bar – 6 oz (170 g) adds a rich, deep flavor that enhances the cookie’s indulgence.
• Heavy whipping cream – ⅔ cup (157 ml) creates a luxurious ganache, providing a luscious melty center in your cookies.
For the Dough
• Unsalted butter – 1 cup (226 g), softened for a creamy base that adds to the cookie’s tenderness.
• Light brown sugar – 1 cup (200 g), firmly packed to give a hint of caramel flavor enhancing the overall sweetness.
• Granulated sugar – ½ cup (100 g) balances the richness, perfect for those Churro Cookies you’re about to create.
• Large egg + egg yolk – 1 + 1 ensure moisture and a rich texture; using room temperature eggs helps with the mixing process.
• Vanilla extract – 1 ½ teaspoon adds warmth and depth of flavor to the cookie dough.
• All-purpose flour – 3 ⅔ cups (450 g) is the backbone of the dough, giving it structure.
• Cornstarch – 2 Tablespoons makes the cookies extra tender, helping achieve that chewy texture we love!
• Baking powder – 2 teaspoons gives the dough a lovely rise, ensuring a light and fluffy cookie.
• Baking soda – ¼ teaspoon balances the acidity and provides a touch of lift as well.
• Table salt – ¾ teaspoon enhances flavor, rounding out the sweetness and richness perfectly!
For Rolling
• Granulated sugar – ¼ cup (50 g) adds a sweet crunch on the outside, giving your cookies that traditional churro feel.
• Cinnamon – 2 teaspoons introduces that nostalgic churro flavor, making each bite truly delightful.
How to Make Churro Cookies
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Combine Ingredients: In a microwave-safe bowl, mix the semisweet or bittersweet chocolate with the heavy whipping cream. Microwave on high for 25 seconds, stir, then microwave for another 25 seconds. Whisk until completely smooth, microwaving in 10-second intervals if needed until silky.
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Cool the Chocolate: Allow the chocolate mixture to cool for at least 10-15 minutes, or until it firms up enough to scoop. Line a plate with wax paper. Scoop into tablespoon-sized dollops and freeze them for at least 15 minutes.
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Preheat Oven: While the chocolate cools, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper, getting ready for those delicious cookies!
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Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
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Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the butter mixture. Stir until everything is well combined and the batter looks smooth.
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Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This helps ensure that your cookies will rise just right!
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Combine Wet and Dry Ingredients: Gradually incorporate the dry mixture into the wet ingredients, stirring until fully combined. The dough should come together smoothly without being overworked.
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Shape the Cookies: Scoop about ¼ cup (65 grams) of dough, roll it into a ball, and press an indent in the center. Place a chilled chocolate dollop into the indent, cover it with dough, and roll again to create a smooth ball.
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Prepare for Rolling: In a small bowl, whisk together the remaining granulated sugar and cinnamon for rolling. Roll each dough ball in this mixture to coat evenly, then place them on the wax paper-lined plate and freeze for 10 minutes before baking.
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Bake: Arrange the chilled dough balls on your prepared baking sheet, spaced at least 2 inches apart. Bake in the preheated oven for 12-13 minutes, or until the edges are lightly golden brown. Allow them to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Optional: Drizzle with melted chocolate for an extra indulgent touch!
Exact quantities are listed in the recipe card below.
Expert Tips for Perfect Churro Cookies
Use Room Temperature Eggs: The eggs mix better at room temperature, which helps create a silky smooth dough for your churro cookies.
Don’t Overmix: Once you combine the wet and dry ingredients, mix just until combined to avoid tough cookies.
Chill the Dough: Freezing the dough helps maintain the cookie shape while baking and ensures that gooey chocolate centers stay intact.
Spacing is Key: Place the dough balls at least 2 inches apart on the baking sheet to allow for proper spreading during baking.
Keep an Eye on Baking Time: Ovens vary, so check your cookies at the 12-minute mark to avoid overbaking, ensuring they stay chewy and delicious.
What to Serve with Churro Cookies?
Delight your senses with complementary dishes that elevate your cookie experience to new heights.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a refreshing contrast, melting perfectly alongside warm churro cookies.
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Mexican Hot Chocolate: Rich and spiced, this drink enhances the churro flavor, creating a cozy, indulgent pairing for chilly evenings.
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Fruit Salsa: A mix of fresh fruits like berries and mangoes adds a bright, tangy sweetness that balances the richness of the cookies. This vibrant medley will leave your taste buds dancing!
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Coffee: Whether it’s a smooth espresso or a frothy cappuccino, the aromatic notes of coffee are perfect to savor alongside your churro cookies, enhancing their chocolate flavor.
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Churro Waffles: For a fun brunch twist, serve churro-inspired waffles drizzled with chocolate sauce. The combination of flavors will be a crowd-pleaser!
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Chocolate Dipping Sauce: Indulge in a warm chocolate sauce for dipping; it’s an interactive treat that offers extra richness with each bite.
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Dulce de Leche: This luscious caramel-like sauce adds a sweet creaminess that pairs beautifully with churro cookies, creating a decadent dessert experience.
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Cinnamon Sugar Dusting: A sprinkle of cinnamon sugar on top of whipped cream or your favorite dessert adds an enticing aroma that aligns with the churro theme.
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Chai Latte: The warm spices of a chai latte mirror the flavors of cinnamon in the cookies, forging a cozy, aromatic combination for a lovely afternoon treat.
Make Ahead Options
These Churro Cookies are a fantastic option for busy home cooks looking to save time while still enjoying homemade treats! You can prepare the chocolate filling and chill it up to 3 days in advance, storing it in an airtight container in the refrigerator to maintain its creamy texture. Additionally, you can roll the cookie dough balls and freeze them for up to 1 month; just make sure they are well-wrapped to prevent freezer burn. When you’re ready to bake, simply transfer the frozen dough directly to the baking sheet and bake an extra minute or two for deliciously warm cookies that taste just as fresh as if they were made on the spot.
Storage Tips for Churro Cookies
Room Temperature: Store leftover Churro Cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
Fridge: To extend their life, refrigerate cookies in an airtight container for up to 1 week; just be aware they may lose some of their chewiness.
Freezer: Freeze unbaked dough balls in a sealed bag for up to 3 months. Bake straight from the freezer, adding an extra minute to the baking time.
Reheating: If you enjoy warm cookies, reheat in the oven at 350°F (175°C) for 5-7 minutes or until heated through, maintaining that gooey chocolate center.
Churro Cookies Variations
Feel free to get creative and make these Churro Cookies your own with these delightful variations!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend to enjoy this recipe without gluten.
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Nutty Delight: Add ½ cup of chopped pecans or almonds for a crunchy texture that complements the chewy cookie beautifully.
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Spicy Kick: Mix in a pinch of cayenne pepper or chili powder for a surprising, delightful heat that pairs well with chocolate.
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Dairy-Free: Use coconut cream instead of heavy whipping cream and vegan butter to create a rich, plant-based version of these cookies.
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Chocolate Lovers: Swap chocolate for white chocolate chips or caramel bits to create a new flavor experience that’s just as indulgent.
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Churro Coating: Experiment by tossing the dough balls in a mixture of cinnamon and powdered sugar instead of granulated sugar for a soft, sweet finish.
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Stuffed Cookies: Instead of a chocolate center, fill the dough balls with peanut butter or Nutella for a creamy surprise that will wow your taste buds.
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Zesty Twist: Add the zest of an orange or lime to the dough to brighten up the flavors and add a refreshing note that contrasts beautifully with chocolate.
Embrace these variations and let your baking adventure flourish with every batch!
Chocolate Churro Cookies Recipe FAQs
How do I choose the best chocolate for my Churro Cookies?
Absolutely! I recommend using semisweet or bittersweet chocolate for a deeper flavor. Make sure it’s a bar rather than chips, as bars melt smoother for the filling. Look for chocolate that has a glossy appearance and a rich aroma without any dark spots or cracks, ensuring quality.
How should I store my Churro Cookies?
Store your leftover Churro Cookies in an airtight container at room temperature for up to 3 days. If you want to preserve them longer, the fridge is a good option for up to one week, although they may lose some chewiness. Just make sure to separate layers with parchment paper to avoid sticking!
Can I freeze Churro Cookies?
Yes! You can freeze unbaked dough balls for up to 3 months. To do this, place the dough balls on a baking sheet lined with wax paper and freeze until solid. Then, transfer them to a resealable plastic bag. When you’re ready to bake, simply add an extra minute to the baking time when baking them straight from the freezer!
What should I do if my cookies spread too much while baking?
Very good question! If your Churro Cookies spread too much, it may be due to warm dough or not enough flour. Make sure to chill the dough for the full 10 minutes before baking and ensure accurate measuring of flour. If they still spread, consider adding a few extra tablespoons of flour to the dough next time.
Are these cookies safe for pets?
No, it’s best to keep these Churro Cookies away from pets. Chocolate is toxic to dogs and can lead to serious health issues. If you want to share a treat with your furry friend, consider making a pet-safe version with carob instead of chocolate!
Can I substitute any ingredients?
Absolutely! If you don’t have heavy whipping cream, you can replace it with coconut cream or half-and-half for a different flavor profile. For a gluten-free version, use a gluten-free all-purpose flour mix instead of regular flour, and follow the instructions closely to achieve the same scrumptious texture.
Decadent Churro Cookies that Melt in Your Mouth
Ingredients
Equipment
Method
- In a microwave-safe bowl, mix the semisweet or bittersweet chocolate with the heavy whipping cream. Microwave on high for 25 seconds, stir, then microwave for another 25 seconds. Whisk until completely smooth, microwaving in 10-second intervals if needed until silky.
- Allow the chocolate mixture to cool for at least 10-15 minutes, or until it firms up enough to scoop. Line a plate with wax paper. Scoop into tablespoon-sized dollops and freeze them for at least 15 minutes.
- While the chocolate cools, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- Use an electric mixer to cream the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Incorporate the large egg, egg yolk, and vanilla extract into the butter mixture. Stir until everything is well combined and the batter looks smooth.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Gradually incorporate the dry mixture into the wet ingredients, stirring until fully combined.
- Scoop about ¼ cup (65 grams) of dough, roll it into a ball, and press an indent in the center. Place a chilled chocolate dollop into the indent, cover it with dough, and roll again to create a smooth ball.
- In a small bowl, whisk together the remaining granulated sugar and cinnamon for rolling. Roll each dough ball in this mixture to coat evenly.
- Arrange the chilled dough balls on your prepared baking sheet, spaced at least 2 inches apart. Bake for 12-13 minutes, or until the edges are lightly golden brown. Allow them to cool on the baking sheet for 10 minutes before transferring to a cooling rack.