Churro Cookies with Caramel and Chocolate Dipping Ganache Recipe
Introduction
Churro Cookies bring the beloved flavors of churros into a delightful, bite-sized treat. With flaky puff pastry, gooey caramel centers, and a cinnamon sugar coating, these cookies are perfect for dipping in rich chocolate ganache.
Ingredients
- 1 (17.3-oz.) box frozen puff pastry, thawed
- 9 soft caramel squares
- 4 tbsp. melted butter
- 3 tbsp. granulated sugar
- 1 tsp. ground cinnamon
- 1 cup chocolate chips
- 2/3 cup heavy cream
Instructions
- Step 1: Preheat the oven to 375°F and line a large baking sheet with parchment paper. On a lightly floured surface, unfold one sheet of puff pastry and use a 3-inch round cookie cutter to cut out circles. Repeat with the second sheet.
- Step 2: Arrange half of the puff pastry circles on the baking sheet. Place a caramel square in the center of each circle, then cover with the remaining circles. Press the edges together and crimp with a fork to seal.
- Step 3: In a small bowl, mix the granulated sugar and ground cinnamon. Brush the tops of the cookies with melted butter, then sprinkle generously with the cinnamon sugar mixture.
- Step 4: Bake the cookies for about 15 minutes, or until they are golden and the puff pastry is cooked through.
- Step 5: While the cookies bake, prepare the dipping sauce. Place the chocolate chips in a medium heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate chips. Let sit for 2 minutes, then whisk until smooth. Allow the ganache to cool slightly.
- Step 6: Serve the churro cookies warm alongside the chocolate ganache for dipping.
Tips & Variations
- For an extra crispy texture, chill the prepared cookies in the fridge for 10 minutes before baking.
- Substitute caramel squares with dulce de leche for a richer center.
- Try adding a pinch of cayenne pepper to the cinnamon sugar for a spicy kick.
- If you prefer, use milk or dark chocolate chips to customize the ganache flavor.
Storage
Store cooled churro cookies in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for a few minutes before serving to restore crispness. The ganache can be stored in the refrigerator for up to 3 days and gently reheated before dipping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make churro cookies ahead of time?
Yes, you can assemble the cookies and keep them refrigerated for up to one day before baking. This helps save time on the day you want to serve them.
What if I don’t have a 3-inch cookie cutter?
You can use any round cutter or even the rim of a glass around 3 inches in diameter to cut the puff pastry circles.
Print
Churro Cookies with Caramel and Chocolate Dipping Ganache Recipe
- Total Time: 30 minutes
- Yield: 18 cookies 1x
Description
Churro Cookies are a delightful twist on the classic churro, featuring flaky puff pastry filled with soft caramel squares, baked to golden perfection, then coated with cinnamon sugar. Served warm with a rich and silky chocolate ganache dipping sauce, these cookies bring together the best of churros and cookies in a fun and indulgent treat.
Ingredients
For the Cookies
- 1 (17.3-oz.) box frozen puff pastry, thawed
- 9 soft caramel squares
- 4 tbsp. melted butter
- 3 tbsp. granulated sugar
- 1 tsp. ground cinnamon
For the Chocolate Ganache
- 1 cup chocolate chips
- 2/3 cup heavy cream
Instructions
- Prepare the Oven and Puff Pastry: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. On a lightly floured surface, unfold one sheet of thawed puff pastry. Using a 3-inch round cookie cutter, cut out circles. Repeat the process with the second sheet of puff pastry.
- Assemble the Cookies: Place half of the puff pastry circles on the prepared baking sheet. Place a soft caramel square in the center of each circle. Top each caramel with another puff pastry circle and seal the edges by crimping them with a fork to prevent the caramel from leaking out during baking.
- Add Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Brush the top of each assembled cookie with melted butter, then generously sprinkle the cinnamon sugar mixture evenly over the cookies to give them their signature churro flavor.
- Bake the Cookies: Bake the cookies in the preheated oven for about 15 minutes, or until they are golden brown and the puff pastry is fully cooked and puffed.
- Make the Chocolate Ganache Dipping Sauce: While the cookies bake, place the chocolate chips into a medium heat-safe bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for about 2 minutes to melt the chocolate. Then whisk the mixture until smooth and glossy. Allow the ganache to cool slightly before serving.
- Serve: Remove the churro cookies from the oven and let them cool for a few minutes. Serve warm with the chocolate ganache on the side for dipping, creating a rich and irresistible dessert experience.
Notes
- Ensure the puff pastry is properly thawed to make it easy to work with and to achieve a flaky texture.
- Use soft caramel squares for easy melting inside the cookies.
- Take care not to overfill the cookies with caramel to prevent leakage.
- For a dairy-free variation, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream for the ganache.
- Cookies are best enjoyed warm but can be stored in an airtight container for 1-2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Churro Cookies, Puff Pastry Cookies, Caramel Cookies, Cinnamon Sugar Dessert, Chocolate Ganache Dip, Easy Dessert Recipe
