Description
Delicious Churro Cookies combine a soft, cinnamon-sugar coated cookie dough exterior with a rich, gooey chocolate center. Inspired by the classic churro dessert, these cookies feature a sweet, buttery dough rolled in cinnamon sugar and encase a smooth semisweet chocolate filling that melts in your mouth. Perfect for dessert lovers craving a blend of crispy, soft, and chocolaty textures.
Ingredients
Scale
Chocolate Filling
- 6 oz semisweet or bittersweet chocolate bar
- ⅔ cup heavy whipping cream
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (firmly packed)
- ½ cup 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
Topping
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Prepare Chocolate Filling: In a microwave-safe medium bowl, combine chocolate and heavy cream. Microwave on high for 25 seconds, then stir well. Repeat microwaving for another 25 seconds and whisk until smooth. If needed, microwave in 10-second intervals, stirring in between until completely smooth.
- Cool Chocolate: Allow the chocolate mixture to cool and firm up for 10-15 minutes, or refrigerate to speed up. Line a plate or small baking sheet with wax paper.
- Scoop Chocolate: Once firm, scoop tablespoon-sized dollops (about 15g each) of chocolate onto the prepared baking sheet. Freeze for at least 15 minutes while preparing the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
- Make Cookie Dough: In a large bowl, use an electric or stand mixer to cream the softened butter with light brown sugar and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients in about four parts, stirring after each addition until just combined.
- Assemble Cookies: Scoop about ¼ cup (65g) of dough and roll into a smooth ball. Use your thumb to make an indent in the center. Place one frozen chocolate dollop into the indent and cover completely with dough. Roll again into a smooth ball with no chocolate showing.
- Prepare Cinnamon Sugar Coating: Whisk together ¼ cup granulated sugar and 2 teaspoons cinnamon. Roll each dough ball evenly in the cinnamon sugar mixture.
- Chill Dough Balls: Place coated dough balls on a wax paper-lined plate and freeze for 10 minutes before baking.
- Bake Cookies: Transfer chilled dough balls to prepared baking sheets, spacing at least 2 inches (5 cm) apart. Bake at 375°F (190°C) for 12-13 minutes, until edges turn lightly golden.
- Cool Cookies: Let cookies cool on the baking sheet for at least 10 minutes before transferring carefully to a cooling rack. Let cool completely before serving, as the chocolate center will be very hot when freshly baked.
Notes
- You can refrigerate the chocolate to speed up firming before scooping.
- Ensure egg yolk and egg are at room temperature for best dough consistency.
- Handle warm cookies carefully as they are fragile and chocolate filling is hot.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust cinnamon sugar coating to taste for more or less cinnamon flavor.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: churro cookies, cinnamon sugar cookies, chocolate filled cookies, baked dessert, cinnamon chocolate cookies
