Pin it
Churro cookies stuffed with chocolate bring together the crunch and sweet warmth of churros in cookie form with the surprise of rich melted chocolate inside. The cookies are soft and buttery with plenty of cinnamon flavor and a double coating of fragrant cinnamon sugar. Each bite delivers a gooey chocolate center, making these a chocolate lover’s version of churros you can bake up easily at home.
The first time I made these, I tucked a piece of chocolate into each cookie thinking they’d be a nice treat for my niece. She declared them her favorite cookies ever and they disappear within minutes every time I bake a batch.
Ingredients
- Unsalted butter: Provides richness and structure and using it slightly cold keeps the cookies thick
- Brown sugar: Brings moisture and caramelly flavor while the white sugar gives that classic cookie sweetness
- Pure vanilla extract: Deepens the warm flavors and makes a noticeable difference so go for real vanilla
- Large eggs: Bind the dough and create a chewy cookie
- All purpose flour: Forms the base and should be fresh and light for best results
- Baking soda: Lifts the cookies for a tender crumb
- Salt: Balances the sweetness and enhances the cinnamon
- Cornstarch: Creates a softer thick cookie center
- Ground cinnamon: Infuses every bite with churro flavor so opt for fresh fragrant cinnamon
- Semi sweet chocolate bars: Chop your favorite baking quality brand for even melting and rich taste
- White granulated sugar and extra cinnamon: Are for rolling and double dunking the baked cookies for that authentic churro crunch
Step-by-Step Instructions
- Bring Butter to Temperature:
- Pull the butter out ahead of time and let it sit for nearly an hour so it is slightly cold but not fully soft. This creates thick cookies that hold their shape and bake up tall.
- Mix Dry Ingredients:
- Sift flour with baking soda salt cornstarch and ground cinnamon. This ensures even distribution and a smooth dough texture.
- Cream Butter and Sugars:
- Beat the slightly cold butter with brown and white sugars on high for about two minutes until very fluffy. Scrape the bowl well then add vanilla and eggs. Beat on medium high for another minute to fully blend.
- Add Dry to Wet:
- Combine the sifted dry ingredients with the butter mixture on low speed mixing just until no streaks of flour remain to avoid over beating.
- Chill the Dough:
- Refrigerate dough for at least thirty minutes so scooping and rolling is easier. If very soft freeze for an extra fifteen minutes.
- Shape and Fill the Cookies:
- Using a three ounce scoop portion the dough. Flatten each mound by hand then heap plenty of chopped chocolate in the center. Fold and roll back into a neat ball ensuring no chocolate peeks out.
- Cinnamon Sugar Rolling:
- Mix fresh cinnamon and sugar together. Roll every dough ball in the mixture for a sweet spicy exterior. Chill for another thirty minutes for best texture and shape.
- Bake the Cookies:
- Arrange on lined sheets and bake at 350°F with space between each cookie. Bake until just golden at the edges keeping the centers soft for that perfect gooey bite.
- Double Dunk in Sugar:
- Once out of the oven let cookies rest on the pan then gently roll them in the cinnamon sugar one more time for extra crunch and flavor. Cool fully on a rack before enjoying.
Pin it
The cinnamon is my favorite part. It perfumes the whole kitchen and reminds me of family trips for churros at local festivals. Nothing beats that scent and my kitchen feels like a treat stand each time I bake these.
Storage Tips
Store cookies in a tightly sealed box at room temperature for up to four days. If you want that fresh gooey chocolate center again a quick ten second blast in the microwave revives them beautifully. Freeze dough balls for up to two months and bake straight from the freezer with a minute or two added to bake time.
Ingredient Substitutions
For the chocolate you can use milk chocolate or dark baking pieces if that is what you have on hand. Swap ground cinnamon in the dough with a dash of cardamom for an interesting twist. If you are out of cornstarch add an extra half tablespoon of flour to keep the cookies thick and soft.
Serving Suggestions
These cookies shine when served slightly warm with coffee or a glass of cold milk. For a party platter drizzle them with extra melted chocolate or offer a dollop of whipped cream on the side for dunking.
Pin it
Cultural and Historical Context
Inspired by classic Spanish and Mexican churros these cookies capture the joy of cinnamon sugar flavors in a format that is easy to make and share at home. Churros date back centuries and were first popularized by Spanish shepherds. The cookie version allows for the same nostalgic flavor and ritual in a convenient handheld treat.
Frequently Asked Questions
- → What type of chocolate works best for stuffing?
Semi-sweet or dark chocolate bars chopped into pieces melt beautifully and create a gooey center. Choose high-quality chocolate for best results.
- → How do I achieve the classic churro texture?
Roll cookie dough balls in cinnamon sugar before baking, and again while warm, to mimic a churro’s distinctive flavor and texture.
- → How do I prevent cookies from spreading too much?
Chill the dough thoroughly before baking and ensure each portion is weighed or measured evenly for uniform baking.
- → Can I make these cookies ahead?
Yes, shape the dough with chocolate centers and freeze. Bake straight from the freezer, adding a couple of extra minutes to baking time.
- → What's the best way to store these cookies?
Keep baked cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.