Cinnamon Churro Cookies with Chocolate

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Last updated on November 2nd, 2024 at 09:48 pm

churro cookies chocolate pin There’s something magical about churros. Whether you’re enjoying them at a festival, a cozy café, or on the streets of a bustling city, the crispy outside coated in cinnamon sugar and the soft, fluffy inside always hit the spot. Now imagine that churro experience in cookie form. Yes, I’m talking about churro cookies dipped in chocolate sauce—the perfect fusion of crunchy, cinnamon-sugar goodness and gooey, molten chocolate. These cookies are a fun, modern take on one of my favorite Mexican dessert recipes, and they’re super easy to make. Plus, who doesn’t love the combination of churros and chocolate?

I will walk you through how to create these irresistible cinnamon churro cookies with a rich chocolate sauce recipe for dipping. Whether you’re a baking pro or just getting started, these cookies will come together effortlessly. They’re perfect for holidays, parties, or a cozy night in with a movie—really, anytime you need a sweet treat with a little extra flair.

Ingredients

To create these easy churro cookies, you’ll need a mix of pantry staples and a few key ingredients that make churros special. Here’s what you’ll need:

For the Churro Cookies:

For the Churro Cookie Base:

2 1/2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract

For the Cinnamon-Sugar Coating:

¼ cup granulated sugar
1 ½ tsp ground cinnamon (Feel free to adjust quantities based on personal preference)

For the Chocolate Dipping Sauce:

½ cup semi-sweet or dark chocolate chips
⅓ cup heavy cream (milk can work in a pinch, but will have a thinner texture)
1/2 tsp vanilla extract

Video – How to Make Cinnamon Churro Cookies with Chocolate

How to Make Cinnamon Churro Cookies Dipped in Chocolate

Now that we’ve got our ingredients, let’s dive into the fun part—making these delicious cinnamon churro cookies**!

1. Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

3. Mix Wet Ingredients:

– In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

– Add the egg and vanilla extract, and mix until fully incorporated.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon for the coating.

6. Shape and Coat the Cookies:

– Roll the cookie dough into 1 ½-inch balls. Roll each dough ball in the cinnamon-sugar mixture to coat.

– Place the coated dough balls on the prepared baking sheet, about 2 inches apart.

7. Bake: Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will firm up as they cool.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

8. Make the Chocolate Dipping Sauce:

– While the cookies cool, prepare the chocolate sauce by melting the chocolate chips and heavy cream together in a heatproof bowl in the microwave. Microwave for 20-30 seconds (depending on the strength of your microwave) and then stir. Repeat this until everything is smooth.

– Stir in the vanilla extract until smooth and glossy.

9. Serve: Serve these cinnamon churro cookies warm with fresh chocolate dipping sauce on the side, just like traditional churros!

Pro Tips for Perfect Churro Cookies Dipped in Chocolate

Use room temperature ingredients: Make sure your butter and egg are at room temperature before you start. This helps everything mix together smoothly and results in a better texture for your cookies.
Don’t overbake: Keep an eye on your cookies while they bake. You want them to be just slightly underbaked in the center for that perfect gooey cookie texture.
Chill the dough: If you have time, chilling the dough for about 30 minutes before baking can help prevent the cookies from spreading too much, giving them a thicker, softer texture. What I usually do if I’m pressed for time is, I will make my first batch of cookies to put in the oven, and while those bake, I put the dough in the fridge. It’s not a full 30 minutes, but it’s something, and that little bit of chill time can help your cookie texture for the next batch.
Customize the chocolate sauce: You can switch up the chocolate sauce by using dark chocolate, milk chocolate, or even white chocolate. You can also add a little cinnamon to the chocolate sauce to enhance the churro flavor.

FAQs

Q: Can I make the churro cookie dough ahead of time?

A: Absolutely! You can make the dough and store it in the fridge for up to 3 days before baking. Just make sure you store it well-covered in an airtight container and/or with plastic wrap tightly covering it. You might need to let your dough sit out just a bit before it’s soft enough to roll and put on a cookie sheet, but chilled cookie dough works in your favor for this recipe.

Q: Can I freeze these churro cookies?

A: Yes! Once the cookies are baked (but before dipping in chocolate), let them cool completely, then store them in an airtight container in the freezer for up to 3 months. When you’re ready to enjoy them, just thaw and dip in freshly made chocolate sauce.

Q: What if I don’t have heavy cream for the chocolate sauce?

A: No problem! You can use milk or half and half. Just note that the sauce may be a bit thinner with these substitutes, but it will still taste delicious.

Q: Are these churro cookies gluten-free?

A: The recipe as written is not gluten-free, but you can easily swap the all-purpose flour for a gluten-free flour blend. Just make sure the blend is meant for 1:1 substitution in baking.

Q: Can I make the cookies smaller or larger?

A: Of course! Just adjust the baking time accordingly—smaller cookies may only need 8-10 minutes, while larger cookies might need up to 14 minutes. Keep an eye on them to avoid overbaking. Also make sure to leave a little more space between bigger cookies on your cookie sheet to allow them to spread.

And there you have it! These churro cookies dipped in chocolate are the ultimate treat for anyone who loves easy churros and rich, molten chocolate. They’re a fun twist on a classic Mexican dessert recipe, and they come together quickly with ingredients you probably already have on hand. The combination of crispy edges, soft centers, and that irresistible chocolate sauce is pure dessert magic. So, what are you waiting for? Whip up a batch of these cookies and get ready to be the star of your next gathering (or just your own kitchen)! Happy baking!

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