Chocolate Churro Cookies are the ultimate treat for lovers of warm spices and rich chocolate. With a chewy, fudgy center and a crisp cinnamon-sugar coating, these cookies are inspired by the flavors of classic churros, enhanced with cocoa and chocolate chips for added decadence.
Why You’ll Love This Recipe
These cookies bring together the comfort of a churro with the indulgence of a chocolate cookie. Each bite is loaded with mini chocolate chips and surrounded by a fragrant, cinnamon-sugar crust. They are easy to prepare, bake quickly, and are ideal for sharing at family gatherings, potlucks, or festive occasions. Their warm, spiced aroma makes them perfect for cooler seasons or cozy nights in.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup mini chocolate chips
¼ cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)
directions
Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
Mix Dough
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the mini chocolate chips.
Prepare Cinnamon-Sugar Coating
In a small bowl, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
Shape and Coat Cookies
Roll tablespoon-sized portions of dough into balls. Coat each dough ball in the cinnamon-sugar mixture.
Bake the Cookies
Place dough balls onto the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, until edges are set and centers remain soft.
Cool the Cookies
Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
Yields: 24 cookies
Prep time: 20 minutes
Baking time: 10–12 minutes
Total time: 32 minutes
Approximate calories per serving: 150 kcal
Variations
Add a Filling: Stuff with a dollop of dulce de leche or Nutella before baking for a gooey center.
Spicy Twist: Add a pinch of cayenne pepper for a Mexican hot chocolate vibe.
Mocha Flavor: Mix in 1 teaspoon of instant espresso powder with the dry ingredients.
Use White Chocolate Chips: Substitute mini chocolate chips with white chocolate for a different flavor contrast.
Make Sandwich Cookies: Spread marshmallow fluff or chocolate frosting between two cookies.
storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. To freeze, place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. Thaw at room temperature. Reheat briefly in a microwave (about 10 seconds) for a warm, fresh-from-the-oven experience.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours. Let it sit at room temperature for 10 minutes before baking.
Can I freeze the cookie dough?
Yes, shape the dough into balls and freeze on a tray. Once frozen, store in a freezer bag and bake directly from frozen, adding 1–2 minutes to the bake time.
Can I make these cookies without nutmeg?
Yes, you can omit the nutmeg or substitute it with more cinnamon or a pinch of allspice for a similar warmth.
How do I make the cookies more chewy?
Slightly underbake them so the centers stay soft. Also, brown sugar helps maintain chewiness.
Can I use dark cocoa powder?
Yes, using dark cocoa will deepen the chocolate flavor and give the cookies a richer color.
What can I substitute for mini chocolate chips?
You can use chopped chocolate chunks, regular chocolate chips, or white/milk chocolate chips.
Do I need to chill the dough?
Chilling is not necessary, but it can enhance the flavor and prevent spreading if you’re baking in a warm kitchen.
Why do my cookies come out dry?
Overbaking is a common cause. Watch the bake time carefully and remove when the edges are set but centers are still soft.
Can I make these cookies gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend designed for baking.
Are these cookies spicy?
No, the cinnamon and nutmeg provide warmth and depth without any heat. For a spicier cookie, add a pinch of cayenne.
Conclusion
Chocolate Churro Cookies offer a cozy twist on classic chocolate cookies, combining warm spices, a crunchy sugar coating, and a tender interior. Perfect with a cup of coffee or a glass of milk, these cookies are easy to bake and sure to delight anyone who tries them.
[tasty-recipe id=”20010″]