Description
These Chocolate Churro Cookies bring together the warm, spiced sweetness of churros with rich cocoa and gooey chocolate chips. Rolled in cinnamon-sugar before baking, they’re the perfect cookie for cozy nights, festive gatherings, or any time you’re craving a decadent chocolate treat with a churro twist.
Ingredients
Cookie Dough:
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1/2 cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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2 1/4 cups all-purpose flour
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1/2 cup cocoa powder
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1 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1 cup mini chocolate chips
Cinnamon Sugar Coating:
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1/4 cup granulated sugar
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1 tsp ground cinnamon
Instructions
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Preheat & Prepare Pans:
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Preheat oven to 350°F (175°C).
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Line 2 baking sheets with parchment paper.
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Make Cookie Dough:
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Cream butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla.
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In another bowl, whisk flour, cocoa, baking soda, salt, cinnamon, and nutmeg.
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Gradually add dry ingredients to wet until combined.
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Fold in mini chocolate chips.
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Form & Coat Dough Balls:
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In a small bowl, mix ¼ cup granulated sugar and 1 tsp cinnamon.
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Roll dough into tablespoon-sized balls and coat in cinnamon-sugar.
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Place 2 inches apart on prepared baking sheets.
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Bake:
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Bake for 10–12 minutes, until edges are set and centers are soft.
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Cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.
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Notes
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For extra crisp edges, bake an additional 1–2 minutes.
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These cookies freeze well after baking—store in an airtight container.
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Add a sprinkle of sea salt on top before baking for a gourmet touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American