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Close-up of a chewy churro cookie, split open to reveal a rich chocolate filling.

Chewy Churro Cookies That Taste Like a Warm Hug!

These chewy churro cookies are filled with a rich chocolate ganache and rolled in cinnamon sugar, offering a comforting and nostalgic treat.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 15 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 399
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chocolate Filling
  • 6 oz semisweet or bittersweet chocolate bar (170 g)
  • ⅔ cup heavy whipping cream (157 ml)
Churro Cookie Dough
  • 1 cup unsalted butter softened (226 g)
  • 1 cup light brown sugar firmly packed (200 g)
  • ½ cup granulated sugar (100 g)
  • 1 large egg room temperature preferred
  • 1 egg yolk room temperature preferred
  • 1 ½ teaspoon vanilla extract
  • 3 ⅔ cups all-purpose flour (450 g)
  • 2 Tablespoons cornstarch
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon table salt
For Rolling
  • ¼ cup granulated sugar (50 g)
  • 2 teaspoons cinnamon

Equipment

  • Baking sheet
  • Mixing Bowls
  • Cookie scoops
  • Electric mixer
  • Stand mixer
  • Whisk
  • Wax paper
  • Parchment paper
  • Cooling rack

Method
 

  1. For the chocolate filling: Combine chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 25 seconds. Stir well, then microwave for another 25 seconds. Whisk until smooth, microwaving in 10-second intervals if needed.
  2. Let the chocolate mixture cool for 10-15 minutes until firm enough to scoop. Line a plate or small baking sheet with wax paper. Scoop tablespoon-sized dollops (15g) of the chocolate onto the prepared sheet and freeze for at least 15 minutes while you make the cookie dough.
  3. For the churro cookie dough: Preheat your oven to 375F (190C) and line baking sheets with parchment paper.
  4. In a large bowl, cream together the softened butter and both sugars until light and fluffy using an electric mixer or stand mixer.
  5. Add the egg, egg yolk, and vanilla extract, and mix until well combined.
  6. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet ingredients in about four parts, stirring until just combined after each addition.
  8. Scoop ¼ cup of dough (65 grams) and roll it into a smooth ball. Press an indent into the center with your thumb. Place one frozen chocolate dollop into the indent and cover it completely with the dough. Roll the dough ball again to ensure the chocolate is fully enclosed.
  9. In a small bowl, whisk together the granulated sugar and cinnamon for the topping. Roll each dough ball in the cinnamon-sugar mixture until evenly coated. Place the coated dough balls on a plate lined with wax paper and freeze for 10 minutes before baking.
  10. Place the chilled dough balls on the prepared baking sheets, leaving at least 2 inches (5cm) between each cookie.
  11. Bake at 375F (190C) for 12-13 minutes, or until the edges are just beginning to turn light golden brown. Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a cooling rack to cool completely. Be aware that the chocolate filling will be very hot when the cookies are warm.

Nutrition

Calories: 399kcalCarbohydrates: 52gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 53mgSodium: 179mgPotassium: 128mgFiber: 2gSugar: 27gVitamin A: 521IUVitamin C: 0.1mgCalcium: 73mgIron: 2mg

Notes

Store cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or tightly wrapped in the freezer for up to 3 months.

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