Churro Cookies

No ratings yet

These churro cookies are my new favorite cookie to make! The recipe starts with a brown sugar sugar cookie, thats filled with a chocolate ganache, and rolled in cinnamon sugar. These cookies taste just like classic churros. They are a perfect treat for for Cinco de Mayo!

Prep Time1

Cook Time13

Chilling time1

Total Time2 13

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 275kcal

Author: Heather Perine

Ingredients

For the chocolate centers

4 ounces semi-sweet chocolate chopped
½ cup (120 ml) heavy cream

For the cookie dough

2 ¼ cups (270 g) all-purpose flour spooned and leveled
½ teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon cornstarch
½ teaspoon salt
½ cup (1 stick, 113 g) unsalted butter room temperature
½ cup (100 g) granulated sugar
½ cup (107 g) packed light brown sugar
1 large egg room temperature
2 teaspoons vanilla extract
¼ cup (60 g) sour cream room temperature
cinnamon sugar for rolling cookies in

Instructions

To make the ganache:

In a small microwave-safe bowl or large measuring cup, heat heavy cream until hot but not boiling (about 1 minute). ½ cup (120 ml) heavy cream
Add chopped chocolate and let sit for 5 minutes. Stir until smooth. Allow to thicken as you prepare the cookie dough. You can always speed up this process and place the ganache in your refrigerator. 4 ounces semi-sweet chocolate

To make the cookies:

In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch and set aside. 2 ¼ cups (270 g) all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda 1 tablespoon cornstarch ½ teaspoon salt
In a stand mixer fitted with a paddle attachment cream the butter, granulated sugar and brown sugar until light and fluffy, on medium speed about 2-3 minutes. ½ cup (1 stick, 113 g) unsalted butter ½ cup (100 g) granulated sugar ½ cup (107 g) packed light brown sugar
Beat in the egg and vanilla until combined. Scrape down the bowl as needed. 1 large egg 2 teaspoons vanilla extract
Add the sour cream and mix until combined, scraping the bowl down as needed. ¼ cup (60 g) sour cream
Add the flour mixture to the wet and mix on low until just combined. Cover the bowl in plastic and chill for an hour.

Make the ganache centers

While the cookie dough is chilling, make the ganache centers. Line a small cookie sheet (or a plate) with either parchment paper or wax paper.
Scoop the ganache into 1 tablespoon amounts and place on to the lined plate. You will need 16 centers. I like to use a small cookie scoop and fill about ½ way full. Freeze until frozen about 1 hour.

To assemble and bake the cookies:

Position a rack in the center of your oven and preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper.
Scoop using a small cookie scoop into 2 tablespoon portions (about 40 g each).
Flatten each cookie dough ball and place one ganache center in the middle. Fold the cookie dough up around the ganache so that none is showing (or it may leak during baking). I like to take only 3-4 ganache centers out at a time, so they don’t soften too quickly.
Roll each cookie dough ball in cinnamon sugar. Transfer cookies to parchment-lined baking sheets and space 2 inches apart. Flatten slightly with the palm of your hand.
Bake at 350°F for 11-13 minutes or until the cookies edges are set, and middles are puffy. Remove from the oven and allow to cool on the baking sheet for 5 minutes, before transferring to a wire rack to cool completely.

Video

Notes

Storage: Keep stored at room temperature, covered for up to 5 days. You can also freeze the cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying.
Freezing: You can also freeze the cookie dough balls before baking. Freeze for up to 3 months and store in a freezer-safe container. When ready to bake, you can bake frozen (no need to thaw) and just add on a few extra minutes of baking time.

Nutrition