I created these churro cookies stuffed with gooey chocolate, inspired by the iconic Disneyland churro. With crisp edges, chewy centers, and a double cinnamon-sugar coating, they’re a decadent twist on a classic treat.

Churro Chocolate‑Stuffed Cookies

Why You’ll Love This Recipe

I love how easy they are to make—perfect for baking with kids or sharing with friends. They truly taste like churros thanks to the crisp cinnamon-sugar exterior and soft, chewy interior. The surprise of melted chocolate inside feels just like dipping a fresh churro into warm chocolate sauce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I use:

unsalted butter, slightly cold
brown sugar, packed
granulated sugar
pure vanilla extract
large eggs
all‑purpose flour
baking soda
salt
cornstarch (for a chewy texture)
ground cinnamon
semi‑sweet chocolate bars, chopped
granulated sugar and cinnamon (for coating)

directions

I pull the butter and eggs out ahead so they’re just slightly cold.
In a bowl, I sift together the flour, baking soda, salt, cornstarch, and cinnamon.
I beat the butter, brown sugar, and granulated sugar on high for about 2 minutes until fluffy.
I add the vanilla and eggs, beating again until the mixture is light and well combined.
I mix in the dry ingredients on low speed until just combined.
I chill the dough for 30 minutes to help it firm up.
I scoop about 3 oz of dough, flatten into a disc, add chopped chocolate in the center, then roll it back into a ball.
I mix sugar and cinnamon together and roll each dough ball in the coating. Then I chill them again for 30 minutes.
I preheat the oven to 350°F and bake about 6 cookies at a time for 13–15 minutes until the edges are golden and the centers still look slightly underbaked.
After baking, I immediately roll the warm cookies in more cinnamon sugar. Then I cool them on a wire rack.

Servings and timing

Servings: 18 large cookies
Prep time: 30 minutes (plus 1 hour chilling)
Cook time: 13–15 minutes per batch

Variations

I swap the chopped chocolate with chocolate chips when I want a quicker option.
I sometimes make smaller cookies using 1–2 oz scoops and reduce the bake time to around 8–11 minutes.
For extra depth, I add a pinch of espresso powder or use dark chocolate instead of semi-sweet.

storage/reheating

I store the cookies at room temperature in an airtight container for up to 5 days.
To reheat, I place them in a 300°F oven for a few minutes to bring back that crispy edge and soft center. It works like a charm.

FAQs

How can I prevent cookies from spreading too much?

I always chill the dough twice—once after mixing and again after shaping. I also make sure not to overbeat the butter and sugar.

Can I skip the chocolate filling?

Yes, I’ve made them without the filling and just dipped them in chocolate after baking instead. They still taste amazing.

Could I freeze the dough balls?

Absolutely. I freeze the cinnamon-sugar-coated dough balls, and when I’m ready to bake, I just add a couple of minutes to the baking time.

Why do cookies stay soft in the center after cooling?

That’s the goal! I bake them until just set so the centers remain soft and chewy, giving them that churro-like texture.

What if I only have baking powder?

I wouldn’t recommend it for this recipe. Baking soda is what gives these cookies their perfect spread and chew.

Conclusion

I absolutely love these churro chocolate‑stuffed cookies—they hit all the right notes: crunchy, chewy, and filled with chocolate. Whether I’m making them for a party or just as a treat for myself, they never disappoint. If you love churros, you’ll fall in love with these too.