Description
These churro chocolate-stuffed cookies are a decadent twist on the classic churro, featuring crisp cinnamon-sugar edges, chewy centers, and gooey melted chocolate inside. Inspired by Disneyland churros, they’re fun to make and perfect for sharing.
Ingredients
- 1 cup unsalted butter, slightly cold
- 1 1⁄4 cups light or dark brown sugar, packed
- 1⁄4 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 3⁄4 cups all‑purpose flour
- 1 tsp baking soda
- 1⁄2 tsp salt
- 1 tsp cornstarch
- 1 1⁄2 tsp ground cinnamon
- 8 oz semi‑sweet chocolate bars, chopped
- 1⁄2 cup granulated sugar + 1 Tbsp cinnamon for coating
Instructions
- Let the butter and eggs come to slightly cold room temperature.
- Sift together flour, baking soda, salt, cornstarch, and cinnamon in a bowl.
- Beat butter, brown sugar, and granulated sugar on high for 2 minutes until fluffy.
- Add vanilla and eggs; beat until light and well combined.
- Mix in the dry ingredients on low until just combined.
- Chill dough for 30 minutes.
- Scoop approximately 3 oz dough, flatten into a disc, place chopped chocolate in the center, and roll back into a ball.
- Mix 1/2 cup sugar with 1 Tbsp cinnamon and roll dough balls in the mixture. Chill again for 30 minutes.
- Preheat oven to 350°F and bake 6 cookies at a time for 13–15 minutes, until edges are golden and centers appear slightly underbaked.
- After baking, roll warm cookies in cinnamon sugar again and cool on a wire rack.
Notes
- Use chocolate chips if you don’t have chopped bars.
- Smaller cookies (1–2 oz) should bake for 8–11 minutes.
- Add espresso powder for depth of flavor.
- Store in airtight container at room temp up to 5 days.
- Reheat in a 300°F oven to refresh crisp edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 21g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
