Indulge in the warm, cozy flavors of cinnamon sugar churros transformed into cookies with a delightful surprise inside—a gooey chocolate filling. These cookies are soft, buttery, and bursting with cinnamon goodness, making them a perfect treat for any occasion. The added chocolate center elevates this dessert to a whole new level of decadence.
Ingredients
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
For Rolling:
- ¼ cup sugar
- ½ tsp ground cinnamon
For the Filling:
- 1 cup chocolate chips or chocolate chunks
Instructions
- Prepare the Cinnamon Sugar Mixture for Rolling : In a small bowl, combine ¼ cup sugar and ½ tsp ground cinnamon. Set aside.
- Make the Dough : In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract, mixing until well incorporated. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Stuff with Chocolate : Scoop about 1½ tablespoons of dough and flatten it slightly in your hand. Place a chocolate chip or chunk in the center and fold the dough around it, rolling it into a ball to seal the chocolate inside.
- Roll in Cinnamon Sugar : Roll each dough ball in the prepared cinnamon sugar mixture until evenly coated.
- Bake the Cookies : Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are set and the tops are slightly puffed. Avoid overbaking to keep the cookies soft and chewy.
- Cool and Serve : Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for a gooey chocolate center!
Conclusion
Cinnamon Sugar Churro Cookies with Chocolate Filling are the ultimate treat for churro and cookie lovers alike. With their soft, buttery texture, cinnamon sugar coating, and gooey chocolate surprise, these cookies are a guaranteed crowd-pleaser.
Cinnamon Sugar Churro Cookies with a Gooey Chocolate Filling
Soft churro-inspired cookies coated in cinnamonsugar with a gooey chocolate filling that melts in your mouth—perfect for anydessert lover.
Ingredients
For the Dough:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
For Rolling:
- ¼ cup sugar
- ½ tsp ground cinnamon
For the Filling:
- 1 cup chocolate chips or chocolate chunks
Instructions
- Prepare the Cinnamon Sugar Mixture for Rolling : In a small bowl, combine ¼ cup sugar and ½ tsp ground cinnamon. Set aside.
- Make the Dough : In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract, mixing until well incorporated. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Stuff with Chocolate : Scoop about 1½ tablespoons of dough and flatten it slightly in your hand. Place a chocolate chip or chunk in the center and fold the dough around it, rolling it into a ball to seal the chocolate inside.
- Roll in Cinnamon Sugar : Roll each dough ball in the prepared cinnamon sugar mixture until evenly coated.
- Bake the Cookies : Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are set and the tops are slightly puffed. Avoid overbaking to keep the cookies soft and chewy.
- Cool and Serve : Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for a gooey chocolate center!