Gourmet Churro Cookies

Inspired by the famous Spanish pastries, my churro cookies are the newest addition to my gourmet cookie collection. While they may require a few more dishes and patience than your average cookie, but they are well worth the extra effort, and I can’t wait for you to try them! Since churros are often served with a chocolate ganache dipping sauce, I knew I wanted to include that element when developing this recipe. I used the same technique from my chocolate lava cookies and stuffed it inside and the result is oh-so decadent. I mean, just look at that shiny, melty, chocolate center 🤤

Why You’ll Love This Recipe

All the churro flavor without any deep frying! These cookies may involve some chilling and rolling, but there’s absolutely no frying required. Huge, gourmet-style look and taste. Bring these churro cookies to a bake sale, and they’ll fly off the table! Can be made in advance if you don’t want to do everything at once. I include instructions for how to do this below. They make for a great dessert anytime, but especially for Cinco de Mayo or a taco Tuesday 🌮

What You Need

None of these ingredients should surprise you, but I want to highlight a few of the important ones before we start baking.

Egg + egg yolk. An extra yolk helps enrich the dough to give it something of a choux pastry feel (which is what churros are made of). Make sure your eggs are at room temperature so they combine into the dough easily. Cinnamon & sugar. Classic churros are rolled through cinnamon and sugar before serving, so that of course that was an essential element for churro cookies in order to have an authentic taste. Cornstarch. This prevents the cookies from spreading too much in the oven and provides a light, tender texture. By adding this stability to the dough, it also helps keep the filling from spilling out of the cookies, which is crucial! Vanilla. A hefty pour of vanilla flavors the dough and really adds to that churro flavor. Homemade vanilla extract works well here. Chocolate. Use semisweet or bittersweet chocolate. I used couverture chocolate in my video, but a chopped baking bar (semisweet or 60%) will work just as well. Heavy cream. This is used to make the ganache filling for the cookies. “Whipping cream”, “heavy whipping cream”, or “double cream” will work just fine here.

SAM’S TIP: If you forget to set your eggs out ahead of time, use my trick to quickly bring eggs to room temperature. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Churro Cookies

Make the Chocolate Filling

Assemble the Cookies

SAM’S TIP: Churro cookies are super fragile when warm, so I recommend letting them cool a bit before enjoying. This will also save you from burning your mouth on that molten chocolate center! I can’t wait to hear how you like my churro cookies! If you try them, please leave me a comment and review below–I really appreciate your feedback ❤️ Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

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