White Chocolate Churro Cookies
These White Chocolate Churro Cookies combine the creamy sweetness of white chocolate with the warm cinnamon-sugar sparkle of a classic churro. Soft in the center, lightly crisp on the edges, and coated twice in cinnamon sugar for that irresistible churro texture — all with zero chill time and a low-and-slow bake that ensures perfect chewiness.
Servings 4 dozen
Equipment
- Mixing Bowls
- Parchment-lined baking sheets
- Cookie Scoop
- Dredge shaker (for cinnamon-sugar)
- Spatula
Ingredients
Cookies
- 2 sticks Butter
- 1 cup Light Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 2 tsp Salt
- 1 tsp Baking Soda
- 2 1/4 cup All Purpose Flour
- 1 1/2 bags White Chocolate Chips
Cinnamon-Sugar Coating
- 1/2 cup Sugar
- 1 tbsp Cinnamon
Instructions
- Preheat oven to 275°F. Line baking sheets with parchment paper.
- In a medium bowl, mix together the butter, brown sugar, sugar, eggs, salt, and baking soda until smooth.
- Slowly add the flour and mix just until incorporated — do not overmix.
- Fold in the white chocolate chips.
- In a small bowl, mix sugar and cinnamon for coating.
- Scoop dough into balls and roll each one in the cinnamon-sugar mixture.
- Place on prepared baking sheets and bake 25–28 minutes, or until the tops look set and edges appear dry but not browned.
- While cookies are still warm, use a dredge shaker to dust the tops with more cinnamon-sugar to create the churro sparkle.
- Cool and enjoy!