Churro Cookies
Servings 18 cookies
These Churro Cookies are amazing bakery-level specialty cookies yet are made right at home with only 30 minutes of hands-on prep time! Made with simple ingredients and an easy-to-follow recipe!
Ingredients
Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Dough
- 3⅔ cups bread flour (or 500g)
- 1 (3.3oz.) box instant vanilla pudding mix (93g)
- 2 teaspoons baking powder (12g)
- 1 teaspoon ground cinnamon
- 1½ teaspoons salt (10g)
- 1 cup salted butter (226g) room temperature
- 1½ cups light brown sugar (315g) packed
- 3 large eggs room temperature
- 1½ teaspoons vanilla extract
- 1 (13.4oz.) can dulce de leche (380g) use Nestle La Lechera
Optional Topping
- ¼ cup dark chocolate melting wafers
- Sea salt
Instructions
- Preheat the oven to 375°F and line two 12x17-inch baking sheets with parchment paper and set aside.
- Mix together the granulated sugar and cinnamon in a small bowl and set aside.½ cup granulated sugar, 1 teaspoon ground cinnamon
Dough
- In a large bowl, whisk together the bread flour, dry pudding mix, baking powder, cinnamon, and salt. Set aside.3⅔ cups bread flour, 1 (3.3oz.) box instant vanilla pudding mix, 2 teaspoons baking powder, 1½ teaspoons salt, 1 teaspoon ground cinnamon
- In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 1 minute until smooth.1 cup salted butter, 1½ cups light brown sugar
- Add in the eggs one at a time, mixing after each just until incorporated.3 large eggs
- Add the vanilla and mix for 2 minutes until light and fluffy (it will resemble buttercream frosting), scraping down the sides of the bowl as needed.1½ teaspoons vanilla extract
- With the mixer running on low speed, slowly add the dry ingredients a little at a time to the wet ingredients until fully incorporated. The dough should come together in a play-doh texture and not be sticky. If the dough feels too dry, add 1 to 2 tablespoons of milk to the dough. If it's sticky, mix in 2 additional tablespoons of flour.
- Immediately, measure the dough into 2.5-ounce (71g) portions of dough and create a well in one half and fill with 2 teaspoons (20g) of dulce de leche filling. Then enclose, pinching to seal, and then rolling into a ball.1 (13.4oz.) can dulce de leche
- Roll the balls of dough in the cinnamon sugar mixture and place them on the pan. Add 9 cookies to each pan with 2 inches of space between them. Bake one sheet at a time.
- Bake for 7 to 9 minutes.
- Remove from the oven and allow them to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, melt the chocolate melting wafers in a small bowl at 30-second intervals, stirring between each one, until fully melted.¼ cup dark chocolate melting wafers
- Drizzle the melted chocolate over the top of the cookies, add sea salt if desired, and let harden before enjoying.Sea salt
Notes
- It is best to go by the gram measurements in this recipe. During testing, we measured both ways for each batch to ensure that the measurements were correct both ways, but grams will be the most accurate. If you are going to use measuring cups, make sure you are measuring your flour correctly.
- This dough shouldn't sit out long as it will start to dry out and become more difficult to work with. So prepare cookies immediately after mixing the dough.
- You can make large bakery-sized cookies with this recipe, also. Measure the dough into 5-ounce (142g) portions, then divide each in half. Create a well in one half and fill with 1½ tablespoons (49g) of dulce de leche, then enclose with the other half, pinching to seal and then rolling into a ball. Bake for 10 to 12 minutes. Let cool on the pan for at least 15 minutes before transferring them to a wire rack.
- It's best if these cookies cool for at least 2 hours before consuming; this allows the inside of the cookie to finish cooking and set up. You can pop the cookie in the microwave for 5 to 10 seconds if you want an extra gooey center.
- All-purpose flour may be used instead of bread flour, but we found the bread flour yielded a slightly softer cookie.
- Using two baking sheets is important because you don't want to put the cookie dough down on a hot pan.
- 2 tablespoons of powdered milk and 1 tablespoon of cornstarch can be used in place of pudding in this recipe.
- These cookies are pretty sweet; I recommend using dark chocolate over milk chocolate to balance out the sweetness.
- You do not need to chill the dough or freeze the dulce de leche. This dough can be prepped and immediately stuffed and baked. Ensure your seams are pinched and smoothed out nicely, so you don't have any leaking.
- I use Nestle Le Lechera Dulce de Leche, and this recipe uses the whole can. During testing, we found most other brands were way too runny to be sealed in the dough without leaking. If you find your dulce de leche is running, you can try popping it in the freezer for 1 hour before using it, but this doesn't always work.
- You can also make it at home. Check out this Instant Pot Dulce de Leche by Garlic and Zest for the right consistency.
- Recipe adapted from Crispi Cookies.
Nutrition
Calories: 284kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 290mg | Potassium: 105mg | Fiber: 1g | Sugar: 21g | Vitamin A: 349IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 0.5mg
Find it online: www.sugarandsoul.co/churro-cookies/