Soft And Chewy Cinnamon Sugar Churro Cookies Recipe

I made soft and chewy cinnamon sugar churro cookies stuffed with gooey chocolate and they are basically a Churrodoodle Cookie but way messier and totally addictive.

I’m obsessed with these Soft And Chewy Cinnamon Sugar Churro Cookies. I love how the outside crackles with cinnamon sugar while the inside hides gooey chocolate chunks and that hit of vanilla extract.

They’re like Sopapilla Cookies but stuffed and more snackable. And I will eat three straight from the tray.

Messy fingers, chocolate beard, zero regrets. Cookies With Cinnamon nailed in every bite, not cloying, just snappy and buttery.

Not trying to be fancy. Just saying: warm center, crisp edge, cinnamon sugar storm.

You want dessert that actually makes you grin? This is it.

Promise. Trust me, you’ll love.

Ingredients

• All purpose flour: the soft body of the cookie, gives structure and tender chew.
• Baking powder: makes them puff a bit, lightening the texture so they’re not dense.
• Baking soda: reacts with sugars to give slight lift and a browner edge.
• Fine salt: cuts sweetness and makes the cinnamon pop, tiny but crucial.
• Ground cinnamon (dough): warm, cozy notes baked right into every single bite.
• Unsalted butter: rich, creamy fat that keeps cookies soft and a little fudgy.
• Granulated sugar: sweetness and slight crisp on edges, classic cookie energy.
• Light brown sugar: adds moisture and that caramel hint you’ll keep coming back to.
• Large egg: binds everything together and adds just enough lift and chew.
• Vanilla extract: small touch that makes everything taste familiar and comforting.
• Chocolate kisses/chunks: melty surprise center, gooey pockets of chocolatey bliss.
• Granulated sugar (rolling): gives an initial sweet crunch on the outside.
• Ground cinnamon (rolling): extra spice layer, it’s the churro vibe on the outside.

Ingredient Quantities

• 2 1/4 cups (280 g) all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon (for dough)
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 24 chocolate kisses or about 6 oz (170 g) chocolate chunks for stuffing
• 1/2 cup (100 g) granulated sugar for rolling
• 2 tsp ground cinnamon for rolling

How to Make this

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt and 1 tsp ground cinnamon in a bowl. Set aside.

3. In a large bowl cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and a bit fluffy. Add 1 large egg and 1 tsp vanilla extract, mix until combined but dont overmix.

4. Add the dry ingredients to the wet in two parts, mixing until just combined and you have a soft, slightly sticky dough. Scrape the bowl so there are no stray flour pockets.

5. Scoop dough into roughly 1 1/2 tablespoon portions (about golf ball size). Flatten each portion in your palm, place a chocolate kiss or a small chunk of chocolate (24 kisses or about 6 oz/170 g total) in the center, then wrap the dough around the chocolate and roll into a smooth ball. Make sure the chocolate is fully sealed so it wont leak while baking.

6. Chill the filled dough balls on a tray for at least 20 to 30 minutes in the fridge. This helps them hold their shape and keeps the chocolate from melting through while baking.

7. Mix 1/2 cup (100 g) granulated sugar with 2 tsp ground cinnamon in a shallow bowl. Roll each chilled dough ball in the cinnamon sugar until well coated.

8. Place the coated balls on the prepared baking sheets about 2 inches apart. Gently press each ball down a little if you want a slightly flatter cookie, or leave them round for a taller, gooey center.

9. Bake for 10 to 12 minutes, or until the edges are set and the tops look matte but centers still soft. Baking time depends on your oven and how soft you like them, so check at 10 minutes.

10. Let cookies cool on the baking sheet for 5 minutes so the chocolate sets a bit, then transfer to a wire rack to cool more. They stay soft for days if stored in an airtight container, but they taste best warm when the chocolate is melty.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and medium mixing bowl
4. Whisk and wooden spoon or silicone spatula
5. Electric hand mixer or stand mixer (optional)
6. Measuring cups and spoons and a kitchen scale (grams)
7. Cookie scoop or tablespoon and a small bowl for chilling tray
8. Wire cooling rack and refrigerator space for chilling

FAQ

Soft And Chewy Cinnamon Sugar Churro Cookies Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a 1:1 gluten free all purpose blend if you need GF. Texture may be a bit different.
• Unsalted butter: use salted butter 1:1 but cut the added salt to 1/4 tsp, or use solid coconut oil 1:1 for dairy free results. Coconut oil gives a touch of coconut flavor and can make edges a little crisper.
• Large egg: replace with a flax egg for vegans 1 tbsp ground flax + 3 tbsp water mixed and rested 5 minutes, or use 1/4 cup applesauce for a softer, cakier cookie.
• Chocolate kisses / chunks: use about 6 oz (170 g) chocolate chips, chopped baking chocolate, or even mini peanut butter cups for a fun twist; just keep the total chocolate amount roughly the same.

Pro Tips

1) Chill the balls longer if your kitchen is warm. If the dough gets too soft the chocolate will ooze out and youll end up with flat greasy cookies. 30 to 45 minutes works great, and you can even freeze them 10 minutes if youre short on time.

2) Warm the chocolate slightly before stuffing if you want an extra gooey center, but dont make it runny. A few seconds in the microwave or holding a chunk in your hand helps it melt faster in the oven without breaking the dough seal.

3) Use a small cookie scoop so all the cookies are the same size. Even bake time means fewer burnt edges and more consistent gooey centers. If one tray looks crowded, split it — ovens bake unevenly and rotating helps.

4) Roll the dough balls in the cinnamon sugar twice for a stronger crackled look and more cinnamon flavor. After the first roll, chill briefly then roll again, or press the mixture on with your palms so it sticks better.