Churro Cookies
These Churro Cookies are loaded with cinnamon flavor and caramel chips. They turn out soft and chewy with the perfect crisp edges. All the things you want in a cookie!
Servings: 36 cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup light brown sugar, lightly packed
- ¼ cup white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2¾ cups all purpose flour
- 10 oz sea salt caramel chips
Cinnamon Sugar Coating
- ¼ cup white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 400°F and line at least two cookie sheets with parchment paper or lightly grease them with non stick cooking spray.
- In a stand mixer fitted with the paddle attachment, cream together the salted butter, brown sugar and white sugar until light and fluffy. This takes about 2-3 minutes.
- Add the eggs, one at a time, beating well after each egg.
- Mix in the vanilla extract.
- Add the baking soda, baking powder, ground cinnamon and all purpose flour. Mix in on low speed just until incorporated.
- Stir in the sea salt caramel chips until evenly combined.
- In a small bowl, combine ¼ cup sugar and 2 teaspoons cinnamon.
- Using a medium cookie scoop, place cookie dough scoops 2 inches apart on prepared cookie sheets.
- Roll cookie dough into balls and then roll in cinnamon sugar mixture. Place back on cookie sheet and lightly press the cookie dough ball tops down.
- Bake cookies for 8-10 minutes until edges are lightly golden and centers no longer look wet and glossy.
- Let cookies cool on pan for 3 minutes and then remove to wire rack to cool completely.
Nutrition
Serving: 1 cookie | Calories: 150kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 119mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 181IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg
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