Chocolate Churro Cookies

These Chocolate Churro Cookies combine everything I love about a classic churro and a rich chocolate cookie in one irresistible treat. Soft and chewy with a delicate cinnamon-sugar coating, each bite delivers deep cocoa flavor and a warm spiced kick that feels like a hug in dessert form. If I’m looking for a cookie that stands out but still feels comforting, this one always does the trick.

Why You’ll Love This Recipe

I adore these cookies because they’re like a fusion of two favorites: chocolate cookies and churros. The cinnamon and nutmeg bring that classic churro vibe, while the cocoa powder and chocolate chips pack in serious chocolate flavor. They’re also super easy to whip up and perfect for sharing—though I usually want to keep them all to myself. The sugar-cinnamon coating adds a delightful crunch that makes every bite a little more magical.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2¼ cups all-purpose flour

• ½ cup cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• 1 cup mini chocolate chips

• ¼ cup granulated sugar (for coating)

• 1 teaspoon ground cinnamon (for coating)

Directions

1. I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

3. I add the eggs one at a time, beating well after each, then stir in the vanilla extract.

4. In a separate bowl, I whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.

5. Gradually, I mix the dry ingredients into the wet ingredients until just combined.

6. I fold in the mini chocolate chips.

7. In a small bowl, I mix together ¼ cup granulated sugar and 1 teaspoon cinnamon for the coating.

8. I roll tablespoon-sized portions of dough into balls and coat each one in the cinnamon-sugar mixture.

9. I place them on the baking sheets about 2 inches apart.

10. I bake them for 10–12 minutes, until the edges are set but the centers stay soft.

11. After baking, I let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: Makes about 24 cookies

• Prep time: 20 minutes

• Baking time: 10–12 minutes

• Total time: 32 minutes

• Approximate calories per cookie: 150 kcal

Variations

If I want to mix things up, I sometimes use dark chocolate chips or even white chocolate for contrast. Swapping out nutmeg for cardamom gives a more exotic twist. For a spicy edge, a pinch of cayenne in the dough adds a subtle heat that plays well with the cinnamon and chocolate.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a zip-top bag with parchment between layers—they’ll stay fresh for up to 3 months. To reheat, I warm them in the microwave for about 10–15 seconds to bring back that fresh-baked softness.

FAQs

How do I know when the cookies are done baking?

I look for set edges and slightly soft centers. They’ll continue cooking on the sheet as they cool, so I avoid overbaking.

Can I freeze the dough instead of baked cookies?

Yes, I freeze the dough balls after rolling them in the cinnamon-sugar coating. When ready to bake, I just add an extra 1–2 minutes to the baking time.

What type of cocoa powder should I use?

I prefer unsweetened natural cocoa powder for a classic flavor, but Dutch-processed cocoa also works for a deeper, smoother chocolate taste.

Can I make these cookies gluten-free?

Absolutely. I substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum for structure.

Why do my cookies come out flat?

If that happens to me, it’s usually because the butter was too soft or the dough wasn’t chilled enough. I sometimes chill the dough for 30 minutes to help them hold shape better.

Conclusion

These Chocolate Churro Cookies are one of my go-to bakes when I want something cozy, chocolatey, and just a little bit different. The cinnamon-sugar coating gives them that nostalgic churro twist, while the chocolate makes every bite indulgent. Whether I’m sharing them with friends or enjoying a few with a hot drink, they never disappoint.