Warm cinnamon & sugar dusted churros meet the scrumptious flavors of Snickerdoodle cookies with a dash of Hershey’s cinnamon chips. This delicious recipe is sure to satisfy your craving for a cinnamon-sweet treat! The best part is they are dump-into-the-mixer EASY to make. Here’s our unique Churro Chip Cookies recipe:
Churro Chip Cookies
Warm, crumbly, lightly spiced bites of heaven! I invented this recipe by combining a classic Snickerdoodle cookie and the inspiring Churro cookie Crumbl offers. The dough is then spotted with spicy-sweet Hershey’s cinnamon chips. for It really does taste like a churro in cookie form!
Churro Chip Cookie Recipe:
2 sticks salted butter (1 cup), softened
1 cup sugar
2 eggs
1 tsp vanilla
2 cups (up to 2 and 1/4 cups) flour
2 tsp baking powder
1 Tbsp cinnamon
1/2 bag (3/4 cup) Hershey’s cinnamon baking chips (10 oz bag contains about 1.5 cups)
Roll Dough In:
1 Tbsp cinnamon
4 Tbsp sugar
Churro Chip Cookie Directions:
Cream softened butter with sugar. Add eggs and vanilla then beat for 30 seconds until eggs are incorporated. Add dry ingredients and mix well. Pour in the cinnamon baking chips last and stir until incorporated. Use a cookie scoop to place balls of dough in the cinnamon sugar mixture. (I used a jumbo cookie scoop to make extra large bakery sized cookies.)
Roll in cinnamon and sugar until coated:
Place coated dough ball on a parchment paper lined baking sheet. Use the back of a spoon to slightly flatten the top of the dough ball and sprinkle with a bit more cinnamon and sugar before baking. Bake at 350°F for 17 minutes if using a jumbo cookie scoop or 10-12 minutes for smaller cookies. (Afflink)
Add the Cinnamon Chips!
When I was first testing this new recipe, I didn’t add any cinnamon chips. The cookie was good but I had a feeling I could make it better. I slipped cinnamon baking bits into the next batch and wow, did these cookies get compliments! We took them to my in-laws to have for a Thanksgiving snack and they evaporated into thin air. It was love at first bite. The batch of 15 jumbo cookies I made for these pictures were gone in less than 24 hours…and we’re a family of 4. They’re that good!
Churro Chip Cookies
Ingredients
- 2 sticks salted butter, softened (1 cup)
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour (up to 2 and 1/4 cups)
- 2 tsp baking powder
- 1 Tbsp ground cinnamon
- 3/4 cup Hershey's cinnamon baking chips
Roll Dough Balls In:
- 1 Tbsp ground cinnamon
- 4 Tbsp sugar
Cinnamon Buttercream Frosting
- 1/2 stick softened butter (1/4 cup)
- 1.5 cups powdered sugar
- 2 Tbsp heavy cream (heavy whipping cream)
- 1/2 tsp vanilla
- 1/2 tsp ground cinnamon
Instructions
- Cream softened butter with sugar. Add eggs and vanilla then beat for a few minutes until eggs are incorporated. Add dry ingredients and mix well. Pour in the cinnamon baking chips and stir until incorporated. Use a cookie scoop to place balls of dough in the cinnamon sugar mixture. Roll until coated and place on a parchment paper lined baking sheet. Use the back of a spoon to slightly flatten the top of the dough ball and sprinkle with a bit more cinnamon and sugar before baking. Bake at 350°F for 17 minutes if using a jumbo cookie scoop or 10-12 minutes for smaller cookies. Makes 15 jumbo cookies.
For the Cinnamon Buttercream Frosting:
- Whip the softened butter with powdered sugar, heavy cream, vanilla and cinnamon until incorporated and creamy. Spread or pipe over cooled cookies if desired.
Perfectly Portable Treat
These are such a welcome addition to lunch boxes, pot lucks, and picnics! The pickiest palates find Churro Chip cookies to be utterly irresistible. Chocolate haters and those with nut allergies will be relieved you brought something universally appealing! It’s the perfect autumn treat, any time of year.
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