Chocolate Caramel Churro Cookies
Bursting with two types of cocoa plus caramel and rolled in cinnamon and sugar, these chocolate caramel churro cookies are a decadent twist on the classic churro treat.
Servings: 8
Ingredients
For the Cookies:
- ½ Cup Salted Butter, softened to room temperature
- ½ Cup Dark Brown Sugar, packed (light or golden would work too)
- ½ Cup Granulated Sugar
- 1 Large Egg
- ½ Teaspoon Salt
- ½ Teaspoon Baking Soda
- 1 ¼ Cups All Purpose Flour
- ¼ Cup Unsweetened Cocoa Powder
- 2 Tablespoons Black Cocoa Powder
For the Filling + Rolling:
- 8-9 Soft Caramel Candies
- ⅓ Cup Granulated Sugar
- 1 Teaspoon Ground Cinnamon
Instructions
- In a standing mixer or by hand, cream the butter and sugar until light and fluffy, about 30 seconds. Add the egg and vanilla, and mix thoroughly. Add the flour, both cocoa powders, baking soda, and salt, and mix until fully incorporated, about 30 more seconds.
- Gently fold a caramel candy in half, and press it inside a 4 tablespoon cookie dough ball. In a small bowl, mix the cinnamon and sugar. Cover the caramel completely with the dough and roll it in your hands. Toss on each cookie dough ball in the cinnamon + sugar mixture and place on a nonstick baking sheet.
- Bake at 375° for 13-15 minutes. Remove from oven and allowed to cool for two minutes on the baking sheet. Removed cookies to a wire rack to cool completely. Makes 8-9 cookies. Store in an airtight container at room temperature for up to four days. Enjoy!
Notes
You can use all unsweetened cocoa powder or dark cocoa powder in place of the black cocoa if you do not have it or cannot find it.
See blog for dietary substitutions for dairy and gluten.