Bite into the perfect cinnamon sugar-flavored Stuffed Churro Cookies. This easy yet tasty recipe is perfect for beginners! They taste exactly like churros stuffed with caramel. They will melt right in your mouth!
If you’re looking for a sweet baked treat you can prepare from scratch. These Stuffed Churro Cookies are a must-have! Prepared with fresh ingredients, such as cinnamon, butter, and vanilla bean paste, you simply can’t go wrong when you choose to prepare these sweet baked treats.
Stuffed Churro Cookies
Do you love churros? If you like to grab them at the state fair or anywhere that sells them, you’ll love knowing you can replicate that same delicious taste at home. As a churro lover, this recipe for Stuffed Churro Cookies is amazing. I love that it’s simple enough for anyone to make and leads to the best results. There’s a lot to love about these cookies, from their cinnamon sugar exterior to the tasty caramel in the center.
Why You’ll Love These Churro Cookies
- Easy – This is a beginner-friendly recipe. If you want to get busy in the kitchen and try a new recipe, these Stuffed Churro Cookies are worth a try.
- Delicious – As long as you’re a fan of cinnamon, you can expect to enjoy these Stuffed Churro Cookies thoroughly!
- Simple – Although you’ll prepare these baked cookies from scratch, the recipe is still super simple, making it the perfect recipe to choose when preparing a homemade sweet treat.
Caramel Stuffed Cookie Ingredients
- Butter – Place the butter out on the table and let it reach room temperature.
- Brown Sugar – Enhance the taste of your cookies with the sweet touch of brown sugar.
- Vanilla Bean Paste – This paste plays a crucial role in giving these cookies the perfect flavor.
- Flour – Because you’re preparing the cookies from scratch, make sure to have flour available to make the dough.
- Cinnamon – You can’t have churros without the addition of cinnamon. Make sure you have plenty of it to use on your cookies.
You’ll need several other ingredients to complete this recipe, such as white sugar, eggs, cornstarch, baking soda, baking powder, and salt. When preparing the filling, all you need is a bag of caramel candies to place in the center!
Churro Cookie Recipe Variations
- Instead of traditional caramel candies, you can place caramels with coconut, vanilla, or chocolate in the center of your cookies for added flavor, customizing these Stuffed Churro Cookies to your liking.
- You can sprinkle a bit of cocoa powder into your flour mixture to create a chocolate version of these cookies that will pair well with the cinnamon sugar flavoring.
- Some people like to add a glaze to these cookies. If you want to make a glaze, mix heavy cream with vanilla extract and powdered sugar.
Stuffed Churro Cookies Notes
- If you don’t have vanilla bean paste, you can replace it with vanilla extract to add that sweet, delicious flavor to your homemade cookies.
- You can prepare the cookie dough in advance and then place it in the freezer until you’re ready to use it. If you freeze the dough with the caramels in it, allow it to sit out and reach room temperature before placing the cookie dough in the oven and baking your cookies.
- Make sure you don’t skip the chill time when preparing these cookies. Chilling the cookies beforehand helps them keep their shape during the baking process.
Churro Cookies FAQs
What can I use for these cookies if I don’t have cornstarch?
If you don’t have cornstarch, you can replace it with arrowroot starch, which will work just as well in these baked goodies.
Are these cookies hard or soft?
The Stuffed Churro Cookies have a slightly crunchy exterior and a softer, chewy interior because of the added caramel.
How many cookies does this recipe make?
When following this recipe to a T, you should have about 26 cookies. If you want to make them smaller, you can feel free to do so. However, making smaller cookies means you might want to slice the caramel down a bit to make it smaller before stuffing it in the cookie dough.
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Stuffed Churro Cookies
Ingredients
Cookies:
- 1 c butter room temperature
- 1 c brown sugar
- ½ c sugar
- 2 eggs + 1 yolk
- 1 tsp vanilla bean paste
- 2 ¾ c + 2 Tbs flour
- 2 tsp cinnamon
- 1 tsp cornstarch or arrowroot starch
- ¾ tsp baking soda
- ¾ tsp salt
- ¼ tsp baking powder
- Filling:
- 26 soft caramel candies
Topping:
- 1 ½ c sugar
- 1 ½ Tbs cinnamon
Instructions
- To make the cookies, add the butter, brown sugar and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high-speed for 1 minute to cream together. Add in the eggs and vanilla bean paste and beat together. In a separate large mixing bowl, whisk together the flour, cinnamon, cornstarch, baking soda, salt and baking powder. Add the flour mixture to the stand mixer bowl. Beat together for 1 minute or until fully incorporated. Cover the bowl with plastic wrap and place into the fridge to chill for at least 1 hour.
- Once the dough has chilled, preheat the oven to 350 F. Line a large baking sheet with parchment paper and set aside. To make the cinnamon sugar topping, whisk together the sugar and cinnamon in a medium sized Bowl.
- To shape the cookies, spoon out 2 tablespoons of dough. Roll into a ball, form a well in the center, Place one caramel candy in the center and fold the cookie dough around the caramel. Shape back into a ball. roll the cookie dough balls in the cinnamon sugar mixture until fully coated. Place the cookie dough balls onto the baking sheet and place them back into the fridge to chill for at least 1 hour.
- Once the cookies have chilled, Preheat the oven to 350 F. Roll the cookie dough balls in cinnamon sugar a second time. Place the cookies onto separate baking sheets leaving at least 3” of space between them for spreading. Place the baking sheets into the oven to bake for 20 minutes or until the cookies have set and are golden brown around the edges. Once baked, remove from the oven and place onto a cooling rack to cool slightly. Coat the cookies with another layer of cinnamon sugar. Let them cool almost completely before serving to avoid burning your mouth with the caramel.
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Comments & Reviews
Mary Ford says
This recipe actually made 3 dozen cookies. I used a 2 tablespoon scoop and has plenty of dough. Baking now!