A fun take on the fair favorite – churros! These churros are baked, not fried, and dipped in a rich chocolate coating. These Baked Churro Cookies with Chocolate Dip are a delicious addition to any holiday cookie plate.

Chocolate-Dipped Churro Cookies

Baked Churro Cookies with Chocolate Dip

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 3 dozen cookies

Baked Churro Cookies with Chocolate Dip

Ingredients

    For the Baked Churro Cookies:
  • 1 cup (2 sticks) unsalted butter, softened, plus 2 tablespoons melted butter
  • 2 tablespoons cream cheese, softened
  • 3/4 cup sugar, plus 2 tablespoons sugar
  • 2 teaspoons vanilla bean paste
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • For the Chocolate Dip:
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup butter

Directions

For the Baked Churro Cookies:

Cream together 1 cup butter, cream cheese, 3/4 cup sugar and vanilla bean paste in the bowl of an electric mixer until light and fluffy, about 2 minutes. Add flour and salt. Mix until combined.

Divide dough into 4 equal sections. Roll each section into 1-inch rope. Cut with sharp knife into 2 1/2 inch pieces. Place on baking sheet and let chill for 15 minutes. Use wooden skewer to make 3 lines into each cookie.

Preheat oven to 350°F.

Mix together remaining 2 tablespoons sugar and cinnamon in small bowl. Brush cookies with melted butter. Generously sprinkle with cinnamon and sugar mixture. Bake cookies for 10-12 minutes, or until set. Let cool on pan for 2 minutes, then let cool completely on wire rack.

For the Chocolate Dip:

Microwave butter and chocolate chips in 30 second intervals until completely melted and smooth, stirring well in between each interval. Dip cookies halfway into chocolate, and let dry on rack until hardened.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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