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These Churro Cookies with Hot Chocolate Filling are a fabulous treat for churro lovers. The soft cookies are packed full of cinnamon spices, and then a surprise centre of warm molten chocolate. The chocolate comes from frozen chocolate spread. By freezing, it ensures the result is molten, and gooey and lovely, as opposed to firm!
This is such an easy cookie recipe, and I love how fun it is to pull together. The final product is a crisp outside, soft centre cookie, packed with sizzling cinnamon flavours and a rich chocolate centre. There is some spice in the actual cookie dough, which lends itself to a fabulous tasting cookie! You could definitely add some chocolate chips (about 150g at the flour stage), but I feel like this detracts from the chocolate centre.
As is common on my site, this is a mega versatile recipe. You could absolutely sub the fillings for any other ‘spread’ like Biscoff or Nutella – or similar! Similarly, feel free to change how big they are to make more or fewer. If you do this, however, make sure to adjust the bake time up or down accordingly. This is a great cookie dough to make ahead and keep in the fridge or freezer (wrap air tight) until needed!
I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and squish just a little just before baking for that Instagram look.
TOP TIPS FOR THE BEST Churro Cookies with Hot Chocolate Filling
- Butter: Make sure to use melted butter. This really helps the texture.
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Filling: I use a vegan/palm oil free chocolate spread. You could use any form of similar chocolate/hazelnut spread.
- Chill Time: I know everyone hates this part but it really helps make the best cookies! Go for 30 minutes if you can. If you are making ahead, overnight is great!
I bake these Churro Cookies with Hot Chocolate Filling on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Apple Crumble Cookies or these Lemon Curd Filled Cookies. For more baking inspiration, head on over to my Instagram.
Churro Cookies with Hot Chocolate Filling
Ingredients
- 20 tsp Chocolate Spread
- 125 g Unsalted Butter Melted
- 120 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 275 g Plain Flour
- 3 tsp Baking Powder
Instructions
- Firstly, take a small baking tray/plate/plastic Tupperware lid or similar. Lay on a sheet of baking paper. Dollop teaspoons of chocolate spread, just spaced apart. Freeze while you make the rest (this makes the molten filling).
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour, baking powder and cinnamon, and fold until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!).
- Cover and chill in the fridge at least 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2-3 large baking trays. Roll into about 20 balls (use a tablespoon to scoop balls of dough). Place on lined baking sheets.
- Place an indentation in each ball using your thumb/a teaspoon. Place a frozen chocolate spread medallion into each cookie centre. Wrap the dough to ensure the chocolate is totally sealed in.
- Bake 10-12 minutes, until golden and just crisping up at the edges (they continue to cook a little once removed). Let cool on a wire rack – best eaten warm but let cool a little first!
