Brown Butter Churro Cookie Bars

Sharing my favorite cookie bars today! My Brown Butter Cinnamon Sugar Cookie Bars will make anyone’s day a little brighter!

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Cookie Bars

These Churro Cookie Bars could not be more delicious! Brown butter, sweet cinnamon and sugar, oh my!! This dough was literally deadly. I kept going back for little tastes. Now, you will need to find some cinnamon chips. I know some grocery stores sell them, but many don’t. Keep your eyes out for them. If you are not having any luck, I found some on Amazon you can order, and trust me they are worth every penny!

Try my Malted Chocolate Chip Cookie Bars too! Follow Picky Palate on Instagram for daily recipe inspiration.


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Here is your line up of ingredients. Left to right:  eggs, brown and granulated sugar, cinnamon sugar, flour, cinnamon chips, vanilla and brown butter.

How To Make Churro Cookie Bars

  1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with parchment paper. Place butter into a medium saucepan over medium heat. Melt and cook until browned, swirling occasionally. Remove from heat and let cool for 20 minutes.
  2. Transfer butter to a large mixing bowl or stand mixer. Add sugar, mixing until well combined. Add eggs and vanilla, stirring well. Slowly add flour, cinnamon, baking soda, salt and cinnamon chips, mixing until just combined. Transfer to prepared baking dish, pressing evenly. Place sugar and cinnamon into a small mixing bowl, stirring then sprinkling over top of pressed dough. Bake for 25-30 minutes until baked through. Remove from oven and let cool for 30 minutes then cut into square and serve.

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Here are the cinnamon chips I found. For any of you in AZ, I found these perfect mini cinnamon chips by GYGI at Shar’s Bosch Kitchen.  Amazon has some available if you can’t find them in your stores.

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How To Brown Butter

  1. Place butter in small saucepan over medium-low heat. Swirl and melt completely. Butter will boil. Continue to swirl and cook until butter turns golden brown and brown bits start forming on bottom of pan. Once butter has a nutty scent and is deep golden brown, remove from heat and transfer to a heat proof bowl. Make sure you spoon out all little black bits from the saucepan. Let brown butter cool at least 15 minutes before using in a cookie recipe.

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Add your sugars to the brown butter and mix well.

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Stir in your eggs.

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Vanilla up next!

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Slowly stir in your flour, salt and baking soda.

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Cinnamon time!

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Cinnamon Chips! If you can’t find cinnamon chips, white chips work great in this recipe too.

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Just wait until you sample this dough! Seriously to die for!

The BEST Cookie Bars

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Transfer your dough to a 9×13 inch baking dish. I like to line it with parchment so I can remove it once cooled and easily cut into squares.

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Press evenly.

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Sprinkle with cinnamon and sugar mix and time to bake. Nom Nom Nom 🙂

brown butter

 

Brown Butter Cinnamon Sugar Cookie Bars

Brown Butter Churro Cookie Bars

Course: Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 30 mins
Servings: 16
Calories: 224kcal
Author: Jenny
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Ingredients

  • 2 sticks unsalted butter
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup cinnamon chips
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees and line a 9×13 inch baking dish with parchment paper. Place butter into a medium saucepan over medium heat. Melt and cook until browned, swirling occasionally. Remove from heat and let cool for 20 minutes.
  • Transfer butter to a large mixing bowl or stand mixer. Add sugar, mixing until well combined. Add eggs and vanilla, stirring well. Slowly add flour, cinnamon, baking soda, salt and cinnamon chips, mixing until just combined. Transfer to prepared baking dish, pressing evenly. Place sugar and cinnamon into a small mixing bowl, stirring then sprinkling over top of pressed dough. Bake for 25-30 minutes until baked through. Remove from oven and let cool for 30 minutes then cut into square and serve.

Nutrition

Calories: 224kcal | Carbohydrates: 43g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 237mg | Potassium: 79mg | Fiber: 1g | Sugar: 28g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Keywords: best cookie bars, best cookie bars recipe, churro, churro cookies, cookie bar recipe, cookie bar recipes, cookie bars, cookie bars recipe, easy cookie bars

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82 Responses
  1. Sarah Searle

    These look delish….totally going to make them! I have found Hershey’s Cinnamon Chips at Wal-Mart, they seem to always have them. They’re not always by the regular chocolate chips, sometimes they’re across the aisle by the sprinkles (I know weird, but that’s how Wal-Mart is…)

  2. First of all, that cinnamon sugar topping looks AMAZING! So yum.
    I have been hoarding a bag of cinnamon chips I had leftover from making cinnamon chip banana bread. This reminds me to fish those out of my freezer and make something delish! I find them every once in awhile at Walmart too (which a previous comment said).
    Beautiful photos as always!

  3. oh wow…MMM those look good, I could eat a couple of those right now! I have never had these before but I am going to make them.

    check out my site sometime,

    Michael 🙂

  4. Hannah

    I made these tonight…delicious!!! I noticed you didn’t have an oven temp, but I baked mine at 350 and they came out great. Thank you for the recipe!

      1. HanaS

        Thank you, Jenny, but we don’t have any Walmart here in the Czech Republic. That’s what I meant by saying I was sure we wouldn’t get them here. But I will keep looking anyway, I’ve saved the recipe 🙂

  5. Julie

    Just letting anyone know that is looking for the cinnamon chips, I found them today at WalMart. There is quite a big baking display set up in the middle aisles near the food section and they were there. Hershey brand. Making the bars tonight!

  6. Lindsey

    Hi Jenny – I made these last night and they are super delicious. Can I ask you a question about the brown butter – am I supposed to scrape all the little darkened bits stuck to the bottom of the pan into the batter? I just poured the butter in and still got some of the darkened bits, but I wonder if I missed out on some deeper flavor.
    Thanks!

  7. Jaime

    Hi Jenny!
    I just made these and they are AMAZING!! I just need to work on my brown butter skills. I turned my back and the butter bubbled out of my pot all over my stovetop. 🙂

  8. michelle

    So glad I found your blog! What a great recipe. I made it last night and boy are you right the batter is AMAZING! They were so incredibly scrumptious last night. I have a question about storing them – they are kind of hard this morning even though last night they were soft and delicious. I stored them in an airtight container uncut…is there something else you do? I think I will just pop the dish back in the oven to slightly warm them to serve today but I would love your thoughts! Thanks for a yummy recipe – my kitchen smelled great for hours!

  9. Kathryn

    I loved the flavor of the bars, but I too found them to be dry. Next time I’d cook them for just 20 minutes, rather than the suggested 25-30 (I cooked them for 25, and my oven is well-calibrated). Not to despair, I threw the whole batch into the food processor, then stirred in those fine crumbs with some cream cheese, some turbinado sugar, and a few more cinnamon chips. I rolled the whole batch into balls, chilled them, then dipped them in dark chocolate. Voila, brown butter cinnamon cookie truffles!

  10. kate

    These are delicious! Mine were perfect and moist. The only change I made was home made cinnamon chips because I could not find them in the store. This one’s a keeper and reminiscent of my great great aunts Blondie recipe.

  11. Patty

    These were fantastic! My only issue is that the edges puffed up much higher than the center making those pieces harder to serve. Do you know why the edges would puff up like that when it bakes or how to prevent it? I lined my pan with parchment. Thanks!

  12. I was super excited to make these, but sadly I agree with Kathryn and Michelle. I can’t say what the texture would have been like right after they cooled because I made them a day in advance, but the next day they were very dry – the outisde pieces were almost like a crunchy crumbly cookie, and the inside less so but still more done than I like my cookies even.

    I’ll take Kathryn’s advice and turn these into snickerdoodle cookie truffles!

  13. Vlada

    I made these with chocolate chips instead of cinnamon chips and they were still QUITE delicious. Kinda like a cross between good ol’ toll house chocolate chip cookies and coffee cake, I guess? Can’t wait to try them again!

  14. Michaele

    I decided to try this recipe at 10 p.m. and didn’t have cinnamon chips, so I made a few changes.
    *doubled the 1/2 teaspoon cinnamon in the bar mix
    *doubled the topping

    Took these bars to my grandson’s “5 Years Cancer-Free” party and people were stuffing them in their purses. Today I am trying them with gluten-free flour.

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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