These white chocolate chip cookies are rolled in cinnamon sugar for a sweet spicy bite! I’ve made them “churro style” white chocolate chip cookies and they are PERFECT for any and every occasion from family parties to Holidays!
If you love cookies like we do, try our classic Brown Butter Chocolate Chip Cookies too!
White Chocolate Chip Cookies
Who doesn’t love a good white chocolate chip cookie recipe? You are about to fall in love with this one! I made it with brown butter and churro style and can’t be more excited about it! These are rolled in cinnamon sugar for a “churro style” cookie that is going to be made on repeat!
Why You’ll Love This Recipe
- These cookies make the best treat all year round!
- They’re especially great for gifting to family and friends.
- If you need a delicious cookie for a bake sale, these are fantastic!
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What You’ll Need To Make Churro Cookies
You’ll need some basic pantry ingredients to make white chocolate chip cookies. See my recipe card at the bottom of the post for full instructions.
- Salted Butter– For most of my recipes I use salted butter. Unsalted works too.
- Brown Sugar– This cookie recipe uses dark brown sugar that is located right by the light brown sugar.
- Granulated Sugar– This fine white sugar adds sweetness to the cookie.
- Large Eggs– For consistency, I use large eggs in my cooking and baking.
- Pure Vanilla Extract– For best tasting results, use pure vanilla.
- All-Purpose Flour– Flour is the main dry ingredient in the cookies.
- Baking Soda– Baking soda helps the cookies rise during baking.
- Kosher Salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- White Chocolate Chips– Find white chocolate chips near the other chocolate chips in the baking isle of the grocery store.
- Ground Cinnamon– Cinnamon adds the perfect churro spice to the cookies.
How To Make White Chocolate Chip Cookies
Brown The Butter. Place butter into a small saucepan over medium heat. Cook and swirl butter in pan to melt butter. Continue to swirl pan while butter bubbles and cooks. Watch carefully as butter browns. When butter is brown, carefully pour into a heat proof bowl, scraping brown bits from pan too. Let butter cool for 30 minutes or you can place in refrigerator for 15 minutes. For full instructions on how to brown butter, see my post How To Brown Butter. It takes you step by step with photos.
Preheat oven to 330 degrees F. and line a baking sheet with parchment paper. Place brown butter into a large mixing bowl. Stir in brown sugar and granulated, stirring until well combined. Add eggs and vanilla stirring until well combined.
Add Dry Ingredients. Stir in flour, baking soda and salt. Stir until dough forms.
Add White Chips. Add white chocolate chips stirring until combined.
Prepare Cinnamon Sugar. Place sugar and cinnamon into a shallow bowl, stir to combine.
Place Cookie Dough Onto Cookie Sheet. Scoop cookie dough with a medium size cookie scoop and gently roll into cinnamon/sugar mixture. I don’t roll dough into balls before cinnamon/sugar, just regular cookie scoop shape. Place onto baking sheet 1 inch apart.
Bake for 10-11 minutes. Remove from oven and let cool for 15 minutes before transferring to a serving plate. The cinnamon/sugar on the outside is the perfect churro touch. You’ll absolutely love these!
Recipe Tips For Success
- Be sure to cream butter and sugars for a good 1-2 minutes for best results
- Don’t skip the cinnamon sugar topping. It adds the perfect flavor combination with the white chips.
- Let cookies cool for 15 minutes on cookie sheet before removing. They’ll continue to cook slightly on the hot cookie sheet.
- When you take the cookies out of the oven, if there are any cookies misshaped, take a plastic knife and shape cookies as needed while they are still hot. I do this with all of my cookies, to make them more round if needed.
How To Serve Cookies
Serve at any occasion where cookies are needed. They’re great for Holidays and celebrations of any kind. I love packaging these cookies in cellophane bags with a bow to give as neighbor gifts.
How To Store Leftovers
Store any leftover cookies in an airtight container for up to 3 days.
Freezing Instructions
Freeze cookies in an airtight container for up to 3 months in the freezer. Thaw completely before eating.
Try More Delicious Cookie Recipes
Churro White Chocolate Chip Cookies
Equipment
- Oven
- Bowl
- saucepan
- cookie sheet
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 12 tablespoons salted butter
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 cups white chocolate chips Ghirardelli is my favorite
Churro Topping
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Place butter into a small saucepan over medium heat. Cook and swirl butter in pan to melt butter. Continue to swirl pan while butter bubbles and cooks. Watch carefully as butter browns. When butter is brown, carefully pour into a heat proof bowl, scraping brown bits from pan too. Let butter cool for 30 minutes or you can place in refrigerator for 15 minutes.
- Preheat oven to 330 degrees and line a baking sheet with parchment paper. Place brown butter into a large mixing bowl. Stir in brown sugar and granulated, stirring until well combined. Add eggs and vanilla stirring until well combined. Stir in flour, baking soda and salt. Stir until dough forms then add white chocolate chips stirring until combined.
- Place sugar and cinnamon into a shallow bowl, stir to combine.
- Scoop cookie dough with a medium size cookie scoop and gently roll into cinnamon/sugar mixture. I don't roll dough into balls before cinnamon/sugar, just regular cookie scoop shape. Place onto baking sheet 1 inch apart and bake for 10-11 minutes. Remove from oven and let cool for 15 minutes before transferring to a serving plate.
Notes
- Be sure to cream butter and sugars for a good 1-2 minutes for best results
- Don’t skip the cinnamon sugar topping. It adds the perfect flavor combination with the white chips.
- Let cookies cool for 15 minutes on cookie sheet before removing. They’ll continue to cook slightly on the hot cookie sheet.
- When you take the cookies out of the oven, if there are any cookies misshaped, take a plastic knife and shape cookies as needed while they are still hot. I do this with all of my cookies, to make them more round if needed.
Nutrition
Pin White Chocolate Chip Cookies To Your Favorite Recipe Board!
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These were sooo good. I always make 1 test cookie to see how it spreads. I spread quite a bit. So, I added a bit more flour and that helped. This recipe is definitely a keeper.
Absolutely phenomenal. We doubled it and loved it. Easy and delicious. I’m often disappointed by cookie recipes but these are freaking delicious
Everyone loved these cookies !!!
Jenny! These are fantastic!!
These are the BEST cookies and easy to make! Always a hit!
Great recipe – I added 3/4 cup of chopped toasted pecans as I was short of white chocolate chips. 20 gram balls rolled in sugar and cinnamon – baked for 12 minute @ 330 degrees. Froze the dough a few days before unthawing and baking. Excellent! Yield – about 40 cookies