Sharing one of our favorite white chocolate chip cookies today! I’ve made them Churro White Chocolate Chip Cookies and they are PERFECT!! They’re rolled in cinnamon/sugar for a sweet spicy bite!
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!
Be sure to try my classic Brown Butter Chocolate Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients Needed To Make Churro Cookies
- salted butter
- brown sugar
- granulated sugar
- large eggs
- pure vanilla extract
- all-purpose flour
- baking soda
- kosher salt
- white chocolate chips
- ground cinnamon
How To Make White Chocolate Chip Cookies
- 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.
For full instructions on how to brown butter, see my post How To Brown Butter. It takes you step by step with photos.
Once wet ingredients are combined, slowly add dry ingredients.
Add white chocolate chips, stir to combine.
Scoop dough and roll into cinnamon sugar. I didn’t end up rolling my dough into balls, just scooped into normal scoops with uneven tops.
Bake for 10-12 minutes, until baked through. Look at that gorgeous texture. They’re fantastic.
The cinnamon/sugar on the outside is the perfect churro touch. You’ll absolutely love these!
Enjoy!
Churro White Chocolate Chip Cookies
Equipment
- Oven
- Bowl
- saucepan
- cookie sheet
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.
Nutrition
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My families new favorite. We double the recipe and still never have leftovers. Even my picky kids like it!
These are outrageously good, like had to hide them from myself good. Thanks so much for sharing. Will be one of my goto cookies from here on out.
These are stupid good!!! I seriously loved them. I’m not generally a white chocolate fan, but it’s perfect in these! I have a feeling I’ll be making these more than once!
Looks very delicious. I Will try to make it for Christmas!
Omg! I think browning butter will be a necessary step in all cookie recipes for me from now on. Game changer indeed! These are so so good! Could have done with slightly less white chocolate chips as they are so sweet, but yummy of course. Added walnuts to some per my husband’s request. They came out fine, but I prefer without nuts myself. I may refrigerate longer in the future as they did spread, but the taste and texture were great regardless.
My son loves my Snickerdoodles. Since I didn’t have white chocolate chips I made these tonight with caramel pieces and my son said it was the best cinnamon cookies I ever made.
I have made these a few times. Friends and family love them.
They are my daughter’s favorite !
Making her the dough to take home, so she can bake as cravings require 🙂
I’m going to refrigerate a bit longer and use butter a bit colder to see if it makes a difference.
(BTW: agree – keep the chips in !)
Thank you !!
These came out amazing! I let the butter cool until almost solid again as melted butter makes for flat cookies. Mine are huge and fluffy. Such a good recipe!
Excellent, thanks for the tip 🙂
Seriously the best cookies!!! Had another family over for a BBQ and got so many compliments on them! Absolutely amazing!! We need more recipes using browned butter. Delicious!!
These are the best cookies! I added some toffee chips to my second batch and they are even more amazing!! They remind me of Disneyland’s churro toffee bars. I let the dough chill at least 3 hours before baking, 330 degrees (convection), for 10 minutes. Yum!!
These are the best cookies! I added some toffee chips to my second batch and they are even more amazing!! They remind me of Disneyland’s churro toffee bars. I let the dough chill at least 3 hours before baking, 330 degrees (convection), for 10 minutes. Yum!!
These are the best cookies I’ve ever eaten! I added some toffee chips to my second batch and they are even more amazing!! They remind me of Disneyland’s churro toffee bars!! I let them chill at least 3 hours before baking, 330 degrees (convection), for 10 minutes. Yum!!
Oh wow! These sound amazing! I can’t wait to try them.
Wow! This is my first time browning butter for a baking recipe and boy it is a game changer! If you have made Jenny’s Churro Toffee then get ready for a flashback. It tastes nearly exactly like it. These two dozen cookies are going to be gone in a flash. Mine also did not plump like the ones in the photograph. I’ll try refrigerating them longer (I only did about 20 mins) but they still baked to perfection at 10-10 1/2 mins.
Love the recipe! Finally something easy to make at home that reminds me of the churros 9000km across the globe 😊😃 Thanks for sharing!
I made these tonight, they are wonderful! The dough comes together so easily and is not sticky at all. Super easy to scoop. I got 3 sheet pans out of it. Will definitely make this one again! Thank you
They look amazing! I’m going to bake them this weekend. I have a convection oven, will I need to lower the temperature to bake these?
Hi Jenna, I’m not entirely sure what changes would need to be made for a convection oven. Maybe try just a few cookies for your first batch to test.
Thanks for the suggestion! I did just that. Adjusted the temp 25 degrees lower as I usually do (for some reason 305 seemed far too low to me but it worked)! Just let my first test batch cool and tried them. They are delicious! Thank you!
Hello, i love your recipe and exited looks your instagram. I’m going to bake them soon. But i have question. In recipe we need 2 cup all purpose flour. But i dont know, how many 2 cups flour in gram? Because i dont know you use cup like what.
Thankyou for your respon 😊
Hello, I just googled it and 2 cups of flour is 256 grams. Hope this helps.
What do you suggest is the best cookie scoop to use? My cookies always turn out in weird shapes and yours are always perfect!
Hi Ashley, I have a couple cookie scoops from Sur La Table that I’ve had for years, they’ve held up great. I also have one from my local grocery store that’s been fine too. I like a medium sized scoop that holds about 3 tablespoons for my cookies. Big, but not too big 🙂 You can try Amazon too. OXO brand is good too.
Made these today. Delicious!!
Mine turned out flat, not like the picture. I have this problem a lot, but I don’t know why! Do you?
Hi Ally, perhaps it’s your location? High altitude maybe? Maybe next time, try refrigerating the dough before baking to see if that helps.
Is the cinnamon sugar optional or does it need it I’m worried it might be to sweet for that at the end?
Hi Maryann, it is optional, the cookies will turn out just fine with or without the cinnamon/sugar 🙂
Can you use unsalted butter or regular butter instead of salted? Only because that’s what I have available in my fridge hahha
Yes, unsalted butter works just fine too. No adjustments needed 🙂
Made these today. Delicious! My family loves them. Thank you.
Is the temp really 330 degrees?
Yes 🙂
Why is this website out to make be obese 😤. Everything looks soooo good
Made these w and w/o the chips (I thought it’d be too sweet). Definitely preferred the cookies w the chocolate chips! Our only problem was how fast they disappeared. Thanks for highlighting the recipe on Instagram today
So glad you enjoyed, thanks for the feedback.