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.
What You’ll Need To Make Churro Cookies
- 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
- 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!
How To Serve Cookies
Serve at any occasion where cookies are needed. They’re great for Holidays and celebrations of any kind.
How To Store Leftovers
Store any leftover cookies in an airtight container for up to 3 days.
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.
Nutrition
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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