Churro White Chocolate Chip Cookies

5 from 8 votes

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

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.

white chocolate chip cookies

Ingredients Needed To Make Churro White Chocolate Chip 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

  1. 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.
  2. 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.
  3. Place sugar and cinnamon into a shallow bowl, stir to combine.
  4. 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.

white chocolate chip cookies

For full instructions on how to brown butter, see my post How To Brown Butter. It takes you step by step with photos.

white chocolate chip cookies

Once wet ingredients are combined, slowly add dry ingredients.

white chocolate chip cookies

Add white chocolate chips, stir to combine.

white chocolate chip cookies

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.

white chocolate chip cookies

Bake for 10-12 minutes, until baked through. Look at that gorgeous texture. They’re fantastic.

 

white chocolate chip cookies

The cinnamon/sugar on the outside is the perfect churro touch. You’ll absolutely love these!

white chocolate chip cookies

Enjoy!

white chocolate chip cookies
5 from 8 votes

Churro White Chocolate Chip Cookies

These Churro White Chocolate Chip Cookies are rich, sweet and perfectly spiced with cinnamon/sugar. A favorite at our home!
Course: Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings: 28
Calories: 209kcal
Author: Jenny
Cost: $15
Print Pin Rate

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

Calories: 209kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 163mg | Potassium: 63mg | Fiber: 1g | Sugar: 22g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Keywords: churro cookies, white chocolate chip cookie recipe, white chocolate chip cookies

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white chocolate chip cookies

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27 Responses
  1. Camille E

    5 stars
    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!!

  2. Michelle

    5 stars
    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!!

  3. Michellr

    5 stars
    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!!

  4. Michelle

    5 stars
    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!!

  5. Rebecca Berry

    5 stars
    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.

  6. Chantal

    5 stars
    Love the recipe! Finally something easy to make at home that reminds me of the churros 9000km across the globe 😊😃 Thanks for sharing!

  7. Margaret

    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

  8. Jenna

    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?

    1. Jenny

      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.

      1. Jenna

        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!

    2. Fransisc

      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 😊

  9. Ashley

    What do you suggest is the best cookie scoop to use? My cookies always turn out in weird shapes and yours are always perfect!

    1. Jenny

      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.

  10. Ally

    5 stars
    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?

    1. Jenny

      Hi Ally, perhaps it’s your location? High altitude maybe? Maybe next time, try refrigerating the dough before baking to see if that helps.

  11. Bernicemina Molina

    Can you use unsalted butter or regular butter instead of salted? Only because that’s what I have available in my fridge hahha

  12. Allison Thomas

    5 stars
    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

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