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!
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!
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
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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I’ve made these a couple times now for potlucks and parties, and they are a hit every single time! I noticed they bake beautifully on sturdy, deeper-colored sheets, but they don’t bake nearly as well on thinner, lighter-colored pans (they’ll set sort of flat, unless you bake them for longer). Just something to note if you have the latter type 🙂 They’re sweet but they’re honestly not too sweet at all despite the cinnamon sugar and the choco chips. Perfect!
These are delicious! I did let the butter completely cool & kept the dough in the fridge for a bit before baking. Great recipe!
Absolutely delicious! All were gone quickly and recipe was asked for.
Excellent cookie! Although I made some minor changes for our family the base recipe is amazing. I omitted the cinnamon sugar coating and refrigerated the dough overnight. I added 1/2 tsp baking powder for a puffier cookie. Using a one tablespoon scoop mine turned out exactly like the photo minus the coating of coarse. Thanks for a yummy recipe!
*Course* Darn spell check☺
How many does it make? You state how many servings, but not how many cookies.
Incredible recipe! Very easy, and perfect measurements/cool time. Came out so delicious! I’ll be sharing them with my coworkers!
OH MY GOODNESS! These cookies are amazing! I following one posters tip and let the brown butter almost solidify and my cookies came out perfect! Not overspread at all!
New family favorite! Everyone loved these! I prefer a higher ratio of cinnamon in my topping and they came out perfect. We are at altitude and I didn’t need to make any adjustments.
Well shoot. I made these again today (3rd or 4th time?) and they turned out totally flat. The only difference between this time and all the others was I made the dough last night and refrigerated until I was ready to bake them today. I’m not sure where I went wrong, but I’m so bummed! These cookies are awesome when they turn out thick and fluffy.
I would HIGHLY recommend making sure you let the browned butter refrigerate until it is almost solid and also making sure your baking soda is not old! Mine came out so yummy that way!
These are my new favorite cookies! One tip from me for whoever uses this recipe, the 10 minute timer is perfect. The cookies may look like they aren’t quite done at that 10 minute mark, but when you take them out and let them cool they are perfect.
I had to come back to the recipe after we made these to tell everyone who’s eyeing them…. make them! They’re so so so good!!!!!!
So glad everyone enjoyed them 🙂 One of our favorites too!
This recipe is PERFECT! Thank you for this one 🙂
Hi, I love this recipe. My only issue ( and I know it’s just me) is that the cookie is sticky before going in the oven and really thin coming out. I tried to chill it for two hours and nothing. Any tips? I want the cookie to be thicker like in this post
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!
Can you freeze the dough?
I haven’t tried, but if you freeze, bring to room temperature before baking. I don’t see it being a problem 🙂
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.