Churro Cookies (AKA Chocolate-Stuffed Snickerdoodles)
Soft and tender spiced brown butter snickerdoodle cookies stuffed with pure dark chocolate and rolled in cinnamon sugar!
Ingredients
Cookie dough:
- ½ cup 113g salted butter, browned and cooled completely
- ½ cup 100g granulated sugar
- ¼ cup 55g packed light brown sugar
- 1 large egg at room temperature
- 1 tablespoon 15ml full fat yogurt
- 1 teaspoon 5ml pure vanilla extract
- 1 ¼ cups 180g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 oz (100g) dark chocolate bar broken into squares or chopped into chunks
Cinnamon sugar:
- 3 tablespoon 42g granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Fires, brown the butter. Place butter in a saucepan over medium heat until melted and then continue to cook while stirring occasionally until butter begins to bubble and crackle as the moisture boils off. Keep cooking with frequent stirring until it turns a deep golden color. A dense foam will form at the surface when it is nearly ready. Pour it into a large mixing bowl, then place it in the freezer for 15-20 minutes until cool and set to a firm yet pliable consistency (not hard).
- Add both sugars and to the soft browned butter and beat with a hand mixer for 1-2 minutes until a bit fluffy. Beat in egg until incorporated and creamy smooth. Mix in yogurt and vanilla.
- Combine flour, baking soda, baking powder, spices and salt and whisk to blend. Add it to butter mixture and fold it in until evenly incorporated. Cover the dough and refrigerate for 1 hour.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Take mounds of dough and flatten in the palm of your hand. Place a piece of dark chocolate in the middle, then pinch the dough around the chocolate to encase it and roll it up into a smooth ball. Roll in cinnamon sugar and place onto prepared baking trays spacing them 2 inches apart. Flatten slightly bake for 10-12 minutes until golden brown and soft in the center. Transfer cookies to a wire rack to cool.
