Super Simple Churro Cookies
These super simple churro cookies are not only delicious but a fun treat for any time of the year. When I think of Churros I think of the fair. With its numerous rides, endless games and a plethora of foods to feast on. For some, the Churro is a treat consumed when the fair comes through town or you find yourself at an amusement park. For others, it’s a breakfast treat that is enjoyed over a hot cup of café con leche. Both ways of consumption are acceptable however there is one way that we prefer, the Churro Cookie!
While I was doing my research on the churro I found out more about this dish than I expected. The origin of this treat is shrouded in mystery. While some say that they came from nomadic Spanish shepherds who lived high up in the mountains and stumbled upon this dish as it was simple to fry over the fire. The name is said to come from a breed of sheep that reside on the mountain called the “Navajo-Churro” and coincidently the shape of the churro matches the shape of the horns.
Others say that it came from Portuguese sailors who found the dish in China where it is called “You Tia0” and they brought it back with them from their voyage. No matter who this sweet treat is attributed to it was the conquistadors of Latin America that made it famous. Every region has their own spin on this dessert but our favorite is this one. It’s simple enough to enjoy often and tasty enough that you will want to.
- 4 oz (half of 8-oz package) cream cheese, softened
- 1/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
- Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
- In a small bowl, beat cream cheese, 2 tablespoons of the sugar and 1 teaspoon of the cinnamon until well blended. Spoon cream cheese mixture into a small resealable food-storage plastic bag; partially seal bag. Cut off a corner of the bag; set aside.
- Unroll 1 pie crust on lightly floured work surface. Using rolling pin, roll pie crust into 12-inch round. Using 2 1/2-inch round cookie cutter, cut out 20 rounds from pie crust, rerolling scraps if needed. Repeat rolling and cutting with second pie crust.
- Place 10 rounds on each cookie sheet. Pipe slightly less than 1 teaspoon cream cheese mixture in center of each round. Brush edge of rounds with beaten egg. Top each with another dough round, pressing down on outer edges with a fork to seal.
- Brush tops of cookies with melted butter. In a small bowl, mix remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon. Sprinkle on tops of cookies.
- Bake 16 to 18 minutes or until golden brown around edges. Remove to cooling rack to cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture can be stirred smooth. Pick up the cookie by edges, and carefully dip halfway into chocolate; gently shake off excess. Place on cooking parchment paper or waxed paper.
- Repeat with remaining cookies. Refrigerate dipped cookies 20 to 30 minutes or until chocolate is set. Store covered in the refrigerator.
No matter the occasion this sweet treat is simple and delicious. Have you made something similar before? If so let us know in the comments below.