The Best Churro Cookies (with dulce de leche filling)
Looking for the perfect treat to make for Cinco de Mayo? These Churro Cookies with Dulce de Leche Filling are the answer! They’re soft, chewy, and packed with that irresistible cinnamon-sugar flavor, with a creamy dulce de leche center that will have everyone coming back for more. No frying is required; it is just simple baking steps that anyone can follow.
Servings: cookies
Equipment
- 1 Electric mixer
- 1 Cookie sheet
- 1 sheet parchment paper
Ingredients
Cookies
- 4 ounces Dulce de leche previously refrigerated for at least 8 hours or more
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1 large egg room temperature
- 1 large yolk room temperature
- 1 ½ cups all-purpose flour measured using the spoon and level method
- 1 teaspoon cornstarch
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
Cinnamon Sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Place your dulce de leche in the fridge to thicken for 24, preferably overnight or more (especially if your usual brand is very thin)4 ounces Dulce de leche
- Line 2 large cookie sheets with parchment paper.
- In a large mixing bowl with the paddle attachment, cream the unsalted butter, granulated sugar, brown sugar, and vanilla extract at medium-high speed for 1 ½ minutes using a stand mixer or hand mixer.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon pure vanilla extract
- Mix in the egg and egg yolk until well combined.1 large egg, 1 large yolk
- In a separate bowl, whisk together the dry ingredients: flour, cornstarch, cinnamon, baking powder, and salt.Gradually add the dry ingredients to the wet mixture, mixing just until combined.1 ½ cups all-purpose flour, 1 teaspoon cornstarch, 1 ½ teaspoons ground cinnamon, 1 ½ teaspoons baking powder, 1/2 teaspoon salt
- Scoop 1 tablespoon of cookie dough and roll it into small pieces, forming cookie dough balls. Make small wells in the top of each dough ball using the back of a teaspoon or your finger. Fill each indent with about ¾ teaspoon of chilled dulce de leche.Take another 1 tablespoon portion of dough, create an indent, and place it over the filled cookie. Gently press the edges to seal, then roll it into a small ball to smooth it out. Press it with the palm of your hand to shape it into a disc.
- In a small bowl, combine granulated sugar and cinnamon for the cinnamon sugar coating. Roll each cookie dough ball in the cinnamon sugar mixture.1/4 cup granulated sugar, 1 teaspoon ground cinnamon
- When ready to bake, preheat your oven to 350 F. Place the cookies on a prepared baking sheet, 3 inches apart. Bake for 10–13 minutes or until the cookies are golden brown on the edges and slightly soft in the center.Let the cookies cool completely on the pan.
Notes
Add-ons & Substitutions
- Swap dulce de leche for Nutella or a thick caramel sauce for a different filling.
- If you love a deeper flavor, brown butter, instead of regular butter, adds a nutty richness.
- A piping bag can help if your dulce de leche is too thick to spoon easily.
- Top with cream cheese frosting or cinnamon buttercream for an extra-creamy kick
Expert Tips
- Refrigerating the dough is the best way to prevent cookies from spreading too much and filling oozing out.
- For soft cookies, avoid overmixing the dough once the flour is added.
- If your dough is too sticky to roll, chilling it for 15 minutes can make handling it easier.
- Let the cookies cool completely before storing them in an airtight container to keep them fresh.
- If you like your cookies extra sugary, sprinkle more cinnamon sugar on top while they're still warm.
