CHURRO COOKIE RECIPES
STUFFED CHURRO COOKIES RECIPE - PILLSBURY.COM
Stuffed with cinnamon-cream cheese and then dunked into melted chocolate, these easy cookies have all of the flavors of the classic Mexican dessert without all of the frying fuss.
Provided by Pillsbury Kitchens
Total Time 2 hours 20 minutes
Prep Time 40 minutes
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
- In small bowl, beat cream cheese, 2 tablespoons of the sugar and 1 teaspoon of the cinnamon until well blended. Spoon cream cheese mixture into small resealable food-storage plastic bag; partially seal bag. Cut off corner of 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 fork to seal.
- Brush tops of cookies with melted butter. In 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 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 refrigerator.
Nutrition Facts : Calories 130 , CarbohydrateContent 12 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Cookie, SodiumContent 115 mg, SugarContent 4 g, TransFatContent 0 g
CHURRO COOKIES - CAKEWHIZ
Quick and easy churro cookies recipe, made with 4 ingredients: pie crust, sugar, cinnamon and butter. These crunchy, crispy cookies are ready in 30 minutes!
Provided by CakeWhiz
Categories Dessert
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Roll out the pie crusts and use a small round cutter to cut out 12 pieces on each crust. You can reuse the crust and roll it out again to make more circular pieces.
- Place a small piece of caramel candy in the center of one piece.
- Brush the edges with water.
- Place another pie piece of top of the caramel and press the edges with a fork to seal everything together.
- Place cookies on a tray, lined with parchment paper.
- Bake at 400 degrees for about 8-10 minutes OR until golden brown along the edges.
- Allow the cookies to cool down.
- Meanwhile, prepare the sugar mixture by mixing together the granulated sugar and cinnamon in a small mixing bowl.
- When the cookies cool down completely, brush melted butter on both sides.
- Roll them in a bowl of cinnamon sugar. Enjoy!
Nutrition Facts : Calories 267 kcal, CarbohydrateContent 38 g, ProteinContent 2 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 10 mg, SodiumContent 174 mg, FiberContent 1 g, SugarContent 23 g, ServingSize 1 serving
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