Churro Cookies with Caramel and Chocolate Ganache Recipe
Introduction
These churro cookies combine the flaky, buttery texture of puff pastry with a sweet caramel center and a cinnamon sugar topping, creating a delightful treat inspired by classic churros. Served with a rich chocolate ganache for dipping, they’re perfect for a fun and indulgent snack.
Ingredients
- 1 (17.3-oz.) box frozen puff pastry, thawed
- 9 soft caramel squares
- 4 tbsp. melted butter
- 3 tbsp. granulated sugar
- 1 tsp. ground cinnamon
- 1 cup chocolate chips
- 2/3 cup heavy cream
Instructions
- Step 1: Preheat oven to 375°F and line a large baking sheet with parchment paper. On a lightly floured surface, unfold one sheet of puff pastry. Using a 3-inch round cookie cutter, cut out circles. Repeat with the second sheet.
- Step 2: Place half of the circles on the prepared baking sheet. Place a caramel square in the center of each circle. Top each with another puff pastry circle and crimp the edges together using a fork to seal.
- Step 3: In a small bowl, mix the granulated sugar and ground cinnamon. Brush the tops of the cookies with melted butter, then sprinkle evenly with the cinnamon sugar mixture.
- Step 4: Bake the cookies until golden brown and the puff pastry is fully cooked, about 15 minutes.
- Step 5: While the cookies bake, prepare the chocolate ganache. Place the chocolate chips in a medium heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2 minutes, then whisk until smooth. Allow to cool slightly.
- Step 6: Serve the churro cookies warm alongside the chocolate ganache for dipping.
Tips & Variations
- For a stronger cinnamon flavor, increase the ground cinnamon to 1 ½ teaspoons in the sugar mixture.
- Swap caramel squares for Nutella or peanut butter for a different filling.
- If puff pastry sheets are large, trim to fit your cookie cutter size for less waste.
- Make sure puff pastry is thawed but still cold for easier handling and better puff.
Storage
Store any leftover churro cookies in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for a few minutes to crisp up the pastry before serving. The chocolate ganache is best served fresh but can be refrigerated for up to 3 days and gently reheated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade puff pastry for this recipe?
Yes, homemade puff pastry works well and will give the cookies a delicious flaky texture, though it requires more time and effort compared to store-bought sheets.
What can I substitute for caramel squares if I don’t have them?
You can use dulce de leche, soft caramel candies, or even a spoonful of jam or Nutella as an alternative filling inside the cookies.
Print
Churro Cookies with Caramel and Chocolate Ganache Recipe
- Total Time: 30 minutes
- Yield: Approximately 18 cookies 1x
Description
Delightfully crispy and buttery churro cookies filled with soft caramel and served with a luscious homemade chocolate ganache for dipping. These puff pastry treats combine the classic churro flavors of cinnamon and sugar with a gooey caramel center and a rich chocolate sauce, perfect for a sweet snack or dessert.
Ingredients
Cookies
- 1 (17.3-oz.) box frozen puff pastry, thawed
- 9 soft caramel squares
- 4 tbsp. melted butter
- 3 tbsp. granulated sugar
- 1 tsp. ground cinnamon
Dipping Sauce
- 1 cup chocolate chips
- 2/3 cup heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking. Lightly flour your work surface before unfolding one sheet of thawed puff pastry.
- Cut Puff Pastry Circles: Using a 3-inch round cookie cutter, cut out circles from the puff pastry sheet. Repeat this process for the second sheet to get an equal number of circles.
- Assemble Cookies: Place half of the puff pastry circles on the prepared baking sheet. Center a caramel square on each circle, then cover each with a second puff pastry circle. Seal the edges firmly by crimping with a fork to prevent the caramel from oozing out during baking.
- Apply Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon. Brush each assembled cookie generously with melted butter, then sprinkle the cinnamon sugar mixture evenly over the tops.
- Bake the Cookies: Bake the cookies in the preheated oven for approximately 15 minutes, or until they are golden brown and puffed up. This ensures the puff pastry is fully cooked and crispy.
- Prepare Chocolate Ganache: While the cookies bake, place the chocolate chips in a medium heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it reaches a gentle simmer. Pour the hot cream over the chocolate chips and let sit for 2 minutes to melt. Whisk the mixture until smooth and creamy. Allow to cool slightly before serving.
- Serve and Enjoy: Offer the warm churro cookies alongside the chocolate ganache for dipping. Enjoy the delightful combination of crunchy, sweet pastries filled with gooey caramel and dipped in rich chocolate.
Notes
- Be sure to thaw the puff pastry completely before cutting for easier handling and better layering.
- If desired, you can add a pinch of salt to the cinnamon sugar for a more complex flavor.
- For a quicker ganache, microwave the cream and chocolate in short bursts, stirring in between until smooth.
- Store leftovers in an airtight container at room temperature for up to 2 days; ganache can be refrigerated and gently warmed before serving.
- Use high-quality chocolate chips for a richer ganache flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: churro cookies, puff pastry cookies, caramel cookies, chocolate ganache, cinnamon sugar cookies, easy dessert, baked churros
