Chocolate Dipped Churro Cookies

Feliz Cinco de Mayo! I’ve made all kinds of desserts to celebrate the day, but never a cookie! Truthfully, I had no clue what to make this year. The idea for a cookie came to me from wondering what I could make with a box of French vanilla cake mix (besides a cake). Yup, it’s another cake mix cookie. And as with the Chocolate Salted Caramel Chip Cookies I posted a few weeks ago today’s Chocolate Dipped Churro Cookies were also a big hit. Yes, I turned a cake mix into a cookie reminiscent of fried dough coated in cinnamon sugar! YUM!

So, how did I turn a French vanilla cake mix into a churro cookie? To start, I added vanilla extract and cinnamon to the dough and then rolled scoops of the dough in a cinnamon sugar mixture before baking. A couple of things to note. If you’ve ever made a cake mix you know that water, oil and eggs are the key add-ins to the mix. To turn cake mix into cookie dough you don’t want to add as much liquid to the mix. So, I omitted the water, reduced the eggs and swapped the oil for sour cream. You could use oil instead, but that will change the texture of the cookie. Not in a bad way, they just won’t be as soft. Now, even though I did refrigerate the dough for an hour it was still quite soft. So, instead of having a sticky mess of dough on my hands, I dropped the scoops of dough directly into the cinnamon sugar mixture to coat it before rolling the dough into balls and placing them on a parchment lined baking sheet. And after baking I let the cookies cool on the sheets for about 5 minutes so they could set.

These cookies were delish as is and incredibly soft, but, since I like dipping my churros in chocolate sauce, I decided to dip the cookies in melted chocolate.  And that kicked these cookies up a notch or two! And yes, I will say that they look like Snickerdoodles, but they don’t taste like them.

Chocolate Dipped Churro Cookies

  • Servings: 18 Cookies
  • Print


For the Cookies:

1 15.25 oz box French Vanilla cake mix (I used Duncan Hines)

1/3 cup sour cream

2 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

For the Cinnamon Sugar Coating:

1/4 cup sugar

1 teaspoon cinnamon

For Dipping:

1 cup semi-sweet chocolate (chips or chopped), melted


In a large bowl beat together the cake mix, sour cream, eggs, vanilla extract and cinnamon with a hand mixer on medium speed until all the ingredients are incorporated. Cover and refrigerate for 1 hour.  

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.

In a small bowl combine the sugar and cinnamon for the cinnamon sugar coating.

Use a cookie scoop (1 1/2 tablespoons) to scoop the dough and drop into the cinnamon sugar. Roll the dough around to coat then use your hands to gently roll the dough into a ball and place on the prepared baking sheets 2 inches apart. It’s best to roll the dough in a ball after it’s been coated as the dough will be quite sticky.

Bake in the preheated oven 10-11 minutes, until the cookies are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

To melt the chocolate… Place the chocolate in a microwave-safe bowl and heat for 20 second intervals, stirring between each, until the chocolate is completely melted and smooth. Dip one side of each cookie in the chocolate and then place on a wax paper lined baking sheet so the chocolate can set. To speed up the process of the chocolate setting place the cookies in the refrigerator for about 10 minutes.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula


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