Churro White Chocolate Chip Cookies

At first glance, you’d think these cookies are just a snickerdoodle with white chocolate chips, but when you try them you’ll find they’re not even close! Sure they’re both rolled in cinnamon sugar, but these cookies are chewy on the inside, and crispy on the outside, with a depth of flavor that comes from the brown butter in them. Give these a try! They’re the new, unexpected hit in our family!

 

 

Preheat oven to 330 degrees (yes, that’s not a typo!).

 

Ingredients:

 

 

Ingredients for Churro Topping:

 

 

Directions:

Make the brown butter: place the butter into a small saucepan and melt over medium heat. Once it starts to bubble, stir and swirl to keep it from foaming over. Watch it carefully at this stage as it will begin to turn golden brown. When that changes to a slightly darker brown, remove it from the heat. Carefully pour the butter, including the brown bits on the bottom, into a heat-proof container and place in the refrigerator for about 15-30 minutes.

 

Cream together the brown butter, sugar, and brown sugar. Add in the eggs and vanilla extract, mixing until well combined.

 

Mix in the flour, baking soda, and salt. When the dough comes together, add the white chocolate chips.

 

Scoop out about 2 tablespoons of cookie dough at a time, then roll each scoop into the cinnamon sugar. Place on a baking sheet lined with parchment paper, 1” apart.

 

Bake for 10-11 minutes. Remove to a cooling rack after a few minutes and let cool for 15 minutes. Enjoy!