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Churro Cookies with Chocolate

Prep Time
Total Time

22 servings

Enjoy warm, yummy Churro Cookies with Chocolate at home without a fuss. Refrigerated pie crusts make it easy to create Churro Cookies with Chocolate.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Mix cream cheese and 2 Tbsp. sugar until blended. Roll out 1 pie crust to 12-inch round on lightly floured surface; spread with cream cheese mixture. Roll out second crust as directed; place over first crust. Cut into 44 (4x3/4-inch) strips.
  • Cover 2 baking sheets with parchment. Combine cinnamon and remaining sugar in pie plate. Brush both sides of dough strips, 1 at a time, with butter, then dip in sugar mixture, turning to evenly coat both sides of each strip; twist slightly then place on prepared baking sheets.
  • Bake 12 to 13 min. or until golden brown. Cool on baking sheets 2 min. Transfer to wire racks; cool completely.
  • Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring every minute. Serve with cookies.

Special Equipment Needed


Substitute 1 pkg. (11 oz.) KRAFT Caramels for the chocolate, adjusting the microwaving time if necessary until caramels are completely melted and ingredients are well blended. If desired, stir in 1/4 cup cooled brewed strong MAXWELL HOUSE Coffee.

Size Wise

Practice mindful eating by savoring the flavor of these cookies and sticking to serving size.


  • 22 servings

Nutritional Information

Serving Size 22 servings
Calories 220
Total fat 14g
Saturated fat 8g
Cholesterol 10mg
Sodium 120mg
Carbohydrate 19g
Dietary fiber 0.9365g
Sugars 9g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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