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As the warm days of summer beckon, the craving for refreshing and indulgent desserts becomes irresistible. Enter the Frosty Churro Cookie Coins—an innovative twist on classic churros and cookies that promises to delight your taste buds. This unique dessert captures the essence of two beloved treats, combining the warm, comforting flavors of a churro with the sweet, chewy texture of a cookie, all while featuring a refreshing frozen yogurt filling. Perfect for gatherings, parties, or simply as a treat to enjoy on a sunny afternoon, these cookie coins are not just delicious; they are a fun and interactive dessert that anyone can make at home.

Frozen Yogurt Churro Cookie Coins

Indulge in the refreshing delight of Frosty Churro Cookie Coins, a unique dessert that combines the warm, cinnamon-sugar-coated goodness of churros with the chewy, sweet texture of cookies. These fun cookie coins are filled with your favorite frozen yogurt flavor, creating a perfect balance of temperatures and textures. Ideal for summer gatherings or cozy evenings, this simple recipe is a hit for dessert lovers of all ages. Get ready to impress with this interactive treat!
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Ingredients
  

For the Cookie Coins:

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

1/4 cup packed brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 large egg

For the Cinnamon Sugar Coating:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

For the Frozen Yogurt Filling:

1 cup vanilla yogurt (or any preferred flavor)

1/2 cup whipped cream

Optional toppings: mini chocolate chips, crushed fruit, sprinkles, or nuts

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

    Make the Cookie Dough: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the vanilla extract and egg, and beat until fully incorporated.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well blended. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix; stop as soon as everything is combined.

        Form the Coins: Using a tablespoon, scoop out portions of the cookie dough and roll them into balls. Gently flatten each ball into a disc, then arrange them on the prepared baking sheet, ensuring there is space between each cookie to allow for spreading.

          Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies turn a light golden brown. After baking, let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

            Prepare the Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon. Once the cookies are cool, roll each one in the cinnamon sugar mixture until they are fully coated. Set aside.

              Make the Frozen Yogurt Filling: In a mixing bowl, gently fold together the vanilla yogurt and whipped cream until the mixture is smooth and well combined. If desired, stir in optional toppings like mini chocolate chips or crushed fruit for an extra burst of flavor.

                Assemble the Cookie Coins: Take one coated cookie and place a generous dollop of the frozen yogurt mixture on top. Top with another cookie to create a sandwich, pressing gently to adhere.

                  Freeze: Arrange the assembled cookie sandwiches on a plate and place them in the freezer for at least 2 hours, or until they are firm.

                    Serve: Once frozen, cut the churro cookie coins in half if desired, and serve these delightful treats as a unique dessert! They make a perfect addition to any gathering.

                      Prep Time, Total Time, Servings: 30 minutes | 2 hours (including freeze time) | Yield: 12 servings