Churro lovers and lovers of all things cinnamon and sugar you need to make my Dulce De Leche Churro Cookie Bars ASAP. They are soft like a blonde, oozing with a creamy caramel sauce and have a crunchy cinnamon sugar crust on top. Serve a slice with a tall glass of chilled milk and enjoy every bite.
This post contains affiliate links and I may receive a commission on your purchase. Thank you for shopping through my links.
Churro Dulce De Leche Cookie Bars
Churro lovers and lovers of all things cinnamon and sugar you need to make my Dulce De Leche Churro Cookie Bars ASAP. They are soft like a blonde, oozing with a creamy caramel sauce and have a crunchy cinnamon sugar crust on top. Serve a slice with a tall glass of chilled milk and enjoy every bite.
Equipment
- 1 8×8 Baking Pan
- 1 Stand Mixer
- 1 Measuring Cup Set
- 1 Cookie Scoop
- 1 Rubber Spatula
- Parchment Paper
- 1 Chefs Knife
- 1 Serving Spatula
Ingredients
Dough:
- 1 cup softened salted butter or unsalted butter
- 1 ½ cup organic dark brown sugar
- 1 tablespoon olive oil or avocado oil
- 2 eggs
- 1 teaspoon pure vanilla extract
- ¾ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon Redmond sea salt if using unsalted butter add 1 tsp of salt instead of a ¼ tsp of salt
- 3 cups all purpose unbleached organic flour
Filling:
- 1 14 oz can of dulce de leche
- 1 tablespoon Maldon sea salt flakes
Topping:
- 1 tablespoon organic cane sugar
- 1 teaspoon ground cinnamon
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit.
- Next, line an 8×8 baking pan with parchment paper and set aside to use later.
- In a large mixing bowl or stand mixer cream softened butter and brown sugar together until light and fluffy; about 2-3 minutes.
- Then add in the eggs, vanilla extract and oil; mix until fully combined.
- In a separate bowl add flour, baking powder, cinnamon and salt; whisk together with a fork until combined.
- Pour the flour mixture into the butter mixture and fold them into each other using a rubber spatula until the last bit of flour disappears.
- Grab the prepared 8×8 baking pan and press half of the cookie dough into the bottom of the pan.
- Now spread a whole can of dulce de leche over the first layer of cookie dough and sprinkle the top of the caramel with 1 tablespoon of flakey sea salt.
- Using a small cookie scoop, scoop one dough ball at a time and flatted the dough out with the palms of your hand and place over the Carmel sauce.
- Continue scooping the cookie dough and flattening the dough until no more dough is left and the dulce de leche is covered with a layer of cookie dough.
- Combine the organic cane sugar and cinnamon in a small bowl and sprinkle evenly over the top of the cookie bars.
- Place the cookie bars into the preheated oven at 350 degrees Fahrenheit for 25-30 minutes until the bars seem baked and set.
- Remove the cookie bars from the oven and let them cool completely before slicing and serving.
- Enjoy!
