Churro skillet cookie

Want churros but don’t want to touch a frying pan? Then make this churro skillet cookie! It has all the flavors of a churro but none of the oily mess!

churro skillet cookie

I can’t believe it’s been over a month since our trip to Europe. I will remember this vacation for a long, long time. While I miss all the beautiful sights, it’s the food that I miss the most. Sadly, a food that we only ate ONCE was the churro. How could that be? We were in Barcelona for several days, so how did I manage to eat churros once?

No matter my excuse. I am here to remedy that obvious lack of judgment. Instead of frying up churros, you can now make a skillet cookie that tastes like one! That’s right – no frying pans, no oil splatters. Just a skillet cookie with all the churro flavor. I highly recommend dressing up your cookie with a chocolate drizzle and a scoop of ice cream on top. Those are absolutely mandatory, of course.

churro skillet cookie

This churro skillet cookie requires almost zero time in the kitchen. You’ll probably have all the ingredients in your pantry and will have an amazing dessert in under 30 minutes. I made this after work one afternoon and had dessert ready before I even knew what I was making for dinner!

If you’d rather make regular churros, please try my baked version.

churro skillet cookie

Churro skillet cookie

A super-easy skillet cookie that tastes like churros!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 8
Author: Eva Bakes


  • 1/2 cup (1 stick) unsalted butter melted
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon divided
  • 1 and 1/2 Tablespoons granulated sugar


  • Preheat your oven to 350 degrees F. Generously grease a 9" or 10" cast iron skillet and set aside.
  • In a large bowl, combine the melted butter and 3/4 cup of the granulated sugar. Mix well. Add the vanilla and egg and mix until fully incorporated.
  • Add in the flour, baking soda, salt, nutmeg and 1 teaspoon of the cinnamon. Mix until everything is smooth. Add in the last teaspoon of the cinnamon and mix until a few streaks of cinnamon remain.
  • Transfer the batter to your prepared baking pan and sprinkle the top with the 1 and 1/2 Tablespoons of sugar.
  • Bake in your preheated oven for 15-20 minutes or until the top and sides are set. The center may appear slightly underbaked and that's OK. The cookie will continue setting as it cools. Allow the cookie to cool to room temperature before serving.


Leftovers should be stored in an airtight container at room temperature or in the refrigerator. It will keep for several days.
Source: Slightly adapted from Olive and Artisan


  1. Molly Reisner
    August 2, 2020 / 4:35 pm

    Hi there, I see on the ingredient list you have 2 teaspoons of cinnamon but then in the instructions you say tablespoons, which is it?

    • evabakes
      August 2, 2020 / 6:21 pm

      Oops – good catch! It should be teaspoons (as I wrote correctly in the ingredient list – NOT in the instructions). Thanks so much for letting me know!

      • Molly Reisner
        August 4, 2020 / 3:05 pm

        Interesting! I used tablespoons and it tasted good! I compared the recipe to another one online with similar ratio of ingredients and the other one had tbsp so I figured tablespoons was correct haha. I guess it doesn’t matter much either way.

        • evabakes
          August 4, 2020 / 8:10 pm

          Awesome! Glad it worked out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating