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Preheat your oven to 400°F (204°C). Line a baking tray with parchment paper.
Roll out the pie crusts. Use a cutter to make 24 small rounds. If necessary gather any leftover dough. Roll it out again and cut rounds.
Place half of a caramel candy in the center of 12 rounds.
Moisten the edges of these rounds with water. Cover each with another pie crust round. Press the edges together using a fork. To seal the caramel inside.
Arrange the cookies on your baking sheet.
Bake for 8 to 10 minutes until the edges turn brown.
Allow the cookies to cool down to room temperature.
Combine sugar and cinnamon in a bowl. Brush melted butter on the cookies. Then coat them entirely in the cinnamon sugar mixture by rolling them in it.
Savor your delicious Crunchy Caramel Churro Cookies!