Nutella Stuffed Churro Cookie
Nutella Stuffed Churro Cookie
Ingredients
For the Nutella Filling
- 4 teaspoons Nutella spread, (1 teaspoon per cookie)
For the Cookie Dough
- 1/2 cup unsalted butter, cubed, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Chocolate Coating
- 4 ounces chocolate bar, chopped
Instructions
- 1
Cut cling wrap into small squares. Scoop 1 teaspoon of Nutella spread onto individual cling-wrap squares. Fold the cling wrap to seal the Nutella and freeze until solid, at least 2 hours. Repeat this process for the desired number of stuffed cookies (approximately 4 for this recipe).
⏱️ 10 min
- 2
In a large mixing bowl, add the cubed, softened butter and whisk until slightly creamy. Add the granulated sugar and light brown sugar, then whisk together until well combined and fluffy.
⏱️ 5 min
- 3
Add the eggs and vanilla extract to the butter and sugar mixture. Whisk until fully incorporated.
⏱️ 3 min
- 4
Add baking powder, baking soda, and salt to the wet mixture and mix everything together. In a separate bowl, mix the all-purpose flour and 1 teaspoon of ground cinnamon together. Add the flour and cinnamon mixture into the wet batter, gently mix until just combined. Do not overmix.
⏱️ 7 min
- 5
In a separate bowl, mix 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon together for the cinnamon sugar coating. Keep this mixture aside.
⏱️ 2 min
- 6
Portion the cookie dough into 85-90g balls. Take one dough ball and press a frozen Nutella piece into its center. Seal the dough well around the Nutella and roll it into a ball. Coat the dough ball thoroughly with the prepared cinnamon sugar mixture and place it on a baking tray lined with parchment paper.
⏱️ 10 min
- 7
Preheat a fan oven to 175-180°C (350°F). Bake the cookies for 10-15 minutes, or until the tops are lightly golden while the centers remain soft.
⏱️ 15 min•🌡️ 175
- 8
Remove the cookies from the oven and let them cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely. At this point, you can coat the cookie again with cinnamon sugar mixture if desired.
⏱️ 10 min
- 9
Melt the chopped chocolate bar using the double boiler method. Once melted and smooth, coat the bottom of each cooled cookie with the melted chocolate. Place the cookies on a parchment-lined surface and keep them aside to set.
⏱️ 8 min
- 10
Enjoy your Nutella stuffed churro cookies! Store any extra dough balls in an airtight container or freezer bag and freeze for later. Bake straight from frozen when a cookie craving hits.
Kitchen Tools
Nutrition Facts (per serving)
Nutella Stuffed Churro Cookie
For the Nutella Filling
- 4 teaspoons Nutella spread, (1 teaspoon per cookie)
For the Cookie Dough
- 1/2 cup unsalted butter, cubed, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Chocolate Coating
- 4 ounces chocolate bar, chopped
Instructions
- 1
Cut cling wrap into small squares. Scoop 1 teaspoon of Nutella spread onto individual cling-wrap squares. Fold the cling wrap to seal the Nutella and freeze until solid, at least 2 hours. Repeat this process for the desired number of stuffed cookies (approximately 4 for this recipe).
⏱️ 10 min - 2
In a large mixing bowl, add the cubed, softened butter and whisk until slightly creamy. Add the granulated sugar and light brown sugar, then whisk together until well combined and fluffy.
⏱️ 5 min - 3
Add the eggs and vanilla extract to the butter and sugar mixture. Whisk until fully incorporated.
⏱️ 3 min - 4
Add baking powder, baking soda, and salt to the wet mixture and mix everything together. In a separate bowl, mix the all-purpose flour and 1 teaspoon of ground cinnamon together. Add the flour and cinnamon mixture into the wet batter, gently mix until just combined. Do not overmix.
⏱️ 7 min - 5
In a separate bowl, mix 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon together for the cinnamon sugar coating. Keep this mixture aside.
⏱️ 2 min - 6
Portion the cookie dough into 85-90g balls. Take one dough ball and press a frozen Nutella piece into its center. Seal the dough well around the Nutella and roll it into a ball. Coat the dough ball thoroughly with the prepared cinnamon sugar mixture and place it on a baking tray lined with parchment paper.
⏱️ 10 min - 7
Preheat a fan oven to 175-180°C (350°F). Bake the cookies for 10-15 minutes, or until the tops are lightly golden while the centers remain soft.
⏱️ 15 min•🌡️ 175 - 8
Remove the cookies from the oven and let them cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely. At this point, you can coat the cookie again with cinnamon sugar mixture if desired.
⏱️ 10 min - 9
Melt the chopped chocolate bar using the double boiler method. Once melted and smooth, coat the bottom of each cooled cookie with the melted chocolate. Place the cookies on a parchment-lined surface and keep them aside to set.
⏱️ 8 min - 10
Enjoy your Nutella stuffed churro cookies! Store any extra dough balls in an airtight container or freezer bag and freeze for later. Bake straight from frozen when a cookie craving hits.