Nutella Churro Cookies
Equipment
Ingredients
Cookie Dough
all-purpose flour
250 g
unsalted butter (softened)
115 g
granulated sugar
100 g
large egg
1 piece
vanilla extract
5 ml
baking powder
5 g
salt
3 g
Churro Coating
granulated sugar
50 g
ground cinnamon
8 g
Filling
Nutella
200 g
Instructions
Preheat oven
Preheat oven to 175°C and line baking sheets with parchment paper.
Cream butter and sugar
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Mix dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
Shape cookies
Scoop dough and roll into balls, then flatten slightly into cookie shapes.
Prepare churro coating
Mix granulated sugar and ground cinnamon in a small bowl for the churro coating.
Coat cookies
Roll each cookie in the cinnamon-sugar mixture to coat thoroughly.
Create indentations
Use your thumb or the back of a spoon to create a small indent in the center of each cookie.
Fill with Nutella
Spoon a small amount of Nutella into each indentation.
Bake cookies
Bake in the preheated oven for 10-12 minutes until edges are golden.
Cool cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Original recipe
Storage
Store in an airtight container. Best enjoyed within 3 days. Can be frozen for up to 1 month.
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