Scoopable Nutella Churro Cookies
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
113 g
granulated sugar
67 g
packed brown sugar
150 g
large egg
1 piece
vanilla extract
2.5 ml
baking soda
2.5 ml
salt
1.25 ml
ground cinnamon
5 ml
all-purpose flour
186 g
Filling
Nutella (frozen)
30 g
Cinnamon Sugar Coating
granulated sugar
67 g
ground cinnamon
15 ml
Chocolate Bottom
milk or semisweet chocolate (melted)
255 g
Instructions
Freeze Nutella dollops
Scoop small dollops of Nutella onto parchment-lined plate and freeze until firm.
Preheat oven
Preheat the oven to 175°C and line a baking sheet with parchment paper.
Cream butter and sugars
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Mix in the egg and vanilla extract until well combined.
Add dry ingredients
Add the baking soda, salt, cinnamon, and flour, mixing just until a soft dough forms.
Assemble cookies with Nutella filling
Scoop 2-3 tablespoons of dough, flatten slightly, place a frozen Nutella dollop in the center, and seal the dough around the filling.
Roll in cinnamon sugar
Roll each cookie in the cinnamon sugar mixture and place them about 2 inches apart on the prepared baking sheet.
Bake the cookies
Bake for 10-12 minutes, until the edges are set and the centers are still soft.
Cool cookies completely
Let the cookies cool completely on the baking sheet.
Melt chocolate
Melt the chocolate in a heat-safe bowl.
Create chocolate bottoms
Spread a thin layer of melted chocolate into silicone muffin molds or onto parchment-lined tray, then gently press each cooled cookie onto the chocolate.
Set chocolate in refrigerator
Refrigerate for 10-15 minutes, or until the chocolate is fully set.
Original recipe
Storage
Store in airtight container. Chocolate bottom may soften at room temperature
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