Nutella Churro Cookies
These Nutella churro cookies combine classic churro flavors with rich chocolate-hazelnut filling in a soft, cinnamon-sugar coated cookie.
Equipment
Ingredients
Cookie Dough
all-purpose flour (sifted)
280 g
unsalted butter (room temperature)
115 g
granulated sugar
100 g
brown sugar (packed)
75 g
large egg (room temperature)
1 piece
vanilla extract
10 ml
baking powder
5 g
salt
3 g
Cinnamon Sugar Coating
granulated sugar
100 g
ground cinnamon
8 g
Nutella Filling
Nutella (room temperature)
240 g
Instructions
Prepare cinnamon sugar coating
Mix sugar and cinnamon together in a small bowl for rolling the cookies.
Cream butter and sugars
Beat butter with both sugars until light and fluffy using an electric mixer.
Add wet ingredients
Mix in egg and vanilla extract until fully combined.
Combine dry ingredients
Mix flour, baking powder, and salt in a separate bowl.
Form cookie dough
Gradually add dry ingredients to wet mixture and mix until just combined.
Chill dough
Cover dough and refrigerate for 15 minutes to firm up.
Shape and fill cookies
Roll 1.5 tablespoons of dough into balls, flatten slightly, add 1 teaspoon Nutella to center, then seal and roll into balls again.
Roll in cinnamon sugar
Roll each filled cookie ball generously in the cinnamon sugar mixture.
Bake cookies
Place cookies on parchment-lined baking sheet and bake until edges are golden brown.
Cool and serve
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack.
Original recipe
Storage
Store in airtight container. Freeze baked cookies up to 1 month; thaw at room temperature before serving
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