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