Nutella Stuffed Churro Cookies Recipe

Introduction

These Nutella Stuffed Churro Cookies combine the crispy cinnamon-sugar coating of churros with a gooey Nutella center. They’re soft, chewy, and perfect for anyone who loves a sweet, chocolatey surprise in every bite.

Ingredients

• 1 cup Nutella
• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1/4 cup cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 cups all-purpose flour
• 2 tablespoons light corn syrup (optional)
• 1/2 cup granulated sugar (for rolling)
• 2 teaspoons ground cinnamon

Instructions

1. Step 1: Line a baking sheet with parchment or wax paper. Drop 24 heaping teaspoon-size mounds of Nutella onto the prepared pan. Freeze until solid, about 30 minutes.
2. Step 2: Preheat oven to 350°F (175°C). Lightly grease two baking sheets with nonstick cooking spray or line with parchment paper.
3. Step 3: In the bowl of a stand mixer, cream the butter, sugar, and cream cheese together until light and fluffy using the whisk attachment. Mix in the vanilla and egg, scraping the sides and bottom of the bowl to combine evenly.
4. Step 4: Switch to a paddle or dough hook attachment. Add the flour, baking powder, salt, and baking soda, mixing until combined. Stir in the corn syrup, if using, to keep the cookies soft. Mix until fully incorporated.
5. Step 5: In a small bowl, combine the 1/2 cup granulated sugar and cinnamon. This mixture will be used for rolling the cookies.
6. Step 6: Take two tablespoons of dough and flatten it with your hands. Place one frozen Nutella mound in the center, then wrap the dough around it to form a ball. Roll the ball in the cinnamon sugar mixture to coat. Place the cookie on the prepared baking sheet. Repeat to make 24 cookies, evenly spreading 12 per pan.
7. Step 7: Refrigerate the shaped cookies for 30 minutes before baking.
8. Step 8: Bake in the preheated oven for 12 to 14 minutes, until the edges are lightly golden.
9. Step 9: Remove from oven and allow the cookies to cool on the baking sheet for 15 minutes. Transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.

Tips & Variations

• For extra gooey centers, freeze Nutella mounds thoroughly and avoid overbaking the cookies.
• Substitute Nutella with other chocolate hazelnut spreads or even peanut butter for a different twist.
• Light corn syrup is optional but helps maintain a softer, chewier texture.
• Try adding a pinch of cinnamon to the dough for an extra layer of flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, avoid refrigerating. If desired, rewarm slightly in the microwave for 10-15 seconds to melt the Nutella center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and cookies ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before shaping. After forming the cookies, freeze them fully before baking or refrigerate and bake within 24 hours.

What if the Nutella oozes out during baking?

Make sure the Nutella mounds are completely frozen before wrapping them in dough. Also, sealing the dough tightly around the Nutella helps prevent leakage during baking.

Nutella Stuffed Churro Cookies Recipe

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★★★★★

4.6 from 123 reviews

• Author: Aiden
• Total Time: 1 hour
• Yield: 24 cookies 1x

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Description

These Nutella Stuffed Churro Cookies are a delightful treat featuring a crispy yet soft cookie exterior rolled in cinnamon sugar, with a gooey Nutella center. Perfectly balanced with cream cheese and butter for richness, these cookies are easy to make and freeze well. Enjoy a warm bite of cinnamon and chocolate goodness that captures the essence of classic churros in cookie form.

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Ingredients

Scale 1x2x3x

Nutella Filling

• 1 cup Nutella

Cookie Dough

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1/4 cup cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 cups all-purpose flour
• 2 tablespoons light corn syrup (optional)

Cinnamon Sugar Coating

• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

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Instructions

1. Freeze Nutella: Line a baking sheet with parchment or wax paper. Drop 24 heaping teaspoon-sized mounds of Nutella onto the prepared pan. Freeze until solid, about 30 minutes, to make handling easier for stuffing.
2. Preheat Oven: Set your oven to 350°F (175°C). Lightly grease two baking sheets with nonstick cooking spray or line with parchment paper to prevent sticking.
3. Cream Butter Mixture: In the bowl of a stand mixer, using the whisk attachment, cream together the softened butter, granulated sugar, and cream cheese until the mixture is light and fluffy. Add vanilla extract and the egg, mixing well and scraping the bowl sides and bottom for even incorporation.
4. Prepare Dough: Switch the mixer to a paddle or dough hook attachment. Add the flour, baking powder, salt, and baking soda, mixing until just combined. Stir in the corn syrup if using, which helps keep the cookies soft and chewy. Mix thoroughly until the dough is uniform.
5. Mix Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon, which will be used for coating the cookie balls.
6. Shape Cookies: Take two tablespoons of dough and flatten it in your hands. Place a frozen Nutella piece in the center and carefully wrap the dough completely around the filling, forming a ball. Roll each ball in the cinnamon sugar mixture until well coated. Arrange 12 cookies per baking sheet.
7. Refrigerate Dough Balls: Place the shaped cookie balls in the refrigerator for 30 minutes to firm up, which helps them hold shape during baking.
8. Bake Cookies: Bake in the preheated oven at 350°F (175°C) for 12 to 14 minutes until the cookies are set but still soft. Avoid overbaking to maintain a chewy texture.
9. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the pan for 15 minutes. Then transfer to a wire rack to cool completely before storing.
10. Storage: Once completely cooled, store the cookies in an airtight container to keep them fresh and soft.

Notes

• Freezing the Nutella beforehand makes it easier to enclose inside the dough without melting.
• Light corn syrup is optional but helps make the cookies chewy and soft.
• Make sure to refrigerate the dough balls before baking to prevent spreading.
• Store cookies at room temperature in an airtight container for up to 5 days.
• These cookies can also be frozen after baking for longer storage.

• Prep Time: 45 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Nutella cookies, churro cookies, stuffed cookies, cinnamon sugar cookies, easy dessert, chocolate filled cookies