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Nutella Stuffed Churro Cookies Recipe

★★★★★

4.6 from 123 reviews
  • Author: Aiden
  • Total Time: 1 hour
  • Yield: 24 cookies 1x

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.

Ingredients

Scale

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

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

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Find it online: https://tastyplatesspot.com/nutella-stuffed-churro-cookies-recipe/