#churro

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Nutella Stuffed Churro Cookies 🤎✨ Cookie Dough • ½ cup (113 g) unsalted butter, softened • ¼ cup (50 g) granulated sugar • ½ cup (100 g) packed brown sugar • 1 large egg (50 g) • ½ tsp (2 g) vanilla extract • ½ tsp (2.5 g) baking soda • ¼ tsp (1.5 g) salt • 1¾ cups (219 g) all-purpose flour Filling • Nutella (about ½–1 tsp or 5–10 g per cookie)@nutellausa Cinnamon Sugar Coating • ⅓ cup (67 g) granulated sugar • 1 tbsp (8 g) ground cinnamon 🍫Instructions Freeze small dollops of Nutella (about ½–1 teaspoon each) on a parchment-lined plate for 20–30 minutes, or until firm. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract. Add the baking soda, salt, and flour, mixing just until a soft dough forms. Scoop about 2–3 tablespoons of dough (30–45 g) and flatten slightly. Place a frozen Nutella dollop in the center and seal the dough completely around the filling. In a small bowl, combine the granulated sugar and cinnamon for the coating. Roll each cookie in the cinnamon sugar mixture and place on a parchment-lined baking sheet. Refrigerate the shaped cookies for at least 1–2 hours before baking to help prevent spreading. Once chilled, bake for 10–12 minutes, until the edges are set and the centers are still soft. Let cookies cool on the baking sheet before transferring to a cooling rack. #nutella #cookies #foodtok #churro #cookierecipe

cheff.omi 🍓✨

1,000,000 views • 2 days ago

cheff.omi's profile picture

Nutella Stuffed Churro Cookies 🤎✨ Cookie Dough * ½ cup (113 g) unsalted butter, softened * ⅓ cup (67 g) granulated sugar * ½ cup (150 g) packed brown sugar * 1 large egg * ½ tsp vanilla extract * ½ tsp baking soda * ¼ tsp salt * 1 tsp ground cinnamon * 1½ cups (186 g) all-purpose flour Filling * Nutella (about ½–1 tsp per cookie) Cinnamon Sugar Coating * ⅓ cup (67 g) granulated sugar * 1 tbsp ground cinnamon Chocolate Bottom * 1½–2 cups (255–340 g) milk or semisweet chocolate, melted 🤎 Instructions Freeze small dollops of Nutella (about ½–1 teaspoon each) on a parchment-lined plate for 20–30 minutes until firm. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract, then add the baking soda, salt, cinnamon, and flour, mixing just until a soft dough forms. Scoop about 2–3 tablespoons of dough, flatten slightly, place a frozen Nutella dollop in the center, and seal the dough around the filling. Roll each cookie in the cinnamon sugar mixture and place them about 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, until the edges are set and the centers are still soft. Let the cookies cool completely. Melt the chocolate and spread a thin layer into the bottoms of silicone muffin molds or onto a parchment-lined tray, then gently press each cooled cookie onto the melted chocolate. Refrigerate for 10–15 minutes, or until the chocolate is fully set. Enjoy! 🤎✨ #nutella #churro #cookies #baking #churrocookie

cheff.omi 🍓✨

101,600 views • 1 month ago