Nutella Churro Cookies

Where are my churro fans at? I am all about a fresh hot churro! There’s something about the crispy texture of the fried dough rolled in sweet cinnamon sugar that just calls my name, I’m drooling just thinking about it. There’s a big debate on whether or not churros should be dipped in sauce or not. Arguably the best sauce to dip churros in is Nutella.

Now because churros aren’t the simplest thing to make at home, I wanted to try and create a Nutella Churro Cookie. If you are familiar with the cookie chain Crumbl, they also make a Nutella Churro cookie, which in my opinion is the only cookie worth going there for. This cookie is essentially my own version of that cookie.

Tips & Tricks

• The browned butter is absolutely necessary for these cookies, please don’t skip it or the cookies will not taste or turn out the same.
• I find that scooping the Nutella before freezing it is easiest done with two regular spoons. I take a spoon and eyeball 1/2 tbsp with it and then scrape it off with the other spoon down onto the parchment paper.
• The Nutella in some of the cookies may ooze out of the top, but that’s totally fine and honestly makes these cookies even more aesthetically pleasing.
• Cooking time may very between 14 and 16 minutes. As soon as the cookies get a slight golden brown on the top, they are done!

Nutella Churro Cookies

Ingredients:

• 2 sticks butter (salted or unsalted)
• 1 1/2 cups brown sugar
• 2 large eggs + 1 egg yolk
• 1 tbsp vanilla
• 1 tsp cinnamon
• 2 3/4 cup all purpose flour
• 1 tsp salt
• 1 tsp cream of tarter
• 1 tsp baking soda
• 6-8 tbsp Nutella
• 1/4 cup brown sugar (reserved for the cinnamon sugar)
• 1/4 cup white sugar (reserved for the cinnamon sugar)
• 1 tsp cinnamon (reserved for the cinnamon sugar)

1. First you need to prepare the Nutella. Scoop 1/2 tbsp sized dollops onto small pan lined with parchment paper until you’ve made 16 dollops. Freeze dollops for 2-3 hours.
2. Next you need to brown the butter. In a medium sauce pan melt butter over medium heat, cover with a lid. Cook until the mixture starts to foam, stir every few minutes to avoid burning. Butter is done when its a light toasty brown color. Set melted butter aside to cool slightly while you prepare the remaining ingredients.
3. In a mixing bowl or bowl of a stand mixer add flour, salt, cream of tarter, cinnamon and baking soda. Stir to combine.
4. Once browned butter has cooled slightly pour it into a separate small bowl and whisk in brown sugar, eggs, egg yolk and vanilla.
5. Combine wet and dry ingredients until no flour streaks remain.
6. Using a 2.5 oz or 1/3 cup sized cookie scoop, scoop cookie dough into balls. Remove Nutella from the freezer and wrap each dough ball around a dollop of frozen Nutella so that the Nutella is completely encased inside the dough.
7. Chill dough in the fridge for a minimum of 2 hours, or overnight.
8. Once dough has chilled, preheat oven to 375 degrees.
9. In a small bowl combine cinnamon, sugar and brown sugar and stir to combine. Remove cookie dough from the fridge and roll each dough ball liberally in the cinnamon/sugar mixture.
10. Spray a half sheet pan with cooking spray and bake 6 cookies at a time for 12 minutes. At the 12 minute mark, remove cookies and bang the pan hard on the counter 2-3 times. (Just like you do with my Browned Butter Chocolate Chip Cookies).
11. Return to the oven for 2 minutes and then repeat the pan banging again. Your cookies are done when they are just barely golden around the edges and are no longer in a tall dome shape. You may need to add another 2 minutes once you have banged the cookies a second time. Just repeat this step until your cookies are cooked. (Returning to the oven for 2 minutes and pan banging).
12. Allow to cool for 5-10 minutes and then enjoy warm!