Today on The Stay At Home Chef
I'm showing you how to make Nutella Stuffed Churro Cookies.
We're turning delicious churros into cookie form and stuffing them with delicious Nutella,
or I'll even show you how to stuff it with milk chocolate,
for a delicious treat the whole family will love.
We're going to start by creating some little discs of frozen Nutella to put into the middle of our cookies.
Simply line a little baking sheet with parchment paper,
and you're gonna add on little 1-2 teaspoon sized dollops of Nutella right on that parchment paper.
These cookies can handle as much as 1 tablespoon in the center of your cookie.
I find that the 13 ounce jar is the perfect amount for this recipe, which makes 24 cookies.
Pop these in the freezer for about 30 minutes while you get your dough ready.
For the dough you'll need 1 cup of softened butter,
and we'll place that into a mixing bowl, along with 1/4 cup of softened cream cheese,
we're gonna cream those together with 1 cup of sugar using a hand mixer,
or you can use a stand mixer with a paddle attachment.
Once it's a nice creamy smooth paste like consistency, add in 1 egg and 1 teaspoon of vanilla extract.
Then we can mix this in which will take about 30 seconds.
Then we'll be able to add in 3/4 teaspoon of salt,
1 teaspoon of baking powder, and 1/4 teaspoon of baking soda.
I like to give these a quick mix,
just a couple of seconds so that the ingredients get evenly dispersed before adding in 3 cups of all purpose flour.
Then as the flour starts to get mixed in, this is optional,
but I like to keep my cookies nice and moist and chewy by adding in 2 tablespoons of corn syrup.
Continue mixing until you've got a nice, thick cookie dough,
that when pressed together holds its shape.
Now if you're using a stand mixer, the dough will probably form a ball all on its own.
Line 2 baking sheets with parchment paper for baking your cookies.
Then in a small bowl we're gonna stir together 1/2 cup of sugar with 2 teaspoons of cinnamon to create our rolling mixture
that we're gonna roll our cookies in, just like the coating for a churro.
Pinch off about 2 tablespoons worth of dough, roll it into a quick ball,
and then flatten it into the palm of your hand.
Then we'll grab one of those now frozen pieces of Nutella,
place it into the center, and then gently wrap the dough around the piece of Nutella,
and roll it back into a ball.
Then roll it in the cinnamon sugar mixture to coat,
and my warm hands rolling that dough makes that sugar stick a lot better.
Then place the cookie on to your prepared baking sheet.
Repeat this process with all of your remaining cookie dough,
and if your Nutella starts to get a little too messy,
just pop it back in the freezer to harden again.
Slide your cookies into the fridge to chill while you preheat your oven to 350 degrees.
Now if you don't want to stuff your cookies with Nutella, another option is to use little milk chocolate,
or you can use dark chocolate if you'd like to, little bits of candy bar,
and I find that Dove produces just the right size.
You can even just chop up your favorite chocolate candy bar and stuff that inside.
Just be warned that it will re-solidify,
so you won't retain that ooey, gooey center like you would with the Nutella.
Baked your chilled cookie dough in the 350 degree oven for about 14 minutes.
Let the cookies cool on the pan for at least 15 minutes before you try and remove them.
I know it will be tempting because these are absolutely delicious warm,
but do let them rest for at least 15 minutes, otherwise they might fall apart.
Thanks for watching.
You can find the full written recipe in the video description.
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