Monah

NUTELLA FILLED CHURRO COOKIES:

Nutella portions: 6-8 (1 tablespoons each)

COOKIE DOUGH:

Butter: 113g
Brown sugar: 100g
Castor sugar: 50g
Egg: 1 large
Vanilla essence: 1 teaspoon
All purpose flour: 190g
Baking powder: 1/2 teaspoon
Baking soda: 1/2 teaspoon
Cinnamon powder: 1 teaspoon
Salt: 1/4 teaspoon

CINNAMON SUGAR:

Castor sugar: 100g
Cinnamon powder: 2 teaspoons

INSTRUCTIONS:

Nutella Filled Churro Cookies
1. Prepare the Nutella filling
Line a small tray or plate with parchment paper.
Scoop 6-8 portions of Nutella, approximately 1 tablespoon each, onto the parchment paper.
Freeze for 1 hour or until completely firm.

2. Prepare the cookie dough
In a mixing bowl, add softened butter, brown sugar and castor sugar. Beat until creamy and well combined.
Add the egg and vanilla essence. Mix until smooth.
In a separate bowl, combine all-purpose flour, baking powder, baking soda, cinnamon powder and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a soft cookie dough forms. Do not overmix.
Cover the dough and refrigerate for 30 minutes.

3. Shape the cookies
Divide the dough into 6-8 equal portions.
Flatten each portion into a disc and place one frozen Nutella portion in the centre.
Carefully wrap the cookie dough around the Nutella, sealing the edges completely so the filling doesn’t leak out.
Roll into balls and freeze for at least 30 minutes to an hour.

4. Prepare the cinnamon sugar
In a bowl, mix castor sugar and cinnamon powder until well combined.
Roll each frozen cookie dough ball generously in the cinnamon sugar until fully coated.

5. Bake
Preheat your oven to 180°C.
Arrange the cookies on a baking tray lined with parchment paper, leaving enough space between them.
Bake for approximately 10-12 minutes, or until the edges are set and the centres are still slightly soft.
Allow the cookies to cool on the baking tray for 10–15 minutes and again roll them in the sugar cinnamon to get that perfect churro flavour.

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