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 TikTok