Nutella Stuffed Churro Cookies

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Peanut Butter Stuffed Churros Cookies combine your favorite cinnamon and sugar churro flavors with peanut butter! Buttery soft cookies stuffed with gooey, melted peanut butter are delicious!

Churros brings back all the fondest memories: fairs, amusement parks, theme parks, and hanging out at Costco on Friday nights. Fried pastry dough coated with cinnamon sugar is simply unbeatable! We want you to be able to enjoy fritters anytime! The problem is, not everyone loves frying as much as we do. Enter: churros cookies.

Soft, buttery and covered in cinnamon icing, the Churro cookies we’ve come to know and love don’t need to be fried. We know we could have stopped there, churro cookies are delicious on their own, but why would we? We turned it up a notch and stuffed our churro cookies with peanut butter. You will love it!

  • Topping Variations:

    If you’d like to use chocolate instead of peanut butter, we’ve found that the individually wrapped Doves are the perfect size for a cookie! Just unwrap the chocolate, place it in the center of the dough disc, and wrap the dough around the chocolate like we did with the peanut butter.

    We’re sorry to report that caramel really can’t be used to fill these churro cookies. You can’t really taste the caramel other than the added sweetness.

  • timing:

    If you’re making chocolate-filled churro cookies for a special occasion, you’ll need to plan your time. This recipe calls for freezing the peanut butter for 30 minutes and refrigerating the prepared dough wrapped around the peanut butter for an additional 30 minutes. To save time, you can always freeze Nutella the night before you need it. After freezing for 30 minutes, simply remove all frozen Nutella, place them in a ziploc bag, and return them to the freezer until you are ready to use them.

  • Can I make these without a mixer?

    You’ll definitely want to use a hand mixer or stand mixer to beat the butter, sugar, and cream cheese.

A Batch of Chocolate-Stuffed Churros Cookies

If you liked this recipe, you might be interested in these other delicious churro-inspired recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

CLOSE UP: A churros cookie broken in half revealing the chocolate filling

Peanut Butter Stuffed Churros Cookies combine your favorite cinnamon and sugar churro flavors with peanut butter! Buttery soft cookies stuffed with gooey, melted peanut butter are delicious!

Preparation time 15 minute

cooking time 14 minute

Refrigeration and Freezing Time 1 Hour

total time 1 Hour 29 minute

raw material

cookies

  • 1 cup salted butter soften
  • 1 cup granulated sugar
  • 1/4 cup cream cheese soften
  • 1 big Egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 3/4 teaspoon Salt
  • 1/4 teaspoon baking soda
  • 3 cup all purpose flour
  • 2 tablespoon corn syrup Elective

For rolling

  • 1/2 cup White sugar
  • 2 teaspoon ground cinnamon

instruct

  • Line a baking sheet with parchment or waxed paper. Place 24 heaping teaspoon-sized dollops of peanut butter on prepared pan. Freeze until firm, about 30 minutes.

  • Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or with parchment paper.

  • In the bowl of a stand mixer, using the whisk attachment, cream the butter, sugar, and cream cheese until light and fluffy. Combine the vanilla and eggs, scraping the sides and bottom of the bowl to combine everything.

  • Switch the mixer attachment to the paddle or dough hook. Add the flour, baking powder, salt and baking soda until everything is combined. Add corn syrup, if using, to keep the cookies al dente and soft. Mix until fully combined.

  • In a small bowl, whisk together the sugar and cinnamon.

  • Take two tablespoons of dough and flatten it with your hands. Place a dollop of chilled peanut butter in the center, then wrap the dough around the peanut butter to form a ball. Roll in cinnamon-sugar mixture to coat. Arrange on prepared cookie sheets, twelve cookies per plate. This recipe makes 24 cookies.

  • Refrigerate for 30 minutes before baking.

  • Bake in preheated oven for 12-14 minutes.

  • Remove the pan from the oven and let the cookies cool on the pan for 15 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.

notes

You can replace Nutella with milk chocolate or dark chocolate instead of peanut butter. Use unwrapped chocolate candies, or break off your favorite chocolate chunks.

Serve: 1cookies | Calories: 258kcal | carbohydrate: 34G | protein: 3G | fat: 13G | Saturated fat: 9G | cholesterol: 31mg | sodium: 169mg | Potassium: 93mg | fiber: 1G | sugar: twenty oneG | Vitamin A: 279unit | calcium: 30mg | iron: 1mg

Peanut Butter Stuffed Churros Cookies