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A hand holding a stack of 5 Crumbl Hazelnut Churro Cookies broken in half, against a beige background.
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Crumbl Hazelnut Churro Cookies

Soft churro cookies surround a generous dollop of hazelnut spread. This cookie is soft, flavorful, and absolute perfection!
Course Dessert
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 12 cookies
Calories 472kcal

Ingredients

  • 3/4 cup Nutella or hazelnut spread

Cinnamon Sugar

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Cookie Dough

  • 1 cup unsalted butter softened to room temperature, if using salted butter reduce the salt in the recipe to 1/2 teaspoon
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Instructions

  • Preheat to 350°F. Line a baking sheet with parchment paper or a baking mat and set aside.

Cinnamon Sugar

  • In a small bowl add the granulated sugar and cinnamon. Stir to combine. Set aside. We will roll the cookie dough balls in this mixture before baking.

Freeze Nutella

  • Use a 1 T size cookie scoop and scoop Nutella onto a wax paper lined plate. Freeze for 10 minutes or until firm. 

Make the Cookies

  • In the bowl of a stand mixer or using hand beaters, cream the butter, brown sugar and granulated sugar on medium speed for 2 minutes.
  • Add the eggs and vanilla extract and mix to combine. Use a rubber spatula to scrape down the sides of the bowl.
  • Add the flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Mix to combine.
  • Portion dough into 1/4 cup balls. Use a tablespoon sized measuring spoon (or your thumb) to create an indent in the center of each ball. Remove the frozen nutella from the freezer and place 1 Nutella round in each indentation, then roll the dough around the Nutella. And finally roll in the cinnamon sugar mixture. 
  • Place 6 cookie dough balls per baking sheet. Press down gently on the cookie with the palm of your hand to create a very thick disk. 
  • Bake for 11-13 mins or until the edges and tops are set and the centers are no longer shiny. Remove from the oven, let the cookies cool on the pan for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Store these cookies at room temperature in an airtight container or Ziplock bag for 3-4 days or in the fridge for up to 7 days. 
To freeze, let the cookies cool completely before wrapping individually in plastic wrap then storing in an airtight container or Ziplock bag in the freezer for up to 2 months.

Nutrition

Calories: 472kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 404mg | Potassium: 171mg | Fiber: 2g | Sugar: 37g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg