These copycat Crumbl cookies are Nutella-filled snickerdoodle cookies. You won’t want to share them!
There is a new cookie queen in town, and I’m happy to say that it’s not me!
My 12-year old daughter has been bitten by the baking bug and has been excited to recreate all kinds of cookies from Crumbl. She has already baked several varieties and is determined to make more.
She was off from school one day while my husband and I had to work. I asked her if she wanted to bake some cookies and she happily agreed. When we looked in the pantry for ingredients, we were glad to see that we had everything we needed for these hazelnut churro cookies.
I am pleased to share that I did not help with these cookies at all. My only involvement was taking out the mixer and showing Addie where the cream of tartar was.
These cookies baked up super soft and puffy. My daughter said that the hazelnut spread could have used more time in the freezer, and she could have used more for the filling. My husband declared these a 5 out of 5, so you can rest assured knowing that they are pretty close to perfect.
Looks like I am slowly losing my spot in the kitchen. I will happily yield to the new baker in the family!
Husband’s rating: 5 out of 5 (a rare perfect score!)
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Copycat Crumbl hazelnut churro cookies
- 1 stick (8 Tablespoons) unsalted butter softened
- ½ cup granulated sugar
- 2 Tablespoons brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and ½ cups all-purpose flour
- 2 Tablespoons corn starch
- ¼ teaspoon cream of tartar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 Tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ½ cup hazelnut spread like Nutella
Freeze the hazelnut filling
- Using a spoon, scoop out 7 equally sized dollops of your hazeKnut spread and place it on a plastic lined paper plate. Place in your freezer for at least 15 minutes to allow it to harden a bit.
Bake the cookies
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 1-2 minutes.
- Add the egg and vanilla extract and mix until blended.
- Turn the mixer to low and slowly add in the flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, and salt until no dry streaks remain.
- Using a medium cookie scoop or two spoons, scoop out 7 equal portions of the cookie dough. Take one portion and flatten it in the palm of your hand. Add the chilled hazelnut dollop and press it into the middle of your flattened dough. Wrap the dough around the hazelnut so it is completely covered. Set aside and repeat with the other dough.
- In a small bowl, whisk together the cinnamon and sugar. Take one cookie dough ball and roll it in the cinnamon sugar mixture. Place the cookie dough ball on your prepared baking pan, making sure to leave at least 2 inches one between each one.
- Bake in your preheated oven for 12 minutes and allow the cookies to cool completely before serving.