Churro Cookies with Hot Chocolate Filling
The soft cookies are packed full of cinnamon spices, and then a surprise centre of warm molten chocolate. The chocolate comes from frozen chocolate spread. By freezing, it ensures the result is molten, and gooey and lovely, as opposed to firm!
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Servings: 20
Ingredients
- 20 tsp Chocolate Spread
- 125 g Unsalted Butter Melted
- 120 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 275 g Plain Flour
- 3 tsp Baking Powder
Instructions
- Firstly, take a small baking tray/plate/plastic Tupperware lid or similar. Lay on a sheet of baking paper. Dollop teaspoons of chocolate spread, just spaced apart. Freeze while you make the rest (this makes the molten filling).
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour, baking powder and cinnamon, and fold until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!).
- Cover and chill in the fridge at least 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2-3 large baking trays. Roll into about 20 balls (use a tablespoon to scoop balls of dough). Place on lined baking sheets.
- Place an indentation in each ball using your thumb/a teaspoon. Place a frozen chocolate spread medallion into each cookie centre. Wrap the dough to ensure the chocolate is totally sealed in.
- Bake 10-12 minutes, until golden and just crisping up at the edges (they continue to cook a little once removed). Let cool on a wire rack - best eaten warm but let cool a little first!