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When making Frozen Yogurt Churro Cookie Bombs, achieving the right dough texture is crucial for a successful outcome. The dough should be soft and pliable, yet firm enough to hold its shape. The ideal consistency is similar to that of playdough—smooth, not too sticky, and easy to work with. If the dough feels too sticky, you can add a little more flour, a tablespoon at a time, until it reaches the desired consistency.

Frozen Yogurt Churro Cookie Bombs

Discover the mouthwatering world of Frozen Yogurt Churro Cookie Bombs, a perfect fusion of crunchy churros and soft cookies filled with creamy frozen yogurt. This delightful treat offers a fun surprise with every bite, making it ideal for summer gatherings or cozy nights in. With simple ingredients that cater to diverse dietary preferences, you can customize flavors and fillings to suit everyone's taste. Dive into this imaginative dessert that promises both flavor and fun!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon cinnamon (plus extra for garnish)

1/2 cup frozen yogurt (your favorite flavor)

1/2 cup granulated sugar (for rolling)

1/2 teaspoon cinnamon (for rolling)

1 cup chocolate chips (optional, for dipping)

Instructions
 

Prepare the Dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

    Add Wet Ingredients: Add the egg, vanilla extract, and cinnamon to the butter mixture. Mix until well combined. Gradually incorporate the dry ingredients, mixing until the dough comes together. Be careful not to overmix.

      Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to let it firm up.

        Scoop the Frozen Yogurt: While the dough chills, scoop out small balls of frozen yogurt (about 1 tablespoon each) onto a baking sheet lined with parchment paper. Place them in the freezer to harden for about 1 hour.

          Form the Cookie Bombs: Preheat your oven to 350°F (175°C). Once the dough is chilled, take small pieces of dough (about 1.5 tablespoons each) and flatten them in your palm. Place a frozen yogurt ball in the center of each dough circle and carefully wrap the cookie dough around the yogurt, sealing it completely. Roll the bomb into a smooth ball.

            Roll in Cinnamon Sugar: In a small bowl, mix the 1/2 cup of granulated sugar with 1/2 teaspoon of cinnamon. Roll each cookie bomb in the cinnamon sugar mixture until fully coated.

              Bake: Place the bombs on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly soft, but they will firm up as they cool.

                Cool and Serve: Allow the cookie bombs to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Optionally, melt the chocolate chips in a microwave-safe bowl and serve as a dipping sauce on the side.

                  Prep Time: 30 minutes | Total Time: 1 hour 45 minutes | Servings: 12