Nutella Cookie Cups

Give me a jar of Nutella, and I’d be happy ’til death do we part.

Hold on. One second. I’m just licking the nutella from my fingers and brushing off cookie crumbs from the computer so I can try to describe how perfect these cookie cups are.


“Did i hear mumbling from the behind” ??
“You don’t love the chocolately wonderfulness of nutella” ??
Is it even possible for someone not to like nutella? That sounds like some sort of illness, and anyone who doesn’t like nutella should see their doctor immediately  🙂  Write this date on your calendar, because that’s all about to change, when you sink your teeth into a warm slightly underbaked cookie with a bit of melty Nutella nestled in its center…
…you get the picture ??


These cookie cups are surprisingly easy to make. All you need is your favorite sugar cookie dough, jar of Nutella, and a muffin pan. Also they are cute, and bite-sized which is always fun for Holiday desserts. You know, portion control. Unless you have like a huge bunch of these. Sort of defeats the purpose.


4.3 from 3 reviews
Nutella Cookie Cups
Prep time
Cook time
Total time
Recipe type: Dessert, Cookies
Serves: 12
  • cookie dough
  • 1 cup (2 sticks) butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • pinch of salt
  • filling
  • ¾ to 1 jar of Nutella — it all depends on how heavy your hand is!
  1. Preheat your oven to 375 degrees F.
  2. Lightly spray muffin pans with baking spray or use silicone muffin pan.
  3. Cream butter in a mixing bowl, gradually add both sugars and continue creaming until light and fluffy.
  4. Beat in eggs and vanilla and mix thoroughly.
  5. In a separate bowl, sift the flour, salt, and baking soda with a wire whisk until combined.
  6. Slowly add to wet ingredients until just combined.
  7. Roll dough into balls 1.5 inches thick.
  8. Place them in the muffin pan (do not squish down yet!) and bake for 10-12 minutes, until golden brown but not too dark around the edges.
  9. Remove from oven and use a shot glass or similar object to press your baked cookies down as soon as they come out of the oven.
  10. It creates a perfect hole for your Nutella to melt in!
  11. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.
  12. Let cool 15-20 minutes in pan (At first the Nutella is nice and melty – be sure to eat at least one cup this way!), and serve.
  13. Store leftovers in an airtight container for 3-4 days, or freeze for a convenient treat.


Conclusion – despite all of my efforts to describe how perfect these cookie cups are, I’m not sure there are good enough words. So if you come up with a good suggestion, feel free to leave a comment.

30 thoughts on “Nutella Cookie Cups

  1. Pingback: Peanut Butter Blondies | Cakescottage

    1. cakescottage Post author

      Hi, Hezzy
      Flour hands and work surfaces and it should keep dough from sticking.
      You can chill dough in the fridge before rolling into balls.
      Should make it a lot easier to handle.

  2. Kevin | keviniscooking

    These looked too good not to try. Although I must say is the number they make only 12 not 24 because my rolled dough balls were easily 3 inches round and filled the entire 2″ muffin pan for 12. They were gigantic and a little undercooked at 12 minutes so I went to 16 and took them out.

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  7. Carlyn

    This might be a dumb question, but where do you i corpOrate the cookie dough, or is that what you actually make with the flour ?

  8. Wendy

    We don’t have ready-made cookie dough in South Africa (as far as I’m aware – have never seen it in the supermarkets). Your cookie base was very coconut-ty. Do you perhaps have a way for us to make the base, in other words a full recipe of what you’d put inside if you didn’t have the cookie dough. I would love to try this and I’m absolutely crazy for anything coconut, but I’m missing some of the ingredients. Any help you can provide would be most appreciated. Thanks, Wendy 🙂

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  11. Rebecca

    Hi! I make these using mini-muffin pans and chocolate chip cookie dough. They’re a HUGE hit! Everyone loves the little bite-sized morsels of heaven!

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  15. Alicia

    Just tried. Love the idea. There is definitely way too much batter to just make 12. Next time I will follow my gut and make them way smaller. Thanks for the yummy idea and recipe. The batter is nice.

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  17. Cristi

    Can I use just regular pre-made cookie dough? Why all the extra ingredients that make cookie dough if you already have cookie dough in the ingredients? Thanks!


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