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.
- 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
- ¾ to 1 jar of Nutella — it all depends on how heavy your hand is!
- Preheat your oven to 375 degrees F.
- Lightly spray muffin pans with baking spray or use silicone muffin pan.
- Cream butter in a mixing bowl, gradually add both sugars and continue creaming until light and fluffy.
- Beat in eggs and vanilla and mix thoroughly.
- In a separate bowl, sift the flour, salt, and baking soda with a wire whisk until combined.
- Slowly add to wet ingredients until just combined.
- Roll dough into balls 1.5 inches thick.
- 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.
- 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.
- It creates a perfect hole for your Nutella to melt in!
- 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.
- 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.
- 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.