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.
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“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 ??
Anywaaaays,
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.
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.
Nutella Cookie Cups
Rate this RecipeIngredients
- 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
- 3/4 to 1 jar of Nutella — it all depends on how heavy your hand is!
Instructions
- 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.
What is filling ?
Hi Payton,
Filling is nutella spread.
Thanks for stopping by !
All the best
Had a had time rolling dough into balls. how do you get it from sticking everywhere?
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.
Are these made in a regular 2″ muffin pan or a mini muffin pan
Hi, Deborah
These Cookie Cups are made in standard muffin pan (2″)
Thanks
Nutella in a cookie shaped as a cup.. Yum. I love nutella and i use it alot in my recipes. Thanks for such a great recipe.
Dan,
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.
The recipe actually states 12 and not 24.
Could you make the cookie-cup out of a peanut-butter cookie dough? Maybe that would taste like a reese’s cup
Yummy yummy, I eat almost everday Nutalla at breakfast. But this week I would like to try this! Thnx for sharing:)
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 ?
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 🙂
May I use something instead Nutella? I don’t like Nutella 🙁
Just kidding 😉
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!
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.
Hi,
I love your recipes. The Nutella Cookie Cups is one of my favorite.
You can see my adventure using your recipe on
http://www.5starcookies.com/2016/09/05/nutella-oreo-cookie-cups-charlie-bit-finger/
Thank you,
Cookie
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!
Made these today using a 1 1/2 teaspoon cookie scoop and mini muffin pan. Made 44 mini cups. Filled half with Nutella and half with Carmel and peanuts, topped with melted milk chocolate. I think they taste better after fully cooled, but both were delicious!