Recipe: Mini Nutella Cookie CupsAuthor: DaisyChubb | Filed under: Recipes
I just had a thought, and then another thought! I thought I wanted to jump into a pool of Nutella. Then I thought that would not be the best idea. I would rather look into Nutella’s eyes and lose myself in that pool of melty, gooey, chocolatey goodness.
Oh Nutella! Nutella rules the waves!
I can’t believe I’ve never heard of putting cookie dough in a mini muffin tin before. It’s absolutely brill! A lemon cookie with a dollop of jam perhaps – reinvents the jamjam! Maybe. I’m getting sidetracked – the real star of this cup is the Nutella which brings a ferrero rocher quality to a mini cookie cupcake. I ran across this recipe for Peanut Butter Nutella Cups totally by accident and knew I had to try something similar, as it was the perfect vehicle for Nutella! Truly.
For this recipe I wasn’t feeling the peanut butter cookie so I went with a brown sugar-style cookie – think chocolate chip cookie dough without the chocolate chips! That said, this recipe with mini chocolate chips in the dough would also be amazing 😉 I also didn’t roll my cookie in sugar – there was more than enough sugar in the dough and I wanted a subtle cookie that highlighted the Nutella and wasn’t too sweet.
Let’s talk logistics!
+ Use a shot glass 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! You can also use a spoon, just be sure to leave enough cookie around the edge to keep the goo in. Also – do not use your thumb! Just covering my bases 😉
+ When you put your tbsp of Nutella into the warm cups, don’t touch it at first. Just plop it in and let the warm cookie work it’s magic. After you fill them all- go back to the first one and you’ll find it’s perfectly melted, so give it a swirl with your spoon and your cups will be poifect. At first the Nutella is nice and melty – be sure to eat at least one cup this way! After a few hours the Nutella solidifies again, but creates this great seal that keeps the cookie moist and amazing. They kept for a few days – they may even keep longer – the trick is making them last that long!
+ After the cookie cups have cooled (alliteration!), give them a gentle twist and then should pop right out of the muffin tin. If not, use a butter knife to gently pry along the sides and they should be picture perfect!
(Makes enough for 2-3 dozen)
Chocolate Chip Cookie recipe adapted from AllRecipes (sans chips)
1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Jar of Nutella(12 tablespoons per batch)
Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).
Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!
Roll dough into balls 1.5 inches thick.
Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.
When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. 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 tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour, which then makes them safe to transport! To share.. you know? Sharing?
This recipe made enough for 3 batches for me. I kept the dough in the freezer and rolled/baked them from frozen and they were perfect!
Enjoy – these gooey little bastards are to DIE for! yay!
For my next experiment… chocolate chocolate chip cookie dough with peanut butter icing in the middle? mwahaha somebody pay me to do this please 😉
Out of Nutella? I buy mine for SUPER cheap at Amazon!