I really like Nutella. There is just something about- a chocolately spread that tries to make you feel like you are being healthy, but really you are just being indulgent… I mean, have you ever read what Nutella has to say about itself on its’ label before?
“Hazelnut Spread with Skim Milk & Cocoa”
“NO Artificial Colors”
“NO Artificial Preservatives”
“An example of a tasty yet balanced breakfast: a glass of skim milk, orange juice, and Nutella on whole wheat bread”
And while all these things hold true and happen to be my rationalization for eating Nutella on a frequent basis, the fact of the matter still remains- the first ingredient listed is sugar. Hazelnuts, skim milk, and cocoa don’t even appear until the third ingredient in. And for those of you that don’t know this about ingredient labels, they list them by amount contained in the products, starting with the highest. BUT when all is said and done, none of that stops me from enjoying my Nutella as you can see from these cookies hehe
Look at all the melty, chocolately goodness in that cookie cup…. Mmmm, to-die-for!
Of course if you don’t have Nutella, you can very easily substitute the filling with some sort of Hershey’s kiss, Rolo, or mini Reeses cup. Anything goes really.
And let me just assure you- if you can make cookie dough, you can make a cookie cup.
Heck, even if you can’t make cookie dough, go buy some store bought and follow the same technique. It’s super easy!
Start by filling a mini muffin tin with tablespoon-sized rounds. Be careful not to fill them too full.
OR you can use a muffin pan. I just prefer smaller, bite-sized cups.
Bake them away for 10 minutes or until golden brown.
Now you want to take whatever you have on hand in the kitchen (even your thumb would work, just make sure the dough has cooled a bit), and press an indentation into the center to hold your Nutella.
If you are using a regular sized muffin tin, the bottom of a shot glass works well.
I used a tart press thingy I have from Pampered Chef.
If you don’t use Nutella and instead use some other candy, just use the candy!
Once you’ve got the indentation, go ahead and fill them up! The heat of from the cookie will start to melt the Nutella and make it really easy on you. I put a dab in each of mine and then went back to the beginning, swirled the melted Nutella around and added some more to each to fill perfectly.
And that is all there is to it!
Now isn’t that pretty impressive?
Not to mention- DELICIOUS!
- 1 cup butter (softened)
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 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°F. Grease your mini muffin tin (unless non-stick).
- In medium bow, combine flour, baking soda, and salt; set aside.
- Cream butter and both sugar in bowl until light, smooth and fluffy, about 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla until fully incorporated. Add flour mixture and mix until just combined.
- Roll dough into tablespoon sized balls. 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 Tb 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. Remove from pan and serve.
Cookie dough can be kept in the freezer and baked frozen for fresh cookie cups!
Adapted from Daisy Chubb