Nutella Stuffed Cookie Cups make the best dessert, brunch, or after-school snack! These fun chocolate cookies filled with Nutella are baked in a muffin pan for the absolute best crunch. Everyone will love them. Enjoy!
Table of Contents
Key Ingredients for the Nutella Stuffed Cookie cups
- Unsalted butter
- Light brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Semi-sweet chocolate chips
- Nutella
How to make the stuffed cookie cups
The method to make these stuffed cookies is very easy:
- First, make the chocolate chip cookie dough. Then press the cookie dough into the muffin tins.
- Add a dollop of Nutella and cover with flattened cookie dough.
- Bake in the oven at 320ºF (160ºC) for 20 to 25 minutes until the edges are golden.
Pro Tips for Nutella-stuffed cookie cups
- Add a teaspoon of flaky salt to the chocolate chip cookie dough to add a nice depth of flavor. You can also sprinkle salt after baking the cookies.
- Allow the cookies to cool down before removing them from the muffin pan to avoid breaking them up.
How to store the cookie cups?
Store the Nutella stuffed cookie cups in an airtight container at room temperature for up to 3 days. Honestly, we don’t think they’ll last that long! 😉
More cookie recipes
- Easy Cinnamon Sugar Cookies
- Cream Cheese Cookies
- 3-Ingredient Peanut Butter Cookies {Keto & Low Carb}
- Fudgy Chocolate Brownie Cookies
Nutella Cookie Cups
by eatwell101
Yield: 6 servings
Prep Time: 15 min
Cook Time: 20 min
Nutella stuffed chocolate chips cookie cups are chewy and fudgy. Completely addictive and so easy to make!
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cups semi-sweet chocolate chips + some for the top
- 1/2 cup Nutella
Instructions
- Preheat your oven to 320°F (160ºC) and lightly butter a 6-cup standard muffin pan (or a 12-cup mini muffin pan).
- Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and sugar in a large bowl at medium speed until creamy; add in the whole egg and vanilla and mix until combined. Reduce the speed to low and add the flour mixture; beat just until incorporated. Finally, fold in the chocolate chips using a spatula.
- Use a medium cookie scoop to place a scoop of cookie dough into each muffin cup. Press the dough with your fingers to line the bottom and edges of the cups. Add a teaspoon of Nutella in the bottom. Add a second scoop of cookie dough, a little smaller and flattened, over the Nutella, pressing gently on the edges to cover. Top with more chocolate chips if you like, pressing gently.
- Bake the cookie cups for 20 to 25 minutes, until the tops and edges are set, and a toothpick inserted in the center comes out with a few crumbs. Let the cookie cups cool in the pan on a wire rack for 10 minutes.
- Gently loosen the Nutella-stuffed cookie cups from the muffin pan and transfer them to a wire rack to cool completely. Enjoy! ❤️
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