Nutella Cups – I love Nutella and I love Cookies so this cookie cup in which smooth creamy Nutella is encased inside a crisp cookie cup exterior, is right up my street. In this recipe, a browned butter cookie hides a gooey Nutella filling making these the most delicious Cookie Cups ever!!
Nutella Cups
For this recipe, I used a browned butter cookie recipe for maximum flavour.
Then rounds of Nutella are frozen and added to the middle of the Cookies in muffin tins.
Then bake till crispy on the outside and goody in the middle.
Tin
I used a standard muffin tin and then spray with cooking oil.
Mould the cookie dough into the tins and add the Nutella to the middle!
Dough
The dough itself is easy to make.
It is a standard brown butter cookie dough that can be made with a stand or hand mixer or even a wooden bowl and spoon.
Tips for making Nutella Cups
Make sure that the cookie dough is properly sealed.
You can use Biscoff or Caramel instead for a different flavour altogether!
Ingredients
Unsalted Butter – Browning the Butter brings out a deliciously nutty depth of flavour.
Dark Muscavado Sugar – For a rich molasses flavour. Dark Brown also works.
Oil – A neutral flavoured oil such as vegetable oil.
Caster Sugar – Or Granulated.
Egg – To bind and emulsify the ingredients.
Milk – Again this is just to bind the ingredients. Water also works.
Strong Bread Flour and Plain Flour – A combination of the two makes for chewier cookies which hold the nutella better.
Nutella – Or any Hazlenut Chocolate spread.
Salt – Just a pinch.
Baking Powder and Bicarbonate of Soda – to add a slight lift.
Chocolate – Finely chopped chocolate or chocolate chips are perfect here.
How to brown Butter
To brown butter, add cubed butter to a pot.
Cook, stirring often, until it foams.
Once the foaming subsides let it brown for 5–8 minutes over medium low heat.
How to make them
Line a baking tray with baking paper.
Add 12 individual heaped teaspoons of Nutella on top of the baking paper. Place in the freezer for 30 minutes.
Grease a 12 hole muffin tin with butter or spray with oil.
Brown the butter until it is a deep amber colour then set aside to cool in a heat proof bowl.
Beat the sugars, oil, egg, milk and vanilla with the butter until combined.
Add flours, salt, baking powder and bicarbonate of soda.
Add the chocolate chips and mix till evenly distributed throughout the dough.
Gather the dough and place between 2 sheets of clingfilm. Place in the fridge for 30 minutes.
Preheat the oven to 190 C/Gas mark 5.
Divide the cookie dough into 12 balls.
Press 3/4 of one piece of cookie dough into a muffin tin hole.
Add a tsp of frozen Nutella in the middle.
Add the remaining 1/4 of cookie dough and mouth over the top.
Repeat with the remaining Cookie Dough and Nutella.
Place the tray in the oven and bake for 11 – 12 minutes until golden brown.
Cool for 15 minutes then using a butter knife, tease the edges and gently turn over to remove the cookie cups from the moulds.
Set aside to cool on a cooling rack and devour when you are ready.
Storage
Counter top – These cookies keep well for up to a week in an airtight container.
Freeze Baked – They also freeze well for up to 3 months. Allow to cool completely, the transfer to a large airtight container with baking paper between the layers.
Defrost – They will take roughly an hour to defrost.
Freeze Unbaked – They can also be frozen uncooked. Place the muffin tray in the freezer (double wrapped in cling film). Once solid, use a knife to gently release the cookie cups and freeze in freezer bags.
Bake from Frozen – Bake from the freezer for an additional 2 minutes – 14 – 15 minutes.
More Cookie Recipes:
2 Minute Microwave Cookie Dough
Pizza Hut Hot Cookie Dough Copycat
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Nutella Cups
Nutella Cups - I love Nutella and I love Cookies so this cookie cup in which smooth creamy Nutella is encased inside a crisp cookie cup exterior, is right up my street. In this recipe, a browned butter cookie hides a gooey Nutella filling making these the most delicious Cookie Cups ever!!
Ingredients
- 12 tsp Nutella
- 70 g Unsalted Butter
- 110 g Dark Muscavado Sugar or Dark Brown
- 40 g Oil Neutral flavoured
- 30 g Caster Sugar
- 1 large Egg
- 1 tbsp Milk
- 1 tsp Vanilla Extract
- 110 g Strong Bread Flour
- 100 g Plain Flour
- Pinch Salt
- ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 150 g Chocolate Chopped into small pieces
Instructions
-
Line a baking tray with baking paper.
-
Add 12 individual heaped teaspoons of Nutella on top of the baking paper. Place in the freezer for 30 minutes.
-
Grease a 12 hole muffin tin with butter or spray with oil.
-
Brown the butter until it is a deep amber colour then set aside to cool in a heat proof bowl. To do this cook, stirring often, until it foams, then browns, 5–8 minutes.
-
Beat the sugars, oil, egg, milk and vanilla with the butter until combined.
-
Add flours, salt, baking powder and bicarbonate of soda.
-
Add the chocolate chips and mix till evenly distributed throughout the dough.
-
Gather the dough and place between 2 sheets of clingfilm. Place in the fridge for 30 minutes.
-
Preheat the oven to 190 C/Gas mark 5.
-
Divide the cookie dough into 12 balls. Press 3/4 of one piece of cookie dough into a muffin tin hole. Add a tsp of frozen Nutella in the middle. Add the remaining 1/4 of cookie dough and mouth over the top. Repeat with the remaining Cookie Dough and Nutella.
-
Place the tray in the oven and bake for 11 - 12 minutes until golden brown.
-
Cool for 15 minutes then using a butter knife, tease the edges and gently turn over to remove the cookie cups from the moulds.
-
Set aside to cool on a cooling rack and devour when you are ready.
Recipe Notes
Storage
Counter top - These cookies keep well for up to a week in an airtight container.
Freeze Baked - They also freeze well for up to 3 months. Allow to cool completely, the transfer to a large airtight container with baking paper between the layers.
Defrost - They will take roughly an hour to defrost.
Freeze Unbaked - They can also be frozen uncooked. Place the muffin tray in the freezer (double wrapped in cling film). Once solid, use a knife to gently release the cookie cups and freeze in freezer bags.
Bake from Frozen - Bake from the freezer for an additional 2 minutes - 14 - 15 minutes.
Tips for making Nutella Cups
Make sure that the cookie dough is properly sealed.
You can use Biscoff or Caramel instead for a different flavour altogether!
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