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 teaspoon 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 tablespoon Milk
- 1 teaspoon Vanilla Extract
- 110 g Strong Bread Flour
- 100 g Plain Flour
- Pinch Salt
- ½ teaspoon Baking Powder
- ½ teaspoon 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 ¾ of one piece of cookie dough into a muffin tin hole. Add a teaspoon of frozen Nutella in the middle. Add the remaining ¼ 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.
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!Nutrition
Calories: 275kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 26mgSodium: 77mgPotassium: 96mgFiber: 1gSugar: 20gVitamin A: 168IUCalcium: 33mgIron: 1mg
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