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–+ servings
3 Nutella Cups on a plate with Nutella oozing out of the middle

Nutella Cups

Safira
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!!
5 from 5 votes
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Prep Time 35 minutes
Cook Time 11 minutes
Freezer and fridge time 30 minutes
Total Time 46 minutes
Course Baking, Baking/Dessert
Cuisine American, british
Servings 12
Calories 275 kcal

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.

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
Keyword Biscoff cookies, Browned butter cookie cups, Browned butter cookies, Cookie Cups, Nutella Cups
Tried this recipe?Let us know how it was!