If you’re a dessert lover with a soft spot for chocolate, there’s a good chance you’ve already been swept off your feet by Nutella. But pair it with a warm, buttery cookie dough shell, and you’ve got a truly decadent treat: Nutella Stuffed Cookie Cups.
These heavenly little bites are exactly what they sound like—soft, golden-brown cookies shaped into cups, filled with a molten Nutella center that oozes out as soon as you take a bite. Crispy on the edges, chewy inside, and gooey in the middle, they’re everything a dessert should be.
Why I Love This Recipe:
I love Nutella Stuffed Cookie Cups because they take two of my favorite things—cookies and Nutella—and combine them into a single, easy-to-eat masterpiece. There’s something magical about that first bite, when your spoon or fork sinks through the warm cookie crust and hits that rich, creamy center. They’re simple enough to whip up for a casual dessert but special enough to serve at birthdays, holidays, or even dinner parties. Plus, they’re individually portioned, which makes serving and storing super convenient (though good luck stopping at just one!).
Why It’s a Must-Try Dish:
Nutella Stuffed Cookie Cups are a must-try because they’re fun, delicious, and versatile. They’re a fantastic upgrade from your average cookie, and that surprise Nutella center is pure joy for anyone with a sweet tooth. If you want to impress guests without a complicated recipe—or treat yourself to something indulgent after a long day—this is the perfect solution.
Recipe Overview
- Preparation Time: 20 minutes
- Baking Time: 12–15 minutes
- Total Time: 35 minutes
- Servings: 12 cookie cups
- Calories: Approximately 300–350 calories per cup (depending on ingredients used)
Ingredients:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (optional, but recommended)
For the Filling:
- About 1/2 cup Nutella (chilled slightly for easier handling)
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners.
2. Prepare the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract. Beat until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Fold in the chocolate chips, if using.
3. Fill the Muffin Pan:
- Take about 1 1/2 tablespoons of cookie dough and press it into the bottom and up the sides of each muffin cup, creating a little well in the center.
- Drop about 1 teaspoon of Nutella into the center of each cookie dough cup. (Tip: Chill the Nutella slightly beforehand and use a small cookie scoop or spoon to make this cleaner.)
- Take another small piece of cookie dough and flatten it slightly in your hands. Place it on top of the Nutella and gently press the edges to seal the filling inside.
4. Bake:
- Bake the cookie cups in the preheated oven for 12–15 minutes, or until the tops are golden and the edges are set.
- Let them cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack.
Tips & Variations:
Tips:
- Nutella Filling Trick: Chill small dollops of Nutella on parchment paper in the freezer for 15–20 minutes. They’ll be easier to insert into the dough without mess.
- Don’t Overbake: The key to that gooey center is pulling them out when the edges are just golden brown. They’ll continue to firm up as they cool.
- Use a Cookie Scoop: A cookie scoop ensures even portions for both the dough and the Nutella filling.
Variations:
- Peanut Butter Twist: Replace Nutella with peanut butter, or mix half and half for a nutty-chocolate combo.
- S’mores Style: Add a mini marshmallow and a piece of chocolate on top of the Nutella for a fun s’mores twist.
- Double Chocolate: Use chocolate cookie dough (by adding 1/4 cup cocoa powder to the base dough) for a richer experience.
- Nutella & Banana: Add a thin slice of banana beneath the Nutella layer for a fruity surprise.
Serving Suggestions:
- Warm with Ice Cream: Serve warm with a scoop of vanilla or hazelnut ice cream and a drizzle of chocolate sauce.
- Party Favorite: Arrange on a platter with fresh berries and a dusting of powdered sugar for a dessert tray.
- Coffee Companion: These cookie cups are amazing with a cup of espresso or cappuccino for an afternoon treat.
Conclusion:
Nutella Stuffed Cookie Cups are the perfect dessert for any occasion—whether it’s a weekend treat, a birthday celebration, or a sweet reward after a long day. Their rich, gooey center and golden cookie crust make every bite absolutely delightful. They’re easy to make, fun to serve, and impossible to forget. Once you’ve had one, you’ll be hooked—and so will everyone you share them with.
FAQ – Nutella Stuffed Cookie Cups
1. Can I make these ahead of time?
Yes! You can bake them in advance and store them in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator. Reheat briefly in the microwave for that warm, gooey center.
2. Can I freeze Nutella Stuffed Cookie Cups?
Absolutely. Freeze after baking and cooling. Store in a freezer-safe bag or container for up to 2 months. Thaw and warm in the oven or microwave before serving.
3. Can I use store-bought cookie dough?
Yes, if you’re short on time, store-bought cookie dough works fine. Just press it into the muffin cups and proceed with the Nutella filling.
4. What’s the best way to remove them from the muffin pan?
Let them cool for 10 minutes, then run a butter knife around the edges before gently lifting them out. Silicone muffin pans also make removal easier.
5. Can I use other fillings besides Nutella?
Definitely! Try Biscoff spread, peanut butter, caramel sauce, or even a piece of your favorite chocolate candy.
