Nutella Cookie Cups make an impressive, yet easy dessert with a rich and creamy filling and a soft, chewy chocolate chip cookie. All you need are a few ingredients to make this easy dessert that's perfect for any occasion and does not disappoint.
These cookie cups were inspired by my chocolate chip cookie cups and these stuffed chocolate cookie cups! Enjoy any of these sweet treats with your favorite Christmas hot chocolate recipe.
Why You Will Love These Nutella Stuffed Cookie Cups
- They're incredibly easy to make using only a few ingredients.
- An impressive and versatile dessert that's perfect for any occasion!
- These kid-friendly bite-sized treats are the perfect combination of a soft, chewy cookie with a creamy Nutella filling that will leave you wanting more.
Ingredients
Here's a look at the simple ingredients you need to make this Nutella cookie recipe.
- Chocolate Chip Cookie Dough: Use store-bought dough for convenience or use homemade chocolate chip cookie dough.
- Nutella: Use store-bought Nutella or homemade chocolate hazelnut spread. You can also try this cookie cup dessert with real caramel, chocolate spread, peanut butter, organic almond butter, or a mixture of peanut butter and jam.
- Cream Cheese: Gives the filling a creamier and lighter texture.
- Whipped Topping: Along with the cream cheese gives the cookie cup filling a light and fluffy texture.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
Experimenting with different ingredients results in mouth-watering combinations your taste buds will love.
- Add Nuts: Add a sprinkling of your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your cookie cups some added crunch.
- Garnish Ideas: Add crushed candy canes, colorful or seasonal sprinkles, a sprinkling of powdered sugar or cocoa powder, or a slice of banana, strawberry, or raspberry.
- Add Peanut Butter: Add a tablespoon or two for some more flavor.
- Larger-Sized Cookie Cups: For larger cookie cups use a regular-sized muffin tin (12 holes).
- Different Cookie Dough: Swap the chocolate chip cookie dough with sugar cookie dough or peanut butter cookie dough instead.
How to Make Nutella Cookie Cups
This cookie recipe is so easy to make! Here's a look at the main steps.
- Divide the cookie dough into 24 balls and place each one into a greased mini muffin pan.
- Bake the cookie cups. When ready, remove the pan and let the cookie cups cool in the pan for five minutes.
PRO TIP: It's crucial not to overbake them. You want them to remain soft and chewy.
- Press a tablespoon, the handle of a wooden spoon, or a tart tamper into the center of each cookie halfway down creating a small well in the center of each cup. Allow the cookies to cool completely in the tray and then remove them.
- Mix the Nutella and cream cheese with a hand mixer until it's smooth.
- Fold in the whipped topping. Stir in one direction so you don't deflate the mixture. Place the Nutella mixture in the refrigerator for at least 15 minutes to allow it to thicken.
- Pipe the Nutella topping into the cookie cups and let them chill in the fridge before serving.
Hint: if you do not have a piping bag, use a resealable bag with the corner cut off as a handmade piping bag. Another option is to simply spoon the Nutella mixture into the cookie cup for a more rustic look.
If you love recipes like this, you may also enjoy our easy cookie cups, nutella milkshake or sugar cookie cheesecake cups.
Storage
Refrigerator: Store any leftover cookie cups inside your fridge in an airtight container for 2-3 days for best results.
Freezer: You can freeze these with the filling or without. Place the cookies in an airtight container or freezer-safe resealable bag. When ready to use, allow them to thaw at room temperature, and fill them with Nutella mixture if they aren't already filled. If you've already added the filling it's best to store them in a single layer in a container.
Make Ahead: For best results, you can bake the cookie cups and store them until you're ready to use them but wait to fill them until the day you plan to serve them.
Tips
Before you start making your very own Nutella Cookie Cups, consider these tips to achieve the best results:
- Do not overbake. You want the cookie cups slightly golden brown and the edges are set. They might look under-cooked but they will firm up a bit more as they cool.
- Press down the centers to create a well for your Nutella mixture to sit while the cookies are warm.
- Loosen cookie edges with a knife, and use a gentle twist and lift motion to remove the cookie cups without breaking them.
- If the topping mixture is too soft after mixing, chill it in the fridge for at least 15 minutes before piping it into the cups.
- Use a spatula to mix the Nutella mixture and only gently fold in one direction to preserve the light and airy texture.
- Top your cookie cups with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar.
FAQ
Do you have questions about this cookie cups recipe? Here are some of the most commonly asked questions about them.
Yes, you can use store-bought cookie dough for the cookie cups. It's the easiest way to make them!
Absolutely! You can experiment with different flavors of cookie dough, besides chocolate chip. Try peanut butter, or sugar cookie dough for a change and adjust bake times accordingly.
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More Nutella Recipes
Do you like Nutella? Here are all our best Nutella recipes all in one place and some of our favorites you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Nutella Cookie Cups
Equipment
- Tart Tamper for Mini Muffin Pan tablespoon or handle of a wooden spoon will work too
- piping bag or resealable bag with corner cut off
Ingredients
- 1 pkg (16 oz) refrigerated chocolate chip cookie dough makes 24 cookies
- 1 ¼ cup Nutella
- ⅓ cup cream cheese softened, or use mascarpone cheese or creme fraiche instead
- 1 ½ cups whipped topping thawed
- Cooking Spray
Instructions
- Preheat the oven to 350F and light grease a mini muffin pan (24).
- Divide dough into 24 balls, and place into a greased mini muffin pan.
- Bake 14-15 minutes. The dough will slightly rise over the cup as it bakes, like a muffin top.
- Let the tray sit on a wire rack for 5 minutes then squish the center of the dough halfway down with a tablespoon to create a bowl shape (if you have a tart tamper that works well). Allow the cookies to cool completely in the tray while you prepare your mousse.
- Mix Nutella and cream cheese with a hand mixer until smooth.
- Fold in whipped topping and blend well.
- Transfer the cookie cups to a platter or cutting board to begin piping.
- Pipe the Nutella topping into the cookie cups and let them chill in the fridge before eating.
Video
Notes
- Do not overbake. You want the cookie cups slightly golden brown and the edges are set. They might look under-cooked but they will firm up a bit more as they cool.
- Press down the centers to create a well for your Nutella mixture to sit while the cookies are warm.
- Loosen cookie edges with a knife, and use a gentle twist and lift motion to remove the cookie cups without breaking them.
- If the topping mixture is too soft after mixing, chill it in the fridge for at least 15 minutes before piping it into the cups.
- Use a spatula to mix the Nutella mixture and only gently fold in one direction to preserve the light and airy texture.
- Top your cookie cups with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar.
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