Oh my gosh, you guys – these Nutella Stuffed Cookie Cups are my newest obsession! Imagine biting into a warm, buttery cookie only to discover a molten pool of rich, creamy Nutella hiding inside. I first made these for a girls’ night, and let me tell you, they disappeared faster than I could say “second batch.” The secret? Freezing little dollops of Nutella first so they stay beautifully gooey instead of melting into the dough. After years of baking (and eating!) cookies, I can confidently say this recipe hits that perfect sweet spot – crispy edges, soft centers, and that magical chocolate-hazelnut surprise.
Why You’ll Love These Nutella Stuffed Cookie Cups
Trust me, these aren’t just any cookies – they’re little pockets of pure joy! Here’s why they’ll become your new go-to treat:
- That gooey Nutella center oozes out when you take that first warm bite (yes, it’s as amazing as it sounds)
- Super simple to make – no fancy skills needed, just some basic mixing and freezing
- Perfect for sharing (or not – I won’t judge if you keep them all to yourself!)
- Kids go crazy for them, but let’s be honest – adults sneak them just as often
- The freezer trick keeps the Nutella perfectly centered instead of disappearing into the dough
Ingredients for Nutella Stuffed Cookie Cups
Grab these simple ingredients – I bet you have most in your pantry already! The magic happens when they come together:
- 1/2 cup (1 stick) unsalted butter, softened – Leave it out for 30 minutes before baking, or your mixer will protest!
- 1/2 cup packed brown sugar – Pack it like snowballs – tight and full!
- 1/4 cup caster sugar – That superfine texture makes the cookies extra tender
- 1 teaspoon vanilla extract – The good stuff, not imitation – it makes a difference
- 1 large egg – Room temperature blends better (I just pop it in warm water for 5 minutes)
- 1 and 1/2 cups plain flour – Spoon it into the cup, don’t scoop (we’re not digging for treasure here)
- 1/2 teaspoon baking soda – Make sure it’s fresh! Test it with vinegar if unsure
- 12 teaspoons Nutella, frozen – About 1/2 cup total – measure these first so they’re ready when you need them
Ingredient Notes & Substitutions
No caster sugar? Pulse granulated in a blender for 10 seconds – instant fine sugar! Out of unsalted butter? Use salted but skip any extra salt. For nut allergies, sunflower seed butter works (though you’ll lose that hazelnut magic). And while I’m Team Nutella forever, any thick chocolate-hazelnut spread will do – just avoid the runny ones!
Equipment You’ll Need
No fancy gadgets required here – just basic kitchen tools you probably already own! Here’s what you’ll need for these Nutella Stuffed Cookie Cups:
- 12-hole muffin tin – The star of the show! A regular or mini size works
- Mixing bowls – One for wet, one for dry ingredients
- Hand mixer or wooden spoon – Your arm workout for the day
- Parchment paper – For freezing those Nutella dollops without sticking
- Cookie scoop or tablespoon – Makes portioning the dough a breeze
That’s it! Now let’s make some magic happen.
How to Make Nutella Stuffed Cookie Cups
Okay, friends – time for the fun part! Making these Nutella Stuffed Cookie Cups is easier than you think. Just follow these simple steps, and you’ll be biting into chocolatey heaven in no time. I’ve learned a few tricks over the years (mostly from my mistakes!) to make sure these turn out perfect every single time.
Step 1: Prep the Nutella Centers
First things first – we need to tame that Nutella! Line a small baking tray with parchment paper (trust me, it makes cleanup a breeze). Spoon out 12 little teaspoons of Nutella – I like to use a measuring spoon for consistency. Freeze them for at least 30 minutes. This magical step keeps the Nutella from disappearing into the dough when baking. Pro tip: Make extra Nutella dollops because… well, you’ll probably “sample” a few!
Step 2: Make the Cookie Dough
Now for the cookie part! Beat the softened butter with both sugars until it’s light and fluffy – about 2 minutes with a mixer. This creaming step is crucial for that perfect texture. Add the egg and vanilla, mixing just until combined. Here’s where I usually lick the beater (don’t judge!). Gently fold in the flour and baking soda until no dry spots remain – but don’t overmix or your cookies will be tough. The dough should be soft but not sticky.
Step 3: Assemble & Bake
Preheat your oven to 350°F (180°C) and grease your muffin tin really well. Divide the dough into 12 equal balls – I use my trusty cookie scoop for this. Take one ball, flatten it slightly in your palm, place a frozen Nutella dollop in the center, then carefully wrap the dough around it, sealing completely. Pop each little bundle into a muffin cup – they’ll spread just enough while baking. Bake for 10-12 minutes until the edges turn golden but the centers still look slightly soft. That perfect moment when your kitchen smells like a bakery? That’s when you know they’re ready!
Tips for Perfect Nutella Stuffed Cookie Cups
After making dozens of batches (purely for research, of course!), I’ve nailed down these can’t-miss tricks:
- Grease every nook of that muffin tin – butter works better than spray for these sticky sweets
- Don’t skip the Nutella freezing step – those 30 minutes make all the difference in keeping the centers gooey
- If your dough feels sticky, chill it for 15 minutes – it’ll be much easier to handle
- Resist overbaking! The cookies continue cooking in the hot tin after removal
- Let them cool just 2 minutes in the tin before transferring – any longer and they might stick
Follow these, and you’ll get perfect Nutella-stuffed magic every time!
Serving & Storage
Oh, you have to try these warm – that first melty bite is pure bliss! I always serve them with cold milk for that classic cookie experience. Leftovers? Ha! But if you somehow have any, store them airtight at room temp for 3 days. For longer keeping, freeze the baked cups – just pop one in the microwave for 15 seconds whenever a Nutella emergency strikes!
Nutella Stuffed Cookie Cups Nutrition
Now, let’s be real – we’re not eating these for their health benefits! But for those curious, each cookie cup clocks in around 180 calories with 12g sugar. Remember, nutrition varies based on your exact ingredients – especially how generously you scoop that Nutella (no judgment here!).
FAQs About Nutella Stuffed Cookie Cups
Can I use peanut butter instead of Nutella?
Absolutely! Any thick spread works – peanut butter, cookie butter, even marshmallow fluff. Just freeze it first like we do with Nutella. The texture will be different, but still delicious!
How do I prevent the cookies from sticking to the pan?
Butter that tin like you’re frosting a cake! Every crevice needs love. For extra insurance, use a pastry brush to get butter into all the corners. If they still stick, let them cool 2 minutes before gently loosening with a butter knife.
Can I make these without a muffin tin?
Sure! Roll them into regular cookie balls and bake on a sheet. They’ll spread more and the Nutella might peek out, but they’ll still taste amazing. Just reduce baking time by 1-2 minutes.
Why did my Nutella leak out?
Two likely culprits: The Nutella wasn’t frozen long enough (30 minutes minimum!), or the dough wasn’t sealed completely around it. Next time, double-check your seams and maybe add an extra minute to freeze time.
Can I prepare these ahead?
You bet! Freeze the assembled unbaked cups in the tin, then transfer to a bag once solid. Bake straight from frozen, adding 1-2 extra minutes. Perfect for surprise cookie cravings!
Final Thoughts
Go make these now – I swear you’ll fall in love at first bite! Tag me when you do so I can drool over your creations. Happy baking, my fellow Nutella addicts!
Print
Decadent Nutella Stuffed Cookie Cups You’ll Crave Instantly
- Total Time: 52 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious cookie cups stuffed with Nutella for a gooey, chocolatey center.
Ingredients
- 1/2 cup or 1 stick unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 and 1/2 cups plain flour
- 1/2 teaspoon baking soda
- 12 teaspoons Nutella
Instructions
- Prep Nutella centers: Line a small baking tray with parchment paper. Spoon 12 teaspoons of Nutella onto the tray and freeze for 30 minutes.
- Heat and prepare tin: Preheat oven to 180°C (350°F). Grease a 12-hole muffin tin with butter.
- Make cookie dough: Beat butter, brown sugar, and caster sugar until creamy. Add egg and vanilla, then mix. Fold in flour and baking soda.
- Assemble cookies: Divide dough into 12 balls. Flatten half, place Nutella dollop, cover, and roll into a smooth ball. Place in muffin tin.
- Bake and cool: Bake for 10–12 minutes until golden. Cool in tin for 15 minutes, then transfer to a wire rack.
Notes
- Freeze Nutella for easier handling.
- Do not overmix the dough.
- Let cookies cool slightly before removing from tin.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg