Cookie lovers unite! These ooey gooey golden brown cookie cups will blow your mind with their surprise melty Nutella filling! That’s right! Hidden INSIDE is a good teaspoon full of dreamy Nutella goodness. I don’t know about you but these chunky cookie cups give the old cookie a run for its money.
While the regular Chocolate Chip Cookie will always be close to my heart, these really are a VERY close second. If you have Nutella sitting in your cupboard, put down the spoon and make these Nutella Stuffed Cookie Cups stat.
It is certainly no secret around here that I love Nutella. We’ve put it in our cheesecake, made it into mousse, crunchy meringues, chocolate truffles and rocky road and used it to fill our whoopie pies. And now we’ve stuffed it in our cookie dough. I’ll let you in on a little secret. How do you get the Nutella all tucked up neatly in there? Expert skills? Nope.
You just freeze teaspoons of Nutella, wrap the cookie dough around them and then bake. It is THAT easy. And a word to the wise, a spoonful or two of Nutella that has been frozen is utterly delicious. It doesn’t really freeze, it just becomes firm enough to use or eat (wink).
I literally cannot keep Nutella in the house. I love it that much. I’ve never understood people who ‘forget’ the treats sitting inside their cupboard or drawer. I’m always acutely aware of what treats are in my house at all times. And if I bring a sweet for afternoon tea at work, it’ll be gone by 9am. Embarrassing but true.
Needless to say I was not one of those kids who still had Easter Eggs a month after Easter. Even though I have made leftover candy recipes before (Easter Egg Rocky Road anyone?), I really can’t relate to this concept of ‘leftover’ candy.
Leftover cookies also are a foreign concept in our household. We LOVE our cookies. Especially cookies cups loaded with Nutella. You’ll be glad to know the Nutella stays lovely and soft inside these cookies even the day after.
Perhaps not quite as gooey as when they first emerge from the oven but still good nonetheless. My new favourite cookie right here. Well I better scoot off to work but I will leave you with this easy and delicious recipe. Have a great weekend!
Let’s Bake
Nutella Stuffed Cookie Cups
Golden cookie cups with a surprise Nutella filling!
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour
- 1/2 teaspoon baking soda
- 12 teaspoons Nutella
Instructions
- Line a small baking tray or plate with baking or parchment paper. Dollop 12 teaspoons of Nutella on the tray, ensuring they are an inch or two apart. Pop them in the freezer for at least 30 minutes.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease a 12 hole muffin tin well with butter. In a large mixing bowl, beat the butter and sugars using an electric beater for a minute or two until pale and creamy. Add the egg and the vanilla and beat until combined. Add the sifted flour, baking soda and gently fold using a spatula or wooden spoon.
- Divide the cookie dough into 12 even sized balls. Then grab the Nutella from the freezer. Break apart each ball of cookie dough into two pieces, flatten one side and place a frozen ball of Nutella on top, then cover with the other piece so all the Nutella is concealed. Roll into a ball and pop into one of the muffin holes. There is no need to press the cookie dough, it will spread out naturally in the oven. Repeat with all 12 balls of cookie dough.
- Place in the oven for 10-12 minutes or until the tops are golden brown. Let the cookies cool for about 15 minutes or so and then very gently run a butter knife around the edges of each one and lift the cookies out. Leave on a cookie rack to cool BUT eat a few while the cookie is still warm and the Nutella is lovely and gooey.
Nutrition Information
Bridgette says
I recently discovered cookie pies at a local store in Auckland which sold for $6 each. Obviously I can’t afford to buy multiple so I found your recipe to give it a go. It turned out amazing! So scrumptious and the nutella just melted in my mouth.
Next step is to figure out what else I can put in the middle of this cookie pie. The caramilk one they sold was very sweet and yum so will try giving that a go but worried it will harden and not remain gooey inside.
Thank you so much for this recipe!
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them Bridgette! You could try Biscoff next! 😉
Jan says
Can I cook these in my air fryer ?
Jessica Holmes says
Hi Jan, I don’t have an air fryer so I’m afraid I don’t have much experience to draw on. If you do try it, let me know how it goes!
Rozana says
Hiii! Can i use powdered sugar instead of caster sugar? Will it be the same?
Jessica Holmes says
Hi, no sorry! I don’t recommend using powdered sugar.
Julz says
Hi, can you freeze the cookie dough? Thanks
Jessica Holmes says
Yes absolutely! I recommend bringing it back to room temperature before baking.
Elodie says
Hello from south of france! Just made these cookies and they are super good!! They came out as a cookie shape (not a cup) as I used a regular flat tray but it is NOT a disappointment at all, they’re delicious!! I love your recipe and will do it again. Thank you!!
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them Elodie! You are right, you need to the muffin pan to help make them a cookie cup, but they would be delicious as a regular cookie as well.
DEANNA DAWN BROYLES says
how would it be if you used a peanut butter cookie mix and make these?
Jessica Holmes says
Hi Deanna, do you mean use a packet cookie mix and just fill them with Nutella and bake in a muffin pan? It might work!
VIRGINIA says
Do you a mini muffin tin or a regular size cupcake tin?
Jessica Holmes says
Hi! I use a regular sized muffin tin.
Helena says
Hello!
I have made the stuffed nutella cookie cups a few times, every time I have made them, the cookies sink right in the middle and I am able to see through?
Is there anything that I could do to prevent this from happening?
Thank you!
Jessica Holmes says
Hi Helena, it’s normal for these cookies to have a slight dip in the middle, as the edges will rise a little more than the centre. You can see that in my photos. But if you mean you can see through to the Nutella, it just means your Nutella nugget might be a bit too large, or you haven’t used enough cookie dough to completely cover it. Try making sure there’s enough cookie dough across the top of your Nutella nugget. Hope that helps!
Zenia says
Can we make it without eggs?.? What will be the substitute for eggs?
Jessica Holmes says
I haven’t tried this recipe without eggs.
muri says
can i use regular white sugar???
Jessica Holmes says
You can but it’ll slightly change the colour. And brown sugar adds extra flavour!
muri says
can i use white sugar instead caster sugar
Jessica Holmes says
Yes if you prefer.
Gina says
So yummy and good
★★★★★
Jessica Holmes says
So glad you liked them Gina!
Shuzna Begum says
Absolutely amazing.
★★★★★
Gazala Fatima says
Can we make this without a muffin tray like regular cookies? I don’t have a muffin tray and want to make it badly… 😅
Jessica Holmes says
Yes you could!
Faz says
Hi , since you seem really good in baking, i want to ask how to make the cookie dense and crumbly rather than cakey and fluffy ? What will happen if i didn’t use baking soda ?
Jessica Holmes says
Hi Faz, without the baking soda the cookie will likely be a bit soggy but yes more dense. You’d have to play around with ingredients to get the type of cookie you are looking for.
Alex says
I followed the exact measurements and it cake out very floury, I would use the model of stuffing them with a different cookie recipe and add chocolate chips as well next time….
Jessica Holmes says
Hi Alex, sorry to hear you didn’t enjoy them. The cookie cups are designed to be soft and chewy but sturdy enough to hold the Nutella filling. On the other hand, if they were overly floury, you may have added too much flour. Be sure to measure the flour using a kitchen scale for the most accurate results.