Simple to make chocolate chip cookie cups filled with the smooth and creamy chocolate hazelnut deliciousness of Nutella.
These cookie cups are fun to make and even more fun to eat! I love so many things about this dessert, but the best part may be how it only requires two ingredients…cookie dough and Nutella. So easy, right?
This was my youngest son’s favorite sweet treat, so I often made them. I have been an empty nester for a few years now, and I don’t make them as much as I used to. When I made them last night, I sent my son a text while the Nutella cookie cups were fresh out of the oven...
He was at my doorstep about 10 minutes later. That’s one way to get my adult kids to come back home. 🙂
What is Nutella?
Nutella is a sweetened hazelnut chocolate spread that is popular worldwide. It was first created during WWII, to help extend the cocoa supply by adding ground hazelnuts as a filler.
It is made by the Ferrero company in Italy, the makers of Ferrero Rocher. They call it a breakfast spread, but many use it as a dessert spread due to its sweetness.
While it may be high in calories, it doesn’t contain artificial colors or preservatives and is a gluten-free food. Because it is made with skim milk, it is not considered dairy-free and therefore isn’t vegan. If that is what you are after, I recommend this Vegan Nutella recipe.
Chocolate Chip Cookie Cups
With these decadent chocolate hazelnut stuffed cookies, you’ve got a party happening in every bite-sized cup.
chocolate chip cookie dough
½ cup chocolate hazelnut spread (like Nutella)
Mini muffin pan
To keep this recipe as quick and simple as possible, I use ready-made cookie dough. Toll House is my favorite, but you can use whichever brand you prefer. I usually buy the 36-ounce tub and that will make 4 dozen of these mini muffin-sized cookie cups.
You may also use homemade cookie dough, of course. If you do, I recommend chilling your dough a bit before you roll it into balls. It is much less messy this way.
There are plenty of possibilities to change these cookie cups up to suit your mood and your taste buds. Some of my other favorite combos are:
- Peanut butter cookie cups filled with peanut butter spread
- Sugar cookie cups filled with caramel sauce
- Sugar cookie cups filled with cannoli filling
When you get a craving for cookies and you need them NOW, don’t miss my super easy recipe for 3 ingredient Air Fryer Peanut Butter Cookies. They hit the spot every time. 🙂
How to Make Bite Size Cookie Cups Filled with Nutella
Start by preheating your oven to 375°F. With your cooking spray, coat the mini muffin pan. Make sure to spray each individual cup so that your cookies won’t stick.
Use a spoon or a melon baller to scoop out the cookie dough. Roll the dough into balls about 1.5 inches in diameter. They should fit inside the mini muffin pan without filling it, leaving room for the cookie to expand while baking.
Don’t press the balls into the pan.
Place in the oven and bake for 10-12 minutes, or until the edges begin to lightly brown.
After removing the pan from the oven, immediately use a shot glass or similar object to create a valley in the center of the cookies. If there isn’t a shot glass handy, I have used the other end of a large wooden spoon before – you just want to be sure to burrow a hole for the chocolate filling to sit, without breaking through the bottom of the cookie.
Add one teaspoon of the chocolate hazelnut spread to each cup. You can add more or less, as desired. It is definitely easier to work with if you don’t overload the cup. Once the cookie cups are filled, I usually take a spoon and smooth out the tops.
Place the entire muffin tray in the fridge to chill for at least 30 minutes. If you are in a hurry to devour these delicious treats, you can put them in the freezer for a few minutes instead.
Once they are chilled, carefully remove the cookie cups from the mini muffin pan. If you have trouble popping the cups out, use a butter knife to gently lift them out.
I store any leftover cookie cups in an air tight container in the fridge for 3-5 days. You can keep them outside of the fridge, but I think they taste best cold.
The ease of these quick two-ingredient chocolate chip Nutella cookie cups is sure to make it one of your favorite sweet treats.
Looking for another quick and easy sweet confection with only a few ingredients? Give these Salted Chocolate Almond Clusters a try. You’ll be glad you did!
Let me know in the comments below when you make these cookies, and don’t forget to snap a photo and tag @coolbeanliving on Instagram. I’d love to see how they turned out!
Chocolate Chip Cookie Cups
- chocolate chip cookie dough
- ½ cup chocolate hazelnut spread (like Nutella)
- cooking spray
- Preheat oven to 375°F. Spray mini muffin pan with cooking spray.
- With spoon or melon baller, scoop dough and roll into 1.5 inch ball, then place in muffin pan. Repeat until pan is filled.
- Place in oven and bake for 10-12 minutes, or until the edges begin to lightly brown.
- Remove from oven. Using a shot glass or similar object, immediately create a valley in the center of the cookies. Add one tsp of chocolate hazelnut spread to each cup.
- Place in fridge to chill for at least 30 minutes. Carefully remove from muffin pan and enjoy!