Soft, chewy biscuit with a soft heart of chocolate hazelnut cream. Delicious!
I found the recipe for these delicious treats at Sweetest Menu, which has loads of great recipes and is well-worth checking out. However, while the original recipe is to make 12 cookie cups using a muffin tin, I decided to use a mini muffin tin and so get 24 cookie cups from the same amount of ingredients.
So the size of your cookie cups is up to you!
Ingredients (makes 24 mini Nutella cookie cups or 12 large cookie cups)
- 110 g / 4 oz / 0.5 cups butter or margarine
- 90 g / 3 oz brown sugar / 0.5 cup (I used light brown sugar)
- 50 g / 2 oz / 0.25 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 210 g / 7.5 oz / 1.5 cup plain flour, plus some for dusting your board
- 0.5 tsp bicarbonate of soda (baking soda)
- 12 tsp of Nutella or whatever chocolate hazelnut spread you prefer! If you’re using a mini muffin tray, you’ll use 24 half teaspoons.
Cover a baking tray or large cutting board in greaseproof baking paper. If you’re making 12 cookie cups, drop 12 teaspoons of Nutella onto the paper, leaving at least an inch between the drops. If you’re making 24 mini cookie cups, drop 24 half teaspoons of Nutella onto the sheet.
Pop your tray of Nutella drops in the freezer. It’ll need to be in there for a minimum of 30 minutes.
Grease your muffin pan or mini muffin tin with butter (you could also use non-stick spray). Pre-heat your oven to 180 degrees C (160 fan) / 350 degrees F / Gas Mark 4.
Using an electric mixer or hand beaters, beat the butter for a minute. Add the sugars and beat again for 1-2 minutes until the mixture is light and fluffy. Add the egg and vanilla essence and mix until combined.
If using a stand mixer, remove the bowl from the stand. Scrape down the sides of the bowl, add the flour and bicarbonate of soda, and use a wooden spoon or spatula to fold the sifted flour into the mixture until you have a soft dough.
Divide the dough into 12 or 24, depending on the size of cookie cups you’re making. The dough is soft and sticky, so you’ll need to flour the surface you’re using.
Remove your Nutella drops from the freezer. The Nutella doesn’t actually freeze, but rather just hardens up and it starts to soften again very quickly. So you’ll want to do the next part of the process as fast as you can (no pressure!). Divide each of the dough pieces in two. Apply gentle pressure to flatten them slightly. Place a Nutella drop on one of the flattened pieces.
Curl the piece of dough up around the Nutella drop.
Place the other piece of dough on top and roll the ball between your palms to seal the dough around the Nutella.
Drop the balls of dough into your muffin pan. You don’t have to press them down, the dough will soften and take the shape of the mould when baking.
Bake for 10-15 minutes. Ten minutes if you like your cookies slightly under-baked and doughy, and your oven tends towards the “hotter” end of the temperature range. Fifteen if you like them crunchier and crumblier. The batch in the pictures were baked to 15 minutes. I baked a second batch for 10 and the difference in the end product was clear. You might need to have more than one go at this recipe to get the bake you prefer. Just make sure your Nutella cookie cups have started to brown on top before you take them out of the oven.
Leave the Nutella cookie cups in the muffin tin to cool. I was so pleased with the shape the baked mini cookie cups had: the tray was honestly non-stick (for once!) and they came out looking like little biscuit mushrooms!
Like most biscuits, these are best when eaten still warm, fresh from the oven. With the Nutella cookie cups, this has the added benefit of the chocolate hazelnut centre being gooey.
In fact, once they’ve cooled, I’d recommend heating them up for 20 seconds in the microwave before you eat them. They’re nice when cold, but delicious when warm!
Looking for some other biscuit recipes? Try these!
Melting moments – delicious custard powder biscuits.
Claire Huston / Art and Soul