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.
Method
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
Art and Soul 
Gosh they look so good! These posts make my mouth water!
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Thank you! 🙂
They are delicious. Obviously not the batch in the photos… they were eaten in less than 2 days. I made a second lot! 🙂
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They look rather good 🙂
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They are lovely. I’ve already made two batches (I mixed some peanut butter with the Nutella the second time and it’s terrific). A new favourite 🙂
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These look really good! I was going to cheat on my diet with last week’s lemon cupcakes, but I might just mkae these instead. 😉
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They are lovely. If the cookie cups are warm, I’d choose them over the cupcakes… and it’s a hard choice!
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OH MY GOSH these are the dream! We are going to have to make them!
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They are delicious. And, apart from a bit of faffing with the dough, they’re surprisingly easy to make. So easy, I’ve already made two batches this week! I hope they turn out lovely for you 🙂
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Oh wow these look so yummy!
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Thank you!
They are absolutely delicious, even if I do say so myself 🙂 They’re a new favourite in our house. I’ll be making them all the time!
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Oh my god
Oh my gooooodd
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Haha! They are absolutely delicious. I made a second batch with a bit of peanut butter mixed with the chocolate and they were also incredible 🙂 Will have to make more next week!
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These look utterly delicious! I’m so envious of your baking skills. 🙂
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Thank you 🙂
They’re much easier to make than you might think. And worth the effort!
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These look DELICIOUS! I’ve never tried making something which a center filling– this will be a new challenge for me. Thanks for sharing! I look forward to baking these.
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They are lovely. If you like peanut butter you can mix a bit with the Nutella before freezing (I did that on the second batch and they were lovely). I hope they turn out well for you. The only tricky bit is the assembly. But if you have plenty of flour to stop things sticking to the board and/or your hands, you’ll be fine.
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Ooh, that’s a great idea! I’ll have to try it.
Yeah, sticky dough can always be a problem. Your photos don’t look that sticky, though! I’ll keep that in mind. Thanks for the suggestions.
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Oh no, just when I thought I was doing good with my Nutella ban!! They look too yummy!
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Sorry!
They’re delicious… I can’t lie! 🙂
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Oh my gosh those look SO GOOD!! How dare you, Claire, to make me envy your baking skills and this lovely treat?! ❤
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Thank you!
Even though I say so myself, they were absolutely delicious. I made 2 batches in the week because the first lot disappeared to quickly.
SO glad you’re back 🙂
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I’m very tempted to try this out myself right now haha. 😍 I’ve missed reading your posts, it’s so great to be back! ❤️
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How well do you think these would fare in the mail? 😉 JK. All I can say is, insert here. (I’m pointing at my mouth.) 😉
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I can also recommend a version with a mixture of peanut butter and nutella… and then I was thinking about it some more and any sweet spread of your choice would work. They really are lovely. I wish I could post them! 🙂
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Oooh, that’s a good idea! PB and choc is one of my fave combos, hands down. 🙂
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Mmm looks delicious. Are these the ones you mentioned to me before that are your new favourite?
Amanda
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Yes! I made them twice in one week because the first batch vanished in under 2 days 🙂 It did mean I had the excuse to use a combination of peanut butter and Nutella in the second batch!
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