Nutella Stuffed Chocolate Chip Cookie Cups

Warm chocolate chip cookie cups filled with an ooey gooey Nutella surprise - this has my name all over it!

I love nutella - I can eat it by the spoonful straight out of the container. I guess it's a semi-good thing my husband is allergic to nuts because that means I don't have to share my Nutella nor these cookie cups with him! Just kidding... but not really.

These cookies are not only simple to make, but they taste amazing too! That sounds like a win to me. Wondering how we get the Nutella into the middle of the cookie? Just freeze teaspoons of Nutella into little round discs until they are firm enough to work with, then wrap your cookie dough around them! It’s that easy! Just be sure to work quickly because the Nutella will start to lose its firmness pretty quickly. Hope you enjoy making and especially eating these cookies as much as I do!

Prep Time: 75 minutes (including chill time)

Bake Time: 10-12 minutes

Total Time: 85 minutes

Yield: Makes 12 cookies

INGREDIENTS

• 12 teaspoons Nutella spread

• 1/2 cup unsalted butter, room temperature

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 large egg

• 1 &1/2 cups all-purpose flour, (sifted, spooned and leveled)

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 mini chocolate chips

INSTRUCTIONS

1. Line a small baking tray with parchment paper. Spoon 12 teaspoons of Nutella on the tray, ensuring they are at least an inch apart. Place spooned Nutella in the freezer for at least 45 minutes.

2. Preheat oven to 350 F for standard oven. Grease a 12 hole muffin tin with butter or non-stick cooking spray.

3. In a large mixing bowl, beat the butter and sugars using an electric beater for about a minute until pale and creamy.

4. Add the egg and vanilla and beat until combined. 

5. Add the sifted flour, salt, baking soda and gently fold using a rubber spatula until no streaks of flour remain.

6. Add the mini chocolate chips and gently fold into the cookie dough.

7. Divide the cookie dough into 12 even sized balls. Then grab the Nutella from the freezer. Split apart each ball of cookie dough into two pieces, flattening one side and placing a frozen disc of Nutella on top. Then, cover with the other piece of cookie dough so all the Nutella is concealed. Using your hands, gently roll into a ball and place into one of the muffin holes. There is no need to press the cookie dough as it will spread out naturally in the oven. Repeat with all 12 balls of cookie dough.

8. Bake in the oven for 10-12 minutes or until the tops are golden brown.

9. Let the cookies cool for about 10-15 minutes, and then use a small knife to gently run around the edges of each cookie.

10. Enjoy while still warm especially as this is when the Nutella will be at its peak ooey gooey-ness!