I think it’s pretty well established at this point that I am a Nutella fiend. When I’m not eating it with a spoon, I’m sneaking it into just about everything I can get away with. Chocolate chip cookies? Yup. Banana bread? Definitely. Whoopie Pies? You bet. Bread pudding? Uh huh. I may not be able to tell myself it’s healthy anymore, but Nutella is still unquestionably the most delicious substance on the planet.
So, is it really surprising when one of my coworkers forwarded this cookie cup recipe to me last week, I was immediately, 100% on board? I mean…cookies shaped like cups and filled with fat dollops of Nutella? Twist my arm, why don’t you…
Remember those Strawberry Crepe Cupcakes I made a while back? These are basically the cookie version of that recipe. When you pop one of these cups in your month, it’s crazy how much it tastes like you’re biting into a crepe stuffed with strawberries and Nutella. It’s a fool-proof flavor combination, and it’s why these cookie cups are my new favorite thing ever. And because they’re bite-sized, they’re dangerously easy to eat — you sneak one, then another, and another…and suddenly three dozen cookie cups are down to one. It’s crazy. You’ll love it.
Nutella Buttercream Cookie Cups (Adapted from Daisy Chubbs’ recipe)
- 2 sticks butter (softened)
- 1 cup white sugar
- 1/3 cup packed brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda1 teaspoon salt
- Sliced strawberries, raspberries, or other fruit (optional)
- 1/3 cup Nutella
- 1 cup powdered sugar
- 1 stick butter, softened
- Preheat oven to 350 degrees. Grease a mini muffin tin.
- In a large bowl, cream together butter and sugars until light and fluffy.
- Add eggs and vanilla and stir until fully incorporated.
- Add dry ingredients and mix well.
- Allow dough to chill for 30 minutes, then roll it into 1.5-2 inch balls.
- Drop balls of dough into each cup of the mini muffin tin and bake for 10 minutes, or until golden brown.
- Remove cookies from the oven and immediately press into the poofy centers of each cookie with the bottom of a shot glass, creating a cup/well. Allow cookie cups to sit for 5 minutes, then pop them out of the tin and onto cooling racks.
- In a medium bowl, cream together 1 stick butter, powdered sugar, and Nutella. Add more Nutella based on taste, if desired.
- Spoon Nutella buttercream into the center of each cookie.
** The dough makes over 3 dozen cookies, and the frosting should be enough for at least 2 dozen…I deliberately made less frosting than I would need, b/c I really wanted an excuse to spoon straight Nutella into some of the cups…
- Gently press a slice of strawberry, a raspberry, or any other fruit into the frosting of each cup.
- Enjoy immediately!