Tuesday, December 18, 2012

Mini Nutella Cookie Cups

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This past weekend my two sister-in-laws and I got together for some cookie baking at my house.
Believe it or not I totally forgot about my camera and didn't take any photos until the very end.
Guess I was just enjoying the family time and cookie tasting :)

We baked M & M Cookies, Peanut Butter Cup Cookies, Snickerdoodle bars, peanut butter cookies and  Nutella Cookie Cups.  My pink mixer really got a workout!

The nutella cookie cups were Madison's idea and I'll have to say they were pretty tasty.

Mini Nutella Cookie Cups

2 sticks (1 cup) butter, at room temperature
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla extract
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 jar of Nutella

Preheat oven to 350 degrees and spray mini muffin pans with cooking spray.
In a mixing bowl whisk together flour, baking soda and salt; set aside.
In the bowl of your electric mixer, cream butter and sugars until light and fluffy.
Gradually add the dry ingredients and mix just until combined.
Using a small cookie scoop, measure about 1 T cookie dough and roll into a ball.
Place balls into your greased mini muffin tin.
Bake for 10-12 minutes or until lightly browned.  Remove from oven and place muffin tin on a wire cooling rack.  Using a Pampered Chef mini tart shaper or the back of a teaspoon, make a small well in each cup.
Place a teaspoon full of Nutella into each cup.  Let them sit a few minutes and then smooth out with a spoon.

Cool for about 15 minutes before removing them from the muffin tin.  I find that they remove easily if you use a butter knife around the edges and then twist the cookie cup while removing it.  The Nutella will set in about an hour, which makes them easy to transport.
Makes about 48 mini cups.

Note - I used the Pampered Chef Mini Muffin pans.

Recipe from Daisy Chubb

1 comment:

  1. Can you do this without all the sugar, seems like an awful lot of sugar especially since the Nutella is already very sweet on its own. Thanks


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