Best Nutella Cups Recipes

MINI NUTELLA® COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 mini muffin cups.
• Combine flour, baking soda, and salt in a medium bowl. Set aside.
• Beat butter, brown sugar, and white sugar together using an electric mixer in a mixing bowl until smooth and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract until fully incorporated. Add flour mixture and mix until dough is just combined.
• Roll dough into 1 1/2-inch balls. Press each down into a prepared mini muffin cup.
• Bake in the preheated oven until golden brown and not too dark around the edges, 10 to 13 minutes. Remove from the oven and let sit for 2 minutes.
• Make wells in each cookie cup for chocolate-hazelnut spread using a spoon. Add 1 tablespoon chocolate-hazelnut spread to each cookie cup. Let cool 15 to 20 minutes before removing from the muffin cups.

ORANGE-NUTELLA COOKIE CUPS

Steps:

• Preheat oven to 350°. In a small bowl, mix cookie dough, flour and orange zest. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini-muffin cups. Bake 10-12 minutes or until light golden brown., Cool in pans 5 minutes; run a knife around sides of cups. Cool in pans completely before removing. Place 1 teaspoon Nutella in the center of each cookie; top with a raspberry. If desired, substitute hazelnuts for the raspberries.

NUTELLA® BANANA CUPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 12-cup muffin tin with cooking spray.
• Cut each pastry sheet into 6 equal squares. Line the bottom and sides of each muffin cup with 1 pastry square.
• Bake in the preheated oven until golden brown and flaky, 10 to 15 minutes. Remove from the oven and lightly press the bottom of each pastry cup with a spoon to make room for the filling.
• Place pastry cups on a platter and dust with confectioners' sugar. Layer 1 teaspoon chocolate-hazelnut spread, 2 banana slices, and 1 tablespoon whipped cream, in that order, in each warm cup. Sprinkle with hazelnuts.

MINI NUTELLA COOKIE CUPS

Steps:

• Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).
• Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!
• Roll dough into balls 1.5 inches thick.
• Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.
• When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup - it will start to melt quickly so you can swirl it around and make it nice and smooth.
• Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour, which then makes them safe to transport! To share.. you know? Sharing?
• This recipe made enough for 3 batches for me. I kept the dough in the freezer and rolled/baked them from frozen and they were perfect

MINI NUTELLA COOKIE CUPS RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 175 degrees C. 2. Grease your mini muffin tin (unless it is nonstick). 3. Cream butter and both sugar in bowl until light, smooth and fluffy! 4. Beat in eggs and vanilla until fully incorporated. 5. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in! 6. Roll dough into balls 1.5 inches thick. 7. Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges. 8. When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. 9. Add 1 tbsp Nutella to each cup - it will start to melt quickly so you can swirl it around and make it nice and smooth. 10. Let cool 15-20 minutes in tin. This recipe made enough for 36 cookies. "I kept the dough in the freezer and rolled/baked them from frozen and they were perfect!"

PEANUT BUTTER, NUTELLA COOKIE CUPS

Steps:

• Preheat oven to 350 degrees. In a small bowl, sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended.
• Form dough into 1 1/2 inch balls. Roll balls in turbinado sugar. Place each ball in a cup of a greased mini muffin tin. Bake 10 to 12 minutes until edges are browned and crackled, the centers will not be completely set. Remove the cookies from the oven and using the end of a thick-handled wooden spoon make a small, deep well in the center of each cookie and fill with Nutella. Sprinkle chopped peanuts on top of Nutella. Transfer cookies to a rack to cool completely.
• Tip: Don't worry about smoothing the Nutella at first. After you've put Nutella in each cookie go back and spread it. It will have melted a bit and be much easier to spread.

NUTELLA FILLED SUGAR COOKIE CUPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Grease mini muffin pan. Stir together flour, baking soda, baking powder. Set aside. Cream together butter and sugar and smooth until fluffy. Gradually stir in dry ingredients. Roll dough into walnut sized balls and place them in the muffin pan. Bake for 8 to 10 minutes or until golden. Let cool for one minute then take a teaspoon measuring spoon and press down making an intention on each cookie. Fill with Nutella and top with toffee bits.

NUTELLA® CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Press 2 crescent roll triangles into each muffin cup; fill each with 1 to 2 banana slices. Spoon chocolate-hazelnut spread over bananas.
• Bake in the preheated oven until crescent rolls are golden brown, 11 to 13 minutes. Sprinkle confectioners' sugar over each cup.