Chocolate Chip Nutella Cookie Cups

Now that I have a few more posts under my belt, you may have noticed a significant lack of cookie/biscuit recipes on my blog. The truth is, I’m just not a massive cookie fan. I’ll eat them if they’re sitting in front of me, but it’s like that movie/self-help book, He’s Just Not That Into You, I’m just not that into them. Really. When I find cookie recipes, I always just think ‘Meh! Why bother?’

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They’re also ridiculously easy to overcook. Leave them a few minutes too long in the oven and what’s meant to be a soft, moist cookie turns into a hard, crunchy one (my least favourite type)! If your oven temperature is off slightly, you can end up with a cookie that has a burnt bottom and undercooked top. It’s just too much effort for something I’m just not that into.

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Like blondies, cookie cups were not something I had ever heard of before joining the food blogging world. It never ever occurred to me that you could bake cookies in a muffin pan. Some of these ideas that people come up with are just genius! Anywho, cookie cups! These things took my fancy from the get-go, because all I could think was ‘If a cookie is that freaking thick, it has to be near impossible to overcook that baby!’ And I was right! These cookie cups were anything but crunchy and dry. The insides were soft and chewy and the Nutella and chocolate chips complimented each other perfectly, creating a yummy hybrid, perfect for cookie lovers and non-cookie lovers alike!

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Chocolate Chip Nutella Cookie Cups

Makes 10-12

Prep Time: 20 minutes

Cooking Time: 15 minutes

Ingredients:

1¾ cup plain flour

½ tsp bicarb soda

½ tsp salt

115g unsalted butter, at room temperature

½ cup brown sugar

½ cup caster sugar

1 egg

½ tbsp vanilla essence

250g chocolate chips

1 cup Nutella, melted

Method:

  1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease or spray a 12-hole muffin tin with vegetable oil.
  2. In a large bowl, sift plain flour, bicarb soda and salt. In a separate large bowl, use an electric mixer to cream butter, brown sugar and caster sugar for about 3 minutes until fluffy. Add egg and vanilla essence and beat for a further 2 minutes until well combined. Gradually add flour mixture and continue beating until completely mixed. Use a wooden spoon to mix in chocolate chips.
  3. Spoon enough cookie dough into 10 of the muffin holes to reach one-third of the way up the side of each hole. Drop a small dollop of melted Nutella on top of each cookie dough base, then spoon remaining cookie dough over Nutella to lightly cover. Be careful not to press too hard, so Nutella doesn’t ooze out. If you have any remaining cookie dough, repeat step in remaining muffin holes.
  4. Bake for 15-18 minutes, until golden and browning on edges. Allow to cool completely in pan before removing. Cookie cups keep well for 3 days.

Recipe from Table for Two, rewritten.

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4 comments

  1. Yum! I’m similarly take-it-or-leave-it with cookies but this looks like a dream!

    1. Bit of a delayed reply, but thanks! They were just the little bit better in every way!

  2. I’m a HUGE blondie fan, but I’ve never heard of cookie cups til now, so thanks for that Alice. When it comes to cookies I’m a lover of sugar and chocolate chip, even though I don’t make them that often. But you’re right- they are SO easy to overbake. I’ve come to learn that you just gotta take em up out even when they seem still raw and underbaked (8 minutes has been my ‘magic number’).

    These look GREAT, and sound really chewy and soft = best type of cookie. My twin LOVES Nutella, so I thought about her when I saw these. Thanks for the recipe 🙂

    1. No worries, Jess! I’ll keep the magic 8 minutes in mind if I’m ever baking cookies! I don’t even like hazelnuts normally, but Nutella just makes things better!

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