These cookie cups are a delicious change from traditional cookies and cupcakes. By far my favorite Nutella® recipe!



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

554 calories; 25.2 g total fat; 68 mg cholesterol; 356 mg sodium. 77.4 g carbohydrates; 6.3 g protein; Full Nutrition