Chocolate Chip Cookie Cups Filled with Nutella Recipe
Delight in these scrumptious Chocolate Chip Cookie Cups filled with creamy Nutella. This recipe features a small batch of cookie dough made with browned butter for a rich, nutty flavor. Baked in muffin or tart pans, these cups have soft, chewy edges and an irresistibly gooey center perfect for a variety of fillings like Nutella, peanut butter, or ice cream. Ideal for individual treats or a fun dessert for gatherings, they’re quick to prepare and guaranteed to satisfy any sweet tooth.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes (depending on pan size)
- Total Time: 30 minutes
- Yield: 16-18 cookie cups (regular muffin pan size)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 9 tbsp salted butter (start with 127 grams, use about 103 grams after browning)
- 1/3 cup + 1 tbsp dark brown sugar, packed (82 g)
- 1/3 cup + 1 tbsp granulated sugar (78 g)
- 1 large egg, at room temperature
- 3/4 tsp vanilla extract
- 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out (195 g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chocolate chips
Fillings
- Nutella (recommended)
- Peanut butter
- Other desired fillings such as ice cream or caramel sauce
Instructions
- Prep: Allow butter to soften at room temperature. Preheat your oven to 350℉ (177℃). Choose your baking pans – mini tart pans, regular muffin tins, or mini muffin tins. Note that this recipe yields 7-8 tart-sized cookie cups, about 16-18 regular muffin size cups, or around 35 mini muffin cups depending on pan choice.
- Brown the Butter (Optional): Place butter in a medium saucepan over medium heat. Stir occasionally until melted, then reduce heat to medium-low. Continue cooking and stirring frequently until the butter foams, bubbles, and turns golden brown with a nutty, caramel aroma—this takes about 4 to 6 minutes. Pour browned butter into a bowl including the browned bits, and allow to cool to warm but not hot.
- Make the Cookie Dough: To the browned butter, add both sugars and whisk until combined. Add the egg and vanilla extract, whisking for 30-45 seconds until smooth. Stir in the dry ingredients—flour, baking soda, baking powder, and salt—until just combined. Finally, fold in the chocolate chips.
- Bake the Cookie Cups: Spray your chosen pans with nonstick spray. Spoon dough into pans as follows: about 3.5 ounces (1/3 cup) per mini tart pan, about 2 ounces (2 generous tablespoons) per regular muffin cup, or about 1/2 ounce (2 teaspoons) per mini muffin cup. Press dough up the sides to form cups. Bake tart pans for 10 minutes, regular muffin pans for 8-9 minutes, and mini muffin pans for 6-8 minutes. Cookies should be puffy and lightly browned around edges but may appear slightly wet in centers. Use the back of a spoon to gently create an indent in the center after baking. Allow to cool where they will set perfectly.
- Serve and Store: Once cooled enough to handle, remove cookie cups from pans carefully using a spoon or butter knife, or invert pan and tap out cups gently. Fill cups with Nutella, peanut butter, ice cream, caramel sauce, or your favorite fillings. Enjoy immediately. Store leftovers in an airtight container at room temperature for 3-4 days or refrigerated for 4-5 days.
Notes
- Browned butter adds a deeper, nutty flavor but is optional if short on time.
- Cookie cups will look slightly underdone when removed from oven but will firm up as they cool.
- Pressing dough into pan sides ensures the shape holds for filling.
- You can double the recipe for larger batches.
- Try different fillings like peanut butter, caramel, or ice cream for variety.
