These Nutella Chocolate Chip Cookie Cups are the ultimate fusion of a chewy, buttery cookie and the rich, hazelnut creaminess of Nutella. By baking the dough in a standard muffin tin and creating a hollow center while the cookies are still warm, you transform a classic treat into a sophisticated dessert cup. These are perfect for parties, bake sales, or as a special afternoon treat that looks like it came straight from a gourmet bakery.
What makes this recipe a standout is the texture of the cookie base. The addition of cornstarch ensures the “cup” stays tender and soft, while the mini chocolate chips provide a subtle crunch in every bite. Once filled with a heaping swirl of Nutella, these cups offer a beautiful contrast between the golden-brown cookie and the glossy, dark hazelnut center. They are as fun to make as they are to eat, and they store beautifully at room temperature for nearly a week.
Recipe Details
- Flavor Profile: Buttery vanilla and brown sugar cookie base with a deep, nutty chocolate-hazelnut filling.
- Textures: A soft, chewy cookie shell with a silky-smooth, molten Nutella center.
- Total Time: Approximately 30 minutes (15 minutes prep, 15 minutes baking).
- Difficulty Level: Easy; requires simple mixing and a muffin tin.
What You’ll Need
For the cookie base, you will need 1/2 cup of melted and cooled unsalted butter, 6 tablespoons of light brown sugar, and 1/2 cup of granulated sugar. You’ll also need 1 large room-temperature egg, 1 teaspoon of vanilla extract, 1 1/2 cups of all-purpose flour, 1 teaspoon of cornstarch, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Don’t forget the 6 tablespoons of mini chocolate chips and about 1 heaping cup (300g) of Nutella for the filling.
Ingredient Notes
- Cornstarch – This is a secret bakery ingredient. It prevents the cookie from becoming too tough and helps maintain that soft, melt-in-your-mouth texture even after the cups have cooled.
- Melted Butter – Using melted butter (instead of creamed) results in a denser, chewier cookie cup that holds its shape better than a fluffy, cake-like version.
- Mini Chocolate Chips – Regular-sized chips can be too large for these small cups. Using mini chips ensures that you get chocolate in every bite without compromising the structural integrity of the cup walls.
- Nutella – Ensure your Nutella is at room temperature so it is easy to spoon or pipe into the centers.
Add-ins and Substitutions
- Different Fillings – While Nutella is classic, you can also fill these with peanut butter, salted caramel, or even a dollop of marshmallow fluff.
- Nuts – Stir in 1/4 cup of finely chopped toasted hazelnuts to the cookie dough to echo the flavors of the Nutella.
- Salt – Sprinkle a tiny pinch of flaky sea salt over the Nutella filling to balance the sweetness.
How to Make Nutella Chocolate Chip Cookie Cups
1. Prep the Oven and Pan Preheat your oven to 350 F. Grease a standard 12-count muffin tin generously with baking spray to ensure easy release.
2. Mix the Wet Ingredients In a large bowl, combine the 1/2 cup of melted (and slightly cooled) butter with the 1/2 cup of granulated sugar and 6 tablespoons of light brown sugar. Whisk until well combined. Add the egg and 1 teaspoon of vanilla extract, whisking until the mixture is smooth and glossy.
3. Combine with Dry Ingredients Stir together the 1 1/2 cups of flour, 1 teaspoon of cornstarch, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Add the dry mixture to the wet ingredients. Mix just until combined, being careful to scrape the bottom of the bowl. Fold in the 6 tablespoons of mini chocolate chips.
4. Portion and Bake Drop one rounded tablespoon of dough (about 40 grams) into each cavity of the muffin pan. Press down gently with the back of a spoon to flatten the dough slightly. Bake for 12 to 15 minutes, or until the edges are a light golden-brown. The centers should still look slightly soft.
5. Create the “Cups” Immediately after removing the pan from the oven, use the back of a tablespoon (or a small 1/8 cup measuring cup) to press into the center of each warm cookie. This creates the indent for your filling.
6. Cool and Release Let the cookie cups cool completely in the pan. Once they are cold, they should pop right out. If any stick, gently run a butter knife around the edge to loosen them.
7. Fill and Store Spoon a generous amount of Nutella into each cooled indent. Allow the filled cups to sit for a few minutes to settle before serving.
Pro Tip: For a professional “bakery” look, put your Nutella into a piping bag with a star tip and pipe a pretty swirl into each cookie cup instead of using a spoon.
Recipe Tips
- Don’t Overbake – Because these continue to set as they cool in the pan, pull them out when the edges are just barely golden. Overbaking will make the cups too hard to indent.
- The Press Step – You must press the centers while the cookies are piping hot. Once they start to cool, the structure sets, and the cookie will crack rather than compress.
- Cooling is Crucial – Do not try to remove the cups while they are warm. They need to be completely cold to maintain their shape when lifted out of the tin.
FAQs
Can I use a mini muffin tin? Yes! If using a mini tin, use about 1/2 tablespoon of dough per cavity and reduce the bake time to 8 to 10 minutes.
Why are my cookie cups sticking? This usually happens if the pan wasn’t greased well enough or if the cups weren’t allowed to cool completely. A gentle “twist” with a butter knife usually does the trick.
How do I prevent them from getting soggy? The key is to let the cookie cups cool entirely before adding the Nutella. Additionally, store them at room temperature rather than in the fridge.
Serving Suggestions
- Party Platter – Arrange these on a tiered stand for a stunning dessert display.
- A La Mode – Serve warm (reheat for 5 seconds) with a small scoop of vanilla ice cream on top.
- Gift Jars – These are sturdy enough to be stacked in a glass jar and given as a sweet homemade gift.
Make This Recipe in Advance
You can bake the cookie cups up to 2 days in advance and keep them in an airtight container. Fill them with Nutella on the day you plan to serve them to ensure the cookie stays as crisp and fresh as possible.
Nutella Chocolate Chip Cookie Cups
- Total Time: 30 minutes
- Yield: 12 Cookie Cups 1x
- Diet: Vegetarian
Description
The ultimate fusion of a chewy, buttery cookie and rich hazelnut creaminess. These dough cups are baked in a muffin tin and hollowed while warm to perfectly cradle a silky Nutella center. The addition of cornstarch ensures the cup stays tender and soft, creating a bakery-quality finish.
Ingredients
The Cookie Shell
- 1 1/2 cups (196g) all-purpose flour
- 1/2 cup (113g) unsalted butter, melted and cooled
- 1/2 cup (100g) granulated sugar + 6 tbsp (75g) light brown sugar
- 1 large egg, room temp
- 6 tbsp (65g) mini chocolate chips
- Dry Goods: 1 tsp cornstarch, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp vanilla extract
The Filling
- 1 heaping cup (300g) Nutella or chocolate-hazelnut spread
Instructions
Prep: Preheat oven to 350°F. Grease a standard 12-count muffin tin.
Wet Base: Whisk melted butter and both sugars. Add egg and vanilla, whisking until smooth and glossy.
Combine: Stir in flour, cornstarch, baking soda, and salt. Fold in mini chocolate chips.
Bake: Drop 1 rounded tbsp dough into each cavity. Bake for 12–15 mins until edges are golden but centers are soft.
Indents: Immediately use the back of a spoon to press firmly into the warm centers to create a ‘cup’ shape.
Fill: Cool completely in the pan. Pop them out and spoon or pipe Nutella into each indent.
Notes
The Cornstarch Secret: Softens flour proteins to keep the cup tender rather than rock-hard once cooled.
The ‘Hot Press’ Rule: Indents must be made while the cookies are piping hot before the structure sets.
Mini Chips Only: Ensures the thin walls of the cup remain structurally sound without the bulk of regular chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert / Cookies
- Method: Muffin Tin Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 Cookie Cup
- Calories: 295
- Sugar: 28
- Sodium: 140
- Fat: 16
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 35
Keywords: nutella cookie cups, chocolate chip cookie cups, hazelnut dessert recipes, muffin tin cookies, easy party desserts, stuffed chocolate chip cookies, bakery style cookie cups
