If these two-ingredient Nutella Cookie Cups don’t make your mouth water just a little, then your eyes must be closed! LOL
Not only are these Nutella Cookie Cups incredibly rich and decadent, but they’re also totally fast and easy to make!
Plus, if you use pre-made, refrigerated cookie dough (I promise, I don’t judge), they only have TWO, count ’em, TWO ingredients!
Can you feel the love?
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this super simple cookie recipe is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
This recipe was originally shared in 2014. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- sugar cookie dough (homemade or store-bought)
- all-purpose flour (for rolling dough)
- Nutella hazelnut spread
Kitchen tools and equipment needed:
- mini muffin tins
- mini muffin cups (optional, and not shown)
- mini muffin tamper (optional, and not shown)
- baking spray (optional)
- 3″ round cookie cutter
- teaspoons or piping bag (optional)
- cooling rack
- kitchen timer
Store-bought or homemade cookie dough?
Check out my recipe for Kudos Kookie sugar cookie dough (the one I used to use when I ran my own decorated cookie business) in case you’d like to use it for making these cookie cups.
I like having some stored in the freezer for just such an occasion.
Of course, you can always use your own favorite sugar cookie dough if you have one, or as mentioned above, store-bought cookie dough will work great too.
You be the judge of what you’ll use depending on how much time you have on your hands, and how long you figure you can hold off before digging your teeth into one of these babies! 😉
Here is my homemade sugar cookie dough recipe as seen in the featured video.
Can these cookie cups be frozen after baking?
Feel free to store the baked cookie cups (before filling) in the freezer for up to 3 months.
Then once you’re ready to serve, thaw and fill.
It really couldn’t be easier!
How to store these cookie cups after making?
You can store them in an air-tight container at room temperature for up to 7 days, but I guarantee they won’t last that long!
How many cookies does this recipe make?
This recipe makes 24 cookies that will take approximately 30 minutes to make.
Substitution ideas in place of the hazelnut spread:
- fresh fruit, diced into small pieces
- pudding (your favorite flavor)
- orange curd or lemon curd whipped cream
- chocolate ganache
- (no-bake) cheesecake filling
- whatever your imagination allows…
Additional Nutella recipes:
*Hazelnut Spread Cookie Bars (shown below)
Layered hazelnut spread cookie bars with pecans, peanut butter chips, and instant pudding are sure to become a family favorite!
*Nutella Cheesecake Dip from Snappy Gourmet
*Homemade Nutella Granola from Kimspired DIY
*Swirled Nutella Banana Popsicles from Cupcakes and Kale Chips
*Vermont Hot Chocolate (shown below)
Vermont Hot Chocolate is sweetened with (what else) maple syrup, and Nutella. This delicious hot chocolate was inspired by the iconic holiday movie White Christmas, and is completely delicious!!
How to make Nutella Cookie Cups:
- Roll the sugar cookie dough onto a lightly floured surface to ¼” thickness.
- Use a 3″ round cookie cutter to cut out circles from the dough.
- Gently press the cookie rounds into mini muffin tins that have been sprayed with baking spray.
- Bake in a preheated 350-degree oven until golden brown.
- Cool completely on wire racks.
- Generously fill the cookie cups with chocolate hazelnut spread.
- Serve and enjoy.
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s mini cookie cups recipe.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Nutella Cookie Cups
Ingredients
- 1 pound of sugar cookie dough homemade or store-bought
- 2 cups Nutella
Instructions
- Preheat oven to 350 degrees.
- Roll the cookie dough onto a lightly floured surface to 1/4" thickness.
- Prepare 2 mini muffin tins by spraying with baking spray.
- Using a 3" round cookie cutter, cut the dough into as many circles as possible (re-rolling the dough as needed).
- Carefully push the cut circles into the muffin tin wells and use your fingers to press the dough evenly into each well.
- Bake the unfilled cookie cups in a preheated oven for approximately 25 minutes, or until they are a light golden brown.
- Remove to a wire rack and allow the cookie cups to cool completely.
- Using two teaspoons (or a pastry bag filled with Nutella), fill each cookie cup with a generous dollop of Nutella.
- Serve and enjoy!
Notes
Nutrition
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s super easy dessert recipe as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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Paula
Friday 7th of February 2014
I'm excited to try your cookie dough recipe and in addition to these lovely Nutella filled cookie cups, I can see so many other fillings to use with your dough recipe.