Nutella and Peanut Butter Cookie Cups

I clearly have chocolate chip cookies on the brain.

We all know I am obsessed with them.

Now that we have accepted that fact, lets move on.

I really loved these chocolate chip cookie pots because they baked up thicker chocolate chip cookies.

The thicker the cookies, the chewier and the gooeyer they are. Yum.

So when I saw a similar idea for Nutella cookie cups on Barbara Bakes , I loved the idea. Like little chocolate chip cookie cupcakes. But instead of icing them, you fill them. With delicious spreads like Nutella and peanut butter. Even more yum.

The cookie bakes up thick, inside a little muffin tin liner. The base and the top and the edges are a little crunchy. Then the inside is soft, gooey, fluffy and chewy.

While the cookies are still hot, you make an indent in the middle, press down to make a little hole. Then you fill it. With Nutella, with peanut butter, with salted caramel, with dulce de leche, with a peanut butter cup, with whatever you like.

Then you bite into the little, gooey cookie cup and the chocolate chips and the filling ooze.

And it makes a mess of your fingers and gets Nutella on your chin but its so delicious that it doesn’t matter.

Cookie cups are really, really good. Especially the ones filled with Nutella.

Now. I highly recommend you take your laptop into the kitchen and make these cookie cups.

Did you hear me? Highly recommend.

Inspired by Barbara Bakes.

You can use your favourite chocolate chip cookie recipe to make these if you like. I used this recipe for wholegrain chocolate chip cookies, which was adapted from Hungry Girl Por Vida.

220g cold unsalted butter, cubed (1 cup)
1 cup brown sugar
1 cup white sugar
1/2 tsp vanilla extract
2 eggs
2 cups wholegrain flour
1 cup plain flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp salt
1 1/2 cups chocolate chips
Nutella, peanut butter or your choice of filling

Preheat the oven to 180 C and line two 12-hole muffin tins with small paper liners.

Using an electric mixer, beat the butter and both sugars together until just combined. Add the vanilla and the eggs, one at a time, beating well between each addition.

On a low speed, mix in the flour, baking powder, baking soda and salt. Add the chocolate chips and mix until well distributed.

Scoop a tablespoon of dough into each lined muffin hole. Bake for 10-12 minutes, until the edges are just golden.

While the cookie cups are still hot, use the end of a kitchen utensil that has a thick handle (such as a wooden spoon) to make a deep indent into the centre of each cup.

Using two teaspoons, fill each cookie cup with Nutella or peanut butter (or both!).

Allow to cool a little and then gobble up! Makes 32 cookie cups.

14 Thoughts on “Nutella and Peanut Butter Cookie Cups

  1. Such a fun post! Love your description and the filling inspiration. Great ideas! Thanks for the link love!

  2. Pingback: peanut butter & nutella « A Vanilla Daydream

  3. Pingback: >Nutella Cookie Bars | Butter

  4. Pingback: >Vanilla Oatmeal Cookies | Butter

  5. Pingback: >Peanut Butter Chocolate Chunk Cookies | Butter

  6. Pingback: >Nutella Brownies | Butter

  7. Pingback: >New York Times Chocolate Chip Cookies (Revisited) | Butter

  8. Pingback: >Malt Ball Blondies | Butter

  9. Love how your described eating them. Now I want to make some more. So glad I could inspire you. Yours look delicious!

  10. Sintoh on April 30, 2014 at 1:15 am said:

    Can I change the whole grain flour into plain flour?

Leave me a comment:

Post Navigation