Perfect handheld dessert for parties and gatherings
Easy to customize with toppings and mix-ins
Quick and simple recipe using pantry staples
Kid-friendly and crowd-pleasing
Great for make-ahead desserts and gifting
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Cups:
all-purpose flour
baking soda
salt
butter
brown sugar
granulated sugar
eggs
vanilla extract
chocolate chips
For the Filling:
Nutella
Optional Toppings:
mini chocolate chips
chopped hazelnuts
sea salt
whipped cream
melted chocolate
Directions
Preheat the oven and grease a mini muffin pan thoroughly.
In a bowl, whisk together flour, baking soda, and salt.
In a separate large bowl, beat butter, brown sugar, and granulated sugar until light and creamy.
Add eggs and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Fold in the chocolate chips evenly throughout the dough.
Scoop portions of cookie dough into the mini muffin cups and gently press them down slightly.
Bake until the edges are golden brown and the centers are just set.
Immediately after baking, use the back of a spoon or a small measuring spoon to press an indentation into the center of each cookie cup.
Let the cookie cups cool in the pan for several minutes before transferring them to a wire rack.
Spoon or pipe Nutella into the center of each cooled cookie cup.
Add optional toppings like mini chocolate chips, chopped hazelnuts, or a sprinkle of sea salt.
Serve immediately or store for later enjoyment.
Servings and timing
Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling Time: 15 minutes
Total Time: About 50 minutes
Servings: 24 cookie cups
Variations
Use peanut butter or cookie butter instead of Nutella
Add chopped nuts to the cookie dough for extra crunch
Mix white chocolate chips into the dough
Top with crushed candies or sprinkles for festive occasions
Drizzle caramel or melted chocolate over the finished cups
Use dark chocolate chips for a richer flavor
Storage/Reheating
Store Chocolate Chip Cookie Cups with Nutella in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate them for up to 1 week or freeze for up to 2 months.
To enjoy warm, microwave a cookie cup for about 10 seconds to soften the Nutella center slightly.
FAQs
Can I make these cookie cups ahead of time?
Yes, they can be prepared a day or two in advance and stored in an airtight container.
Can I use store-bought cookie dough?
Absolutely. Store-bought dough works well for a quicker version.
How do I keep the cookie cups soft?
Avoid overbaking and store them tightly covered to maintain moisture.
Can I use a regular muffin pan?
Yes, but the recipe will yield fewer, larger cookie cups and may require additional baking time.
Why did my cookie cups lose their shape?
Pressing the centers immediately after baking helps maintain the cup shape.
Can I freeze these desserts?
Yes, freeze them in a sealed container and thaw before serving.
What other fillings can I use?
Peanut butter, caramel, cream cheese filling, or melted chocolate are all delicious alternatives.
Do I need to chill the dough?
Chilling is optional, but it can help reduce spreading during baking.
Can I make these gluten-free?
Yes, use a gluten-free flour blend suitable for baking cookies.
Are these good for parties?
Definitely. Their bite-sized shape makes them ideal for dessert tables and gatherings.
Conclusion
Chocolate Chip Cookie Cups with Nutella are an irresistible dessert that combines chewy cookies with creamy chocolate-hazelnut filling in every bite. Easy to make and perfect for sharing, these mini treats are guaranteed to be a hit at parties, holidays, or casual family desserts. Whether served warm or chilled, they deliver rich flavor and fun presentation that everyone will enjoy.
These Chocolate Chip Cookie Cups with Nutella are soft, chewy mini cookie desserts filled with creamy Nutella for the ultimate chocolate-hazelnut treat. Perfect for parties, holidays, bake sales, or easy family desserts, these bite-sized cookie cups are rich, gooey, and irresistibly delicious.
Author:Catherine
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:50 minutes
Yield:24 cookie cups
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cookie Cups
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup chocolate chips
For the Filling
1 cup Nutella
Optional Toppings
Mini chocolate chips
Chopped hazelnuts
Sea salt
Whipped cream
Melted chocolate
Instructions
Preheat oven to 350°F (175°C) and grease a mini muffin pan thoroughly.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy.
Add eggs and vanilla extract, mixing until fully combined.
Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
Fold in the chocolate chips evenly.
Scoop portions of dough into the mini muffin cups, filling each about three-quarters full.
Bake for 10–12 minutes or until the edges are golden brown and centers are just set.
Immediately after baking, use the back of a spoon or a small measuring spoon to press an indentation into the center of each cookie cup.
Allow cookie cups to cool in the pan for 10–15 minutes before transferring to a wire rack.
Spoon or pipe Nutella into the center of each cooled cookie cup.
Add optional toppings such as mini chocolate chips, chopped hazelnuts, melted chocolate, or a sprinkle of sea salt.
Serve immediately or store for later enjoyment.
Notes
Avoid overbaking to keep the cookie cups soft and chewy.Chilling the dough for 20–30 minutes can help reduce spreading.Store-bought cookie dough can be used for convenience.Warm slightly before serving for an extra gooey Nutella center.Peanut butter or caramel also work well as alternative fillings.
