Nutella. Ah, Nutella. Whoever thought of mixing chocolate with hazelnut, and creating a gooey spread, was an absolute legend. You may have guessed I
like love adore Nutella. My kids have also inherited the Nutella gene it would appear – not from their father I may add, who doesn’t like it. Between that and his dislike for caramel, I do sometimes question the fundamental basis of our marriage.
So these little cookie cups spring up a lot on Pinterest. Thus I could go no longer without trying them out. And I was not disappointed. I made them in a mini muffin tin, however there was excess cookie dough, so I made some standard muffin tin sized cups too. These are probably too big. Except they’re not. They’re decadent. But the mini muffin cups are a great size for kids, and if you’re being good (ha, whatever).
220g unsalted butter, softened
200g granulated sugar
220g soft brown sugar
2 tsp vanilla
380g plain flour
1 tsp baking powder
1/2 tsp salt
1 standard sized jar of Nutella (you’ll need every drop!)
1. Beat together the butter and both sugars, for several minutes, until slightly lighter in colour.
2. Beat in the eggs, and then the vanilla. Then mix in the flour, baking powder and salt. Many recipes call for you to sieve the dry ingredients in. I didn’t. Just sprinkle them in, ensuring they get well mixed in.
3. Grease your tin – I used groundnut oil as it has no taste, but you could use butter/margarine – and preheat your oven to 180°C/350°F/Gas 4.
4. Take spoonfuls of your mixture and roll into golf ball sized balls, then pop into your tin. The mixture should fill each hole, but only up to the top, not over.
You’ll obviously need bigger balls (ha ha ha) for a standard muffin tin, but same rules apply – fill the hole but don’t overfill above the top of the hole.
This is rather messy. You could use an ice-cream scoop to make less mess and get more standard sized cups. I didn’t.
5. Bake these for 10-12 minutes, until the edges are just beginning to golden – in my oven, the smaller size needed 10 minutes, the bigger size 12 minutes.
6. Once out of the oven you need to make holes in the middle of each cookie to make ‘cups’. For the small ones I used the end of an ice-cream scoop as it was the perfect size. For the larger cups I used a ‘cup measure’. A shot glass has been mentioned on other recipes as the perfect size. Basically find something that will make a good sized indent. Just don’t use your thumbs. The cookies are hot. It will hurt.
7. Then start to fill each cup with a spoonful of Nutella. You can choose the size of spoon, depending on how much Nutella you want in each. But if you don’t empty a jar of Nutella, you’re not putting enough in 😀
The Nutella will melt into the warm cups. Leave to cool in the tins, or at least until they’re mostly cool. Eating whilst the Nutella is still slightly warm and squidgy is recommended for at least one. Or two.
Whilst filling the bigger cups I ran out of Nutella – I might have overfilled. So I melted some milk chocolate and filled the last few with this, then let the chocolate cool and harden. This actually worked well, as the Husband enjoyed these and I wasn’t forced to eat all of the cookie cups . They’re also a great alternative to Nutella, if you fancied mixing them up – milk, white, dark; all would work well and be pretty darn tasty.
Once again, when it comes to this recipe you can change it up and make all sorts of variations. Caramel would be a lovely filling. Mmmm. I might have to go try that. Maybe topped with a button, kind of millionaires shortbread-esque. Or a wee bit of peanut butter topped with chocolate. Oh wow, that could be immense. I think I might have to head off now…..