Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cups semi-sweet chocolate chips + some for the top
- 1/2 cup Nutella
Method
- To make the Nutella stuffed cookie cups: Preheat your oven to 320°F (160ºC) and lightly butter a 6-cup standard muffin pan (or a 12-cups mini muffins pan).
- Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and sugar in a large bowl at medium speed until creamy; add in the whole egg and vanilla and mix until combined. Reduce speed to low and add the flour mixture; beat just until incorporated. Finally, fold in chocolate chips using a spatula.
- Use a medium cookie scoop to place a scoop of cookie dough into each muffin cup. Press the dough with your fingers to line the bottom and edges of the cups. Add a teaspoon of Nutella in the bottom. Add a second scoop of cookie dough, a little smaller and flattened, over the Nutella, pressing gently on the edges to cover. Top with more chocolate chips if you like, pressing gently.
- Bake the cookie cups for 20 to 25 minutes, until the tops and edges are set, and a toothpick inserted in the center comes out with a few crumbs. Let cool the cookie cups in the pan on a wire rack for 10 minutes.
- Gently loosen the Nutella stuffed cookie cups from the muffin pan and transfer them to a wire rack to cool completely. Enjoy!
