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Writing a blog post while watching the Oscars Red Carpet is really distracting and pretty counterproductive. I’m staring at unbelievable fashion with these gorgeous celebrities and I doubt they ate anything all day, let alone any dessert.
If we played the Oscars Red Carpet game right now: “oh hello! who are you wearing?” my response would be, “hi! I’m wearing Victoria’s Secret. They have pretty comfy yoga pants.” Haha, truth.
Okay, so these cookie cups stirred up a flurry of conversation on my Facebook page when I posted a pic after I made them last month. Just a FYI to everyone reading this now – I get a LOT of the same questions on my Facebook page whenever I post pics of what I’m making. The questions are always, “recipe?” Well, hopefully this will clear everything up: I make everything 1 – 1.5 months in advance for my blog. So whatever you see that I’m currently making, likely won’t appear on the blog for another 3-4 weeks. Yes, I work that far in advance.
I loved these cookie cups. They’re much more fun to eat than regular cookies and I loved the oozing Nutella that was sitting in the middle. You’ll love these – now how many of you are going to make them today?
Nutella Lava Cookie Cups
Equipment
Ingredients
- ½ cup (114 g) unsalted butter, softened
- ½ cup (110 g) dark brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 egg
- ½ tablespoon vanilla extract
- 1 ¾ cups (219 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (180 g) semi-sweet chocolate chips
- 1 cup (300 g) Nutella, melted/softened
Instructions
- Preheat oven to 350 °F (177 °C). Spray a standard size muffin pan with cooking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and vanilla extract and beat for 2 more minutes.½ cup (114 g) unsalted butter, 1/2 cup (110 g) dark brown sugar, 1/2 cup (100 g) granulated sugar, 1 egg, 1/2 tablespoon vanilla extract
- In a large bowl, add flour, baking soda, and salt. Whisk to combine.1 3/4 cups (219 g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Slowly add in the flour mixture and mix until all combined and well-incorporated.
- Using a spatula, fold in the chocolate chips.1 cup (180 g) semi-sweet chocolate chips
- Place Nutella in a microwave-safe bowl and warm up the Nutella in 30 second intervals in the microwave until you achieve a smooth and runny consistency that is easy to spoon out.1 cup (300 g) Nutella
- Using a medium cookie dough scoop, scoop out 1.5 – 2 tbsp. of cookie dough, flatten it to the bottom of the muffin tin. Repeat with the dough until all 10 of the muffin tin bottoms are lined with cookie dough.
- Take a tbsp. of the warmed up Nutella and place in the middle of the dough that’s in the muffin tin. Then, take the remaining cookie dough and cover the Nutella layer. You don’t have to push it down hard, it’ll make the Nutella ooze. Just a gentle tap will do.
- Bake for 15-20 minutes, until the edges are brown. Immediately run a paring knife around the cookie cups when they come out of the oven so you can loosen them for easy removal later.
- Cool completely before removing them and eating :)
- Top with vanilla ice cream for a sinfully delicious treat!
These look so decadent that I want to try them this week. My question is here in Australia a stick of butter is 250gms so do I just ignore that and use 1/2 a cup. Also is all purpose flour plain or self raising flour.:-)
Hi Anita, I would just go ahead and use 1/2 cup of butter. No, all-purpose flour and self-rising flour are two completely different flours. Hope this helps! :)
With a chef for a husband I am always delighted when a fellow chef posts a recipe, AND I never ask for the recipe :-) thank you for sharing this with us. I make goodies for my fellow musicians at work and I know they will love this. Just made it today and I am afraid I will eat half the batch before heading to work. Thank you!
I made them last week and they were to due for -except they were falling apart when I took them out of the muffin tins – any advice on what to do so this doesn’t happen as I want to make again this week and bring to a friends house :) thanks!!
Hi Antonietta – I’m not sure why yours falls apart. The dough should come together in the oven and meld together. Is the dough dry and crumbly after you’ve mixed it all together before you put it in the muffin tins? Maybe try pressing the dough together more so it forms a shape prior to putting them in the muffin tins.
I agree these were delicious! Thank you for sharing this wonderful recipe, I wish I would of thought of this myself! Haha.
I have one question though – my cookie portion came out pretty dry…did I miss something? I felt like I followed the recipe to a T. Any suggestions?
I don’t think you missed anything if you said you followed the recipe to a T. Maybe the cookies weren’t as thick as mine so they overcooked, or your oven temperature was too hot (ovens are all different and some run hotter than others, you can always be sure by buying an oven thermometer), or maybe the cookie dough was overbeaten. There are a lot of factors as to why this could’ve happened, sorry I can’t be more specific, those are just some I thought of off the top of my head.
Thank you very much to share this recipe. I’ve made it this morning and already tried it… It’s delicious !! And it’s really easy to make.
Thanks, Laurence! Glad you enjoyed it! I love how easy it is, as well!
Thank you for this amazing recipe! I baked them yesterday and they are incredibly delicious, I will be making these again and again that is for sure! Take a look at mine
Keep up the amazing work on this scrumptious website!
Codie Zofia
xx
Thanks Codie! Yours looks great and I’m so glad you enjoyed it!
These are amazing, plain and simple
Finally tried out the recipe!! Can you say, YUM!! Only complaint would be the dough not cooking all the way around the nutella lava. But a few additional minutes in the oven woud have likely done the trick!
Thanks so much for these!!
These look AMAZING! Has anyone ever tried this with whole wheat flour and/or used mini muffin pan?
How did you make the nutella so smooth and melty inside? When I made it wasn’t chocolate-oozing-out consistency :s but it was still delicious though!
That’s weird yours didn’t do that. Did you melt the Nutella in the microwave to get it a smoother consistency prior to putting it in the cups? The heat from the oven and dough should’ve melted it even more for that oozing-out consistency.
The nutella in mine also didn’t ooze out with the liquid consistency considering I warmed the nutella before as instructed.