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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!
Why does the recipe call for 1 cup of Nutella, then say to use 1 tablespoon per cookie cup? Should it just be 10 tablespoons? I used the full 1 c. and had a Nutella layer that oozed up to the top, not an inner/contained Nutella lava filling.
Hi Melanie, this recipe is very hard to get ‘exact’ because everyone’s measurements can be off slightly so their cookie cups can be off slightly, too. Some might have a thicker bottom layer and a thinner top layer and vice versa. The measurements I gave were approximate and definitely encourage you to adapt it if you find that you didn’t need certain amounts. For me, I used the full cup because my cookie cup tops were thicker so they didn’t really ooze out but if you do decide to make this again, then maybe don’t fill with as much nutella – so, maybe use 1/3 of a cup if you’re finding that it’s oozing too much. I hope this helps a bit!
Wow! I made these last night and they were so YUMMY! I’m making another batch but I’m adding walnuts & sprinkle a little powdered sugar on top :) nom nom nom! My go to cookie recipe this coming up holidays! Thank you for this recipe!
I want to make this to take to my college son & friends this weekend. I see it calls for standard muffin tin, but then for filling “all 10”. All my muffin pans have 12 cups. Should I leave 2 empty, or fill them all and adjust something? Thanks!
Hi Susan, in the ‘serves’ part at the top of the recipe, it says it only makes 10 cookie cups which is why I said 10 in the recipe instructions :) sorry that wasn’t clear – but yeah, this recipe only makes 10 but you could try to divide it up and make it into 12 if you prefer. My dough was just able to make 10 – it’ll differ slightly with everyone depending on how much dough you end up putting in each cup. Does that make sense?
This recipe is amazing! So so simple and so very yummy. I get through them way too quickly!
Thanks for sharing!
x
I’m glad you enjoyed! It’s definitely simple but dangerous haha ;)
Would these work in a mini muffin pan, to be bite sized for easier eating? I prefer small bites for group settings. Or would there not be enough dough to hold the Nutella? I have a college alumnae tea to bake for and these would be delightful. Can I freeze them? Thanks!
I think they would be fine in a mini muffin pan, I just wouldn’t fill too much nutella if you’re afraid there won’t be enough dough to hold it. If you want to try it the regular way, maybe you could slice the bigger ones into smaller pieces? I haven’t tried freezing them so I’m not sure if they’d work out or not.
Thanks for the prompt reply, Julie. I made them today and they came out perfectly. I may have overfilled the mini muffin tins a bit a they have a little “muffin top,” but that isn’t a problem. I got 24 plus one regular size for tasting. They took about 13 minutes at 325 in a convection oven.
Thank you so much for this recipe. I have to say, this is now my favorite dessert ever. It feels…orgasmic in my mouth.
Again, thank you very much.
Best of luck.
Thanks for sharing the recipe, can’t wait to try them. I have a question though…I know it’s great when eaten a little warm but can I serve it in cup with fresh fruit topping?
Thanks
Sure, serving them with fresh fruit would be great.
10 more minutes and mine will be done. Can’t wait! :) Thanks
Thanks for sharing, I’m going to try to bake these. My kids love nutella! :)
Thanks for sharing :) these look so good and i will make it evening!