These Nutella Mousse Cookie Cups are the perfect way to indulge! They taste insanely delicious and are great for parties and special occasions. I promise, you just found your favorite way to eat Nutella.
I’m posting this recipe for you today because (1) Nutella is one of my favorite things and (2) combining Nutella and cookies makes two delicious treats even more delicious. This recipe is even more indulgent than my favorite Nutella Cookies.
I have to say I’m a little bit sorry for sharing this recipe with you because it will make you addicted!
I love these cute Nutella Cookie Cups so much. Even after having one for breakfast and one for lunch today I’m still craving more. But I need to constrain myself (at least a little bit).
I originally shared the recipe for these Nutella Cookie Cups over on Tastes of Lizzy T!
These Nutella cookie cups are made completely from scratch yet they are super simple to make! Baking cookies in a muffin tin is the easiest and most foolproof way to make tasty cookies in my opinion. You don’t need to chill the dough or be afraid that it will spread too much in the oven.
My cute cookie cups taste so delicious and are the perfect way to indulge! The chewy cookie on the outside and the smooth Nutella mousse on the inside. This will be your favorite way to eat Nutella! But make sure to have some friends around to share with or you’ll end up eating them all by yourself.
How to make Nutella Cookie Cups
To make these Nutella Mousse Cookie Cups you need a non-stick muffin tin and a small jar or kitchen utensil to make the dent into the baked cookie. The most important thing when you make the cookie cups is to not overbake the cookie or you won’t be able to make a dent into the dough.
The cookie dough doesn’t need to be chilled before baking. Use about 2-3 tbsp dough per muffin cup, it might seem too little but when you make the dent the dough comes up the sides quite a bit, so don’t worry. Bake the cookie cups for 10-12 minutes. Mine were done after 10 minutes but every oven is different so keep an eye on them.
As soon as you take the cookie cups out of the oven, use the rounded tip of a kitchen utensil or a small jar to make a well in the center of the cookie. Let the cookie cups cool down completely and then fill them with the homemade Nutella Mousse.
SOME MORE RECIPES YOU’LL ENJOY!
I have a lot of recipes to choose from if you want to take a look at my recipe index, but here are a few of favorite Nutella recipes.
- Easy Twisted Nutella Danish Recipe
- Nutella Cookies Recipe
- Nutella Swirl Pumpkin Bread
- Salted Caramel Pretzel Brownies with Nutella
- No Bake Nutella Cheesecake Cherry Parfaits
- Nutella Cupcakes with Cherries
Nutella Mousse Cookie Cups
Chocolate Cookie Cups:
- 1 cup all-purpose flour 125g
- 1/2 tsp baking powder
- 1/4 cup dutch process cocoa powder sifted, 30g
- 1/4 tsp salt
- 1 stick unsalted butter room temperature, 115g
- 1/4 cup granulated sugar 50g
- 1/2 cup light brown sugar 100g
- 1 large egg room temperature
- 1 tsp pure vanilla extract
Nutella Mousse Filling:
- 3/4 cup heavy cream chilled, 180ml
- 1/4 cup granulated sugar 50g
- 4 oz full-fat cream cheese softened, 110g
- 4 tbsp Nutella + more for decorating, room temperature
- 1/4 cup chopped hazelnuts for decorating
- Preheat oven to 350°Spray a muffin tin with cooking spray.
- In a small bowl, whisk together flour, baking powder, sifted dutch process cocoa powder, and salt. Set aside.
- Beat butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy.
- Add egg and vanilla extract. Beat until combined.
- Add flour mixture and mix until just combined.
- Divide dough with a large cookie scoop between muffin cups and press dough down to flatten.
- Bake for 10-12 minutes or until mostly set, but still soft in the middle.
- As soon as the cookie cups come out of the oven, use the rounded tip of a kitchen utensil or a small jar to create a well in the center of the cookie.
- Allow the cookie cups to cool in the pan for 10 minutes. Loosen each slightly by twisting in the pan, then remove them from the pan and transfer to a wire rack to cool completely.
- While the cookies are cooling, prepare the Nutella mousse filling. Whip heavy cream until stiff peaks form. Set aside 1/3 of the whipped heavy cream for decorating
- In another bowl beat sugar and cream cheese until smooth. Add Nutella and beat until incorporated. Fold in remaining whipped cream.
- Pipe Nutella mousse into each cooled cookie cup. Refrigerate until set for about 2 hours, then top with whipped cream, Nutella, and chopped hazelnuts.
- Serve chilled and eat within 2-3 days.
Recipe inspired by Liv for Cake