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A white plate with a nutella mousse cookie cup with a bite taken out of it garnished with hazelnuts. There are more cookie cups in the background.
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5 from 2 votes

Nutella Mousse Cookie Cups

These Nutella Mousse Cookie Cups are the perfect way to indulge! A chocolate cookie cup filled with Nutella mousse and topped with whipped cream.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Julia Foerster

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 260kcal