Nutella Cups Recipes

MINI NUTELLA® COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 mini muffin cups.
• Combine flour, baking soda, and salt in a medium bowl. Set aside.
• Beat butter, brown sugar, and white sugar together using an electric mixer in a mixing bowl until smooth and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract until fully incorporated. Add flour mixture and mix until dough is just combined.
• Roll dough into 1 1/2-inch balls. Press each down into a prepared mini muffin cup.
• Bake in the preheated oven until golden brown and not too dark around the edges, 10 to 13 minutes. Remove from the oven and let sit for 2 minutes.
• Make wells in each cookie cup for chocolate-hazelnut spread using a spoon. Add 1 tablespoon chocolate-hazelnut spread to each cookie cup. Let cool 15 to 20 minutes before removing from the muffin cups.

NUTELLA® CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Press 2 crescent roll triangles into each muffin cup; fill each with 1 to 2 banana slices. Spoon chocolate-hazelnut spread over bananas.
• Bake in the preheated oven until crescent rolls are golden brown, 11 to 13 minutes. Sprinkle confectioners' sugar over each cup.

ORANGE-NUTELLA COOKIE CUPS

Steps:

• Preheat oven to 350°. In a small bowl, mix cookie dough, flour and orange zest. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini-muffin cups. Bake 10-12 minutes or until light golden brown., Cool in pans 5 minutes; run a knife around sides of cups. Cool in pans completely before removing. Place 1 teaspoon Nutella in the center of each cookie; top with a raspberry. If desired, substitute hazelnuts for the raspberries.