Chocolate Chip Nutella Cookie Cups
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The only thing better than classic chocolate chip cookies are chocolate chip Nutella cookie cups! These chewy cookie cups are baked in a muffin pan and filled with Nutella for the absolute best bite.
Topped with chocolate chips and flaky salt, these cookie cups remind me of mini skillet cookies. Pro tip: Enjoy these just out of the oven with scoops of vanilla ice cream for cookie perfection!
How to Make Nutella Cookie Cups
Cookie Dough – I use my favorite soft and chewy chocolate chip cookie dough. Flavored with brown sugar, pure vanilla, and rich chocolate, the dough comes together quickly in a stand mixer, no chilling required!
Assemble – Spray a 12-cup standard muffin pan with nonstick spray. Use a medium cookie scoop (1 1/2-inch) to place a scoop of cookie dough into each muffin cup. Spray the bottom of a measuring cup (or heavy glass) with nonstick spray and flatten the cookie dough.
Add a teaspoon of Nutella (or nut butter of choice). Add a second scoop of cookie dough over the Nutella, pressing gently to cover. Top with chocolate chips, pressing gently to adhere.
Bake – Bake cookie cups for 22 to 24 minutes, until the tops and edges are set, and a tester inserted in the center emerges with a few crumbs.
Cool – Sprinkle cookie cups with flaky salt and let cool in the pan on a wire rack for 10 minutes. Use a thin metal spatula to loosen the cookie cups from the pan and transfer to the wire rack to cool.
Make Ahead Cookie Cups
Prep the cookie cups ahead and chill overnight before baking, or wrap the muffin pan well and freeze for later. When you’re ready to bake, transfer the muffin pan directly from the freezer to the oven and bake as directed, adding 2-3 minutes to the baking time.Print
Chocolate Chip Nutella Cookie Cups
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Total Time: 49 minutes
- Yield: 12 cookie cups
- Category: Dessert
- Method: Bake
- Cuisine: American
Chocolate chip Nutella cookie cups make the best dessert! Filled with Nutella and baked in a muffin pan, you’ll love these easy cookie cups.
- 1 2/3 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 3/4 cup semisweet chocolate chips
- 1/3 cup Nutella (or nut butter)
- 1/2 cup semisweet chocolate chips
- flaky salt
- Preheat oven to 350°F and spray a 12-cup standard muffin pan with nonstick spray.
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips.
- Use a medium cookie scoop lightly coated with nonstick spray to place a scoop of cookie dough into each muffin cup. Spray the bottom of a measuring cup with nonstick spray, and press to flatten the cookie dough. Add a teaspoon of Nutella. Add a second scoop of cookie dough over the Nutella, pressing gently to cover. Top with chocolate chips, pressing gently to adhere.
- Bake cookie cups for 22 to 24 minutes, until the tops and edges are set, and a tester inserted in the center emerges with a few crumbs. Sprinkle cookie cups with flaky salt and let cool in pan on a wire rack for 10 minutes.
- Use a thin metal spatula to gently loosen cookie cups from the pan and transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
The equipment section above contains affiliate links to products I use and love!
Make ahead: Prep the cookie cups ahead and chill overnight before baking, or wrap the muffin pan well and freeze for later. When you’re ready to bake, transfer the muffin pan directly from the freezer to the oven and bake as directed, adding 2-3 minutes to the baking time.
Keywords: Chocolate, Chocolate Chip, Nutella, Cookie Cups, Cookies
Craving more cookies?
Chocolate Toffee Oatmeal Cookie Bars
Chocolate Chip Nutella Cookie Bars
Hi! What are your thoughts on converting this to a cookie cake? You think it would hold in an 8” round pan? 🤔 it looks so so good and I’d love to convert it to a “cake” for a birthday celebration!
Hi Mockie! That should work just fine, I would follow the directions from these Nutella cookie bars to layer the cookie dough and the Nutella in the pan: https://tutti-dolci.com/chocolate-chip-nutella-cookie-bars/
Baking time will be approximately 20-24 minutes. Hope that helps! 🙂
It appears that you brought the cookie dough up the sides of the muffin thinly. But your recipe doesn’t say that. Adding choclate would have to be encased to get it out easily. Your photos show also crust up the side. Thank you.
Hi Sandy! The cookie dough puffs up as it bakes (I didn’t press the dough up the sides of the pan, I simply layered it in and pressed down firmly with the bottom of a measuring cup). Here’s a quick video from my Instagram that shows the process: https://www.instagram.com/p/CFKTW9rjfNV/ Hope that helps! 🙂
These cookie cups are so good and perfectly ooey gooey fresh from the oven!
Yay, thank you Ashley! I’m so glad you tried them! 🙂
LOVE this idea! And my mind is racing through all sorts of combinations and variations with this recipe! Would work well with jams and nuts, etc!
Oh yes, I love those ideas! 🙂
these look delish! do you have to line the bottom? im worried they’ll get stuck haha
Hi Laura! I just spray the pan generously with nonstick spray. Once baked, let them cool for 10 minutes in the pan (to help them firm up), then gently loosen with a thin metal spatula and they should pop right out. 🙂
Yum! My Nutella loving boys will adore these–and I can send some home with them so they’re out of my sight. Way too tasty to have them around tempting me for too long!
Yes they would! These are so perfect for Nutella lovers! 🙂