Nutella Cheesecake Chocolate Cookie Cups

• Produce

  • 1 Raspberries

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Nutella

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Cocoa
  • 2 tsp Cornstarch
  • 2 cups Powdered sugar
  • 1 cup Sugar
  • 2 tsp Vanilla

• Bread & Baked Goods

  • 1 Nutella cheesecake

• Snacks

  • 1 Chocolate cookie cups

• Dairy

  • 3/4 cup Butter
  • 10 oz Cream cheese

Found on lifeloveandsugar.com

Ingredients

• Chocolate Cookie Cups
• 3/4 cup butter, room temperature
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cups all purpose flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 2 tsp cornstarch
• Nutella Cheesecake
• 10 oz cream cheese, room temperature
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 3/4 cup Nutella
• raspberries, for garnish, optional

Directions

• 1. Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
• 2. Cream butter and sugar together for 5-7 minutes, until light and fluffy.
• 3. Add the egg and vanilla and beat until well combined.
• 4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
• 5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
• 6. Bake for 10-12 minutes.
• 7. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. The centers should fall a bit while cooling, but if the centers arent cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
• 8. Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, vanilla and Nutella together until smooth.
• 9. Pipe or scoop cheesecake filling into cookie cups.
• 10. Top with raspberry, if desired.
• 11. Store in refrigerator.