Nutella Cookie Cups

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 jar Nutella - it all depends on how heavy your hand is

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 Cookie dough
  • 1 Filling
  • 1 pinch Salt
  • 2 tsp Vanilla extract
  • 1 cup White sugar

• Dairy

  • 1 cup Butter

Found on cakescottage.com

Ingredients

• cookie dough
• 1 cup (2 sticks) butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• pinch of salt
• filling
• ¾ to 1 jar of Nutella — it all depends on how heavy your hand is!

Directions

• Preheat your oven to 375 degrees F.
• Lightly spray muffin pans with baking spray or use silicone muffin pan.
• Cream butter in a mixing bowl, gradually add both sugars and continue creaming until light and fluffy.
• Beat in eggs and vanilla and mix thoroughly.
• In a separate bowl, sift the flour, salt, and baking soda with a wire whisk until combined.
• Slowly add to wet ingredients until just combined.
• Roll dough into balls 1.5 inches thick.
• Place them in the muffin pan (do not squish down yet!) and bake for 10-12 minutes, until golden brown but not too dark around the edges.
• Remove from oven and use a shot glass or similar object to press your baked cookies down as soon as they come out of the oven.
• It creates a perfect hole for your Nutella to melt in!
• Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.
• Let cool 15-20 minutes in pan (At first the Nutella is nice and melty – be sure to eat at least one cup this way!), and serve.
• Store leftovers in an airtight container for 3-4 days, or freeze for a convenient treat.