Peanut Butter Nutella Fudge Cookie Cups

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Nutella

• Baking & Spices

  • 21 oz Betty crocker peanut butter cookie mix
  • 1 cup Confectioners' sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1/4 cup Butter, unsalted
  • 3 tbsp Heavy cream

• Liquids

  • 3 tbsp Water

Found on galonamission.com

Description

Ingredients

• 21 ounce Betty Crocker Peanut Butter Cookie Mix
• 1 large egg
• 2 tablespoons oil
• 3 tablespoon water
• ¼ cup unsalted butter, softened at room temperature
• ½ cup Nutella
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup confectioners sugar
• 3-4 tablespoons heavy cream

Directions

• Preheat oven to 350 degrees and grease a regular or mini muffin tin with non-stick cooking spray. Set aside
• Place the cookie mix, egg, oil, and water into large mixing bowl and mix until combined.
• Take two tablespoons of cookie dough, roll them into balls, and press into the bottom and up the sides of the muffin tin until ⅔ of the way up, forming a bowl. Bake for 9-10 minutes or until the edges start to get lightly browned.
• Remove the cookie cups from the oven and allow the cookie cups to cool for 10 minutes before gently removing from the pan. Set aside.
• Prepare the Nutella fudge frosting by beating the butter until creamy and then beating the Nutella into the butter until combined.
• Add the vanilla extract and salt and beat until combined.
• Beat the confectioners sugar into the mixture adding ¼ cup at a time until combined.
• Add the heavy cream in and beat until creamy.
• Using your thumb or a small glass bottom, press the center of the cookie cups down until it resembles a cup.
• Pipe the Nutella fudge frosting into the center and repeat until all cookie cups have been frosted.
• Place the cookie cups into a serving dish and serve or store in the refrigerator until ready to serve.