Nutella Filled Sugar Cookie Cups Recipe 455

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 FILLED SUGAR COOKIE CUPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Grease mini muffin pan. Stir together flour, baking soda, baking powder. Set aside. Cream together butter and sugar and smooth until fluffy. Gradually stir in dry ingredients. Roll dough into walnut sized balls and place them in the muffin pan. Bake for 8 to 10 minutes or until golden. Let cool for one minute then take a teaspoon measuring spoon and press down making an intention on each cookie. Fill with Nutella and top with toffee bits.

NUTELLA FILLED SUGAR COOKIES RECIPE - (4.5/5)

Steps:

• 1. Using a 1 teaspoon measure, scoop out Nutella and place in small drops on a cookie sheet lined with parchment. Place in the freezer for 15 minutes. 2. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. 3. In a medium bowl, whisk together flour, baking powder, and salt. 4. In the bowl of your stand mixer, beat together the butter and 1 1/2 cups granulated sugar on medium until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and add in the the vanilla. 5. Turn the mixer to low and gradually beat in the flour mixture until just combined. Scrape down the bowl to ensure everything is well incorporated. 6.Place 1/3 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half and slightly flatten the bottom half by pressing it together with the palms of your hands. 7. Use a small metal spatula to lift the mounds of Nutella from the baking sheet and lay on the bottom half of cookie dough. If the Nutella starts to soften, place it back in the freezer for a few minutes. 8. Cover the Nutella with the other piece of cookie dough. Seal the edges with your fingers and roll the ball in the sugar to coat it. Place the cookies on the prepared baking sheet. 9. Repeat with the remaining dough and Nutella mounds, spacing the cookies about 2 inches apart from each other on the baking sheets. 10. Bake the cookies, one sheet a time, rotating from front to back halfway through baking. The edges will start to turn brown when they are finished, about 10 to 13 minutes. The centers should still be soft and puffy. 11. Remove the cookies from the oven and cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and cool on a rack. They can also be served warm.

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.