Mini Nutella Cookie Cups

I first spotted these little bad boys on Pinterest and ever since I’ve been waiting patiently for a special event so I could make them. My dear friend and work colleague is going onto maternity leave and I jumped at the chance to bake them for her farewell.

The concept is simple; basic cookie (biscuit in Australia) recipe for the case and Nutella for the filling. Heaven! I must admit that I cheated with this recipe because I didn’t have time to make the cookie dough after work so I bought pre-made Aunty Kath’s Choc Chip cookie dough from the supermarket. It worked a treat! TIP: Do not use the M&M’s cookie dough because you will not be able to crush the M&M’s with the shot glass to make a neat little indent for the Nutella. All I did was scoop out the cookie dough mixture and placed them in the mini muffin tins. Bake for 10 minutes on 180C and then followed the rest of the directions to complete these Mini Nutella Cookie Cups.

Be sure to read the TIPS on the linked recipe page because I found them super helpful. I discovered that the original recipe is actually Peanut Butter Nutella Cookie Cups but I didn’t have any peanut butter in the house. I image a small amount of peanut butter at the bottom of the cookie cup then covered with Nutella would be rich but nicely balanced with the savouriness of the peanuts. Otherwise roast some hazel nuts and place a single nut in each cookie cup before spooning in the Nutella.

For Low FODMAP diet, replace cookie recipe with a suitable Low FODMAP version because Nutella is one food we are actually allowed to eat!

Give them a go! They are so easy to make and my friends were very impressed with the presentation – and taste.

Also try the Nutella & Almond Two Bite Brownies (Chocolate Cookie Cups).

Mini Mutella Cookie Cups