Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare Saturday, February 5th “World Nutella Day 2011″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.
The Peanut Butter and Jelly Cookie Cups I posted earlier in the week were good, really good! But these Peanut Butter and Nutella Cookie Cups are even better. When eating a Peanut Butter and Jelly Cookie Cup you’ll say mmmmmm, but when you eat a Peanut Butter and Nutella Cookie Cup you’ll say, oh my!
I used our favorite peanut butter cookie recipe, which is a little more fudgy than the PB&J Cookie Cups recipe because it’s made with butter and has twice as much peanut butter. I roll it in turbinado sugar so there is a little bit of crunch on the outside, which is a wonderful contrast to the fudgy cookie and smooth creamy Nutella middle. Oh My!
Peanut Butter Nutella Cookie Cups
Equipment
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup chunky peanut butter
- Turbinado sugar sugar in the raw, optional
- ½ cup Nutella
- Chopped peanuts optional
Instructions
- Preheat oven to 350 degrees. In a small bowl, sift together the dry ingredients and set aside.
- Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended.
- Form dough into 1 ½ inch balls. Roll balls in turbinado sugar. Place each ball in a cup of a greased mini muffin tin.
- Bake 10 to 12 minutes until edges are browned and crackled, the centers will not be completely set.
- Remove the cookies from the oven and using the end of a thick-handled wooden spoon make a small, deep well in the center of each cookie and fill with Nutella. Sprinkle chopped peanuts on top of Nutella.
- Transfer cookies to a rack to cool completely.
Nutrition
Chewy Nutella & Oatmeal Bar Recipe for World Nutella Day Cookin’ Canuck
Nutella Cream Pie Lauren’s Latest
Chocolate Nutella Cookies Two Peas and Their Pod
Pumpkin Nutella Swirl Bread Barbara Bakes
Orange Nutella Pinwheel Cookie Barbara Bakes
Banana Nutella Bread Barbara Bakes
Linda
Hi Barbara,
I have made these cookies many times and it has become famous around my circle. But they stick to the pan any tips? I have managed to find a trick that is working fine, I use a little piece of parchment paper in each mold. Also I would like to know how many grams is half cup of butter or 1 stick of butter just to make sure I am doing everything right.
Barbara Schieving
Hi Linda – so great to hear you enjoy these cookie cups and you’ve become famous for them. I haven’t tried them with this recipe, but these baking cups https://amzn.to/35KM32E are amazing. I buy them in several sizes. They’re the only muffin cups I use anymore because they peel like magic and you don’t have to worry about sticking or greasing your pan.
I typically use non-stick baking spray when I make these cookies and use a paper towel to spread the spray around in the cups before adding the dough. If you’ve been making lots of cookie cups, it may be time for a new mini muffin pan – the non-stick coating does wear out eventually and sometimes it’s just easier to replace it. I use a small icing spatula https://amzn.to/33AdY2u to loosen the cups around the edges before removing them.
1 stick butter = ½ cup = 4 ounces = 113 grams. I’m sure if you’re famous for them you’re doing it right 🙂
Ellen
I’m confused. You roll the dough into a ball and put in mini muffin cup. Do you spread it out or leave it in a ball?
Barbara Schieving
Hi Ellen – no need to spread it out, it will spread as it cooks. Enjoy!
Lise
OMG! We have made these cookies 6 times and they are a favorite with our family and friends. This is the first time I have ever bought Nutella, (just for these cookies) and now we are on our third jar! Caution: highly additive cookies!
Donna
Amazing. Something about baking them in the miniature muffin tins. Oh, and the Nutella filling. And the PB. Thanks for posting and for beautiful pics!
Fibi
i made these yesterday and they are delicious!
thanks barbara
Barbara
Thanks! So glad you liked them. It’s one of our favorites. Thanks for taking the time to let me know you made them.
Christina @ Sweet Pea's Kitchen
Alright, you had me at Nutella! I love that they are baked in a mini muffin pan! 🙂
Daisy Chubb
Thanks so much for visiting again Barbara!
You’ve honestly inspired me to make all sorts of cookies and put Nutella in them.
Actually for the brownie recipe I was originally going to make a Raspberry Icing for the filling, but it didn’t work at all so I went back to good ol’ Nutella – they were delicious!