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    Home » Recipes » Dessert » Cookies

    Peanut Butter Nutella Cookie Cups

    Published by Melissa on February 4, 2011 | Updated June 10, 2022 | 82 Comments

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    Peanut Butter Nutella Cookie Cups

    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.

    World_Nutella_Day

    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!

    Peanut-Butter-Nutella-Cookie-Cups-tray

    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!

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    4.34 from 6 votes

    Peanut Butter Nutella Cookie Cups

    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Cookies
    Keyword: cooking, food, recipe
    Servings: 24 cookie cups
    Calories: 184kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • OXO Good Grips Non-Stick Pro Half Sheet 13 x 18 Inch
    • Breville BEM800XL Scraper Mixer Pro 5-Quart Die-Cast Stand Mixer
    • Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome

    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

    Serving: 1g | Calories: 184kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 135mg | Fiber: 1g | Sugar: 11g
    More great recipes perfect for World Nutella Day:

    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

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    « Peanut Butter and Jelly Cookie Cups and Blogiversary Giveaway
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Linda

      September 16, 2020 at 9:34 am

      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.

      Reply
      • Barbara Schieving

        September 16, 2020 at 9:34 pm

        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 🙂

        Reply
    2. Ellen

      November 08, 2017 at 11:15 am

      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? 

      Reply
      • Barbara Schieving

        November 08, 2017 at 4:29 pm

        Hi Ellen – no need to spread it out, it will spread as it cooks. Enjoy!

        Reply
    3. Lise

      February 23, 2013 at 5:00 pm

      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!

      Reply
    4. Donna

      December 23, 2012 at 9:39 am

      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!

      Reply
    5. Fibi

      September 27, 2012 at 2:28 pm

      i made these yesterday and they are delicious!
      thanks barbara

      Reply
      • Barbara

        September 27, 2012 at 5:13 pm

        Thanks! So glad you liked them. It’s one of our favorites. Thanks for taking the time to let me know you made them.

        Reply
    6. Christina @ Sweet Pea's Kitchen

      September 14, 2012 at 6:52 am

      Alright, you had me at Nutella! I love that they are baked in a mini muffin pan! 🙂

      Reply
    7. Daisy Chubb

      July 06, 2012 at 8:50 am

      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!

      Reply
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