mmmm – how decadent and gooey and yummo can it get!
Make sure to eat one while still warm!
1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Jar of Nutella(12 tablespoons per batch)
Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).
Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!
Roll dough into balls 1.5 inches thick.
Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.
When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.
Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour, which then makes them safe to transport! To share.. you know? Sharing?
This recipe made enough for 3 batches for me. I kept the dough in the freezer and rolled/baked them from frozen and they were perfect!
Use a shot glass to press your baked cookies down as soon as they come out of the oven. It creates a perfect hole for your Nutella to melt in! You can also use a spoon, just be sure to leave enough cookie around the edge to keep the goo in. Also – do not use your thumb! Just covering my bases
+ When you put your tbsp of Nutella into the warm cups, don’t touch it at first. Just plop it in and let the warm cookie work it’s magic. After you fill them all- go back to the first one and you’ll find it’s perfectly melted, so give it a swirl with your spoon and your cups will be perfect. At first the Nutella is nice and melty – be sure to eat at least one cup this way! After a few hours the Nutella solidifies again, but creates this great seal that keeps the cookie moist and amazing. Also makes them very portable! They kept for a few days – they may even keep longer – the trick is making them last that long!
+ After the cookie cups have cooled (alliteration!), give them a gentle twist and then should pop right out of the muffin tin. If not, use a butter knife to gently pry along the sides and they should be picture perfect! Don’t be afraid to let them cool quite a bit before you get them out – the brownies are a little harder than the cookie cups. Grease your mini muffin tin well!