Nutella-Stuffed Cookie Cups

If you love warm chocolate chip cookies and spoonfuls of Nutella (and honestly, who doesn’t?), these little cookie cups are about to be your new favourite thing to bake. They’re tiny, gooey, and a little bit dangerous..mostly because it’s impossible to eat just one. My family starts circling the kitchen the minute they smell them baking, and I don’t blame them. These cups have “vanish in 60 seconds” energy.

What I love most is how playful this recipe feels. It’s one of those desserts that looks impressive but takes barely any effort. Press, fill, seal, bake—done. No mixer, no chilling the dough, no stressful steps. Just pure, sweet comfort in mini form. And the best part? You can totally customize them. Nutella is the classic (and my personal favourite), but peanut butter, Rolos, or mini Reese’s turn these into a whole new treat every time. These are warm, soft, melty perfection in every bite.

They’re perfect for after-school snacks, birthday parties, or those nights when you want something warm and sweet without committing to a whole batch of cookies. And they pack beautifully, if they even make it out of the house! Give my recipe a try, you won’t be disappointed!

INGREDIENTS:

• Store-bought or homemade chocolate chip cookie dough

• Nutella (or peanut butter, Rolos, or mini Reese’s — pick your favourite!)

STEPS:

1. Preheat your oven to 350°F.

2. Grease a mini muffin pan with cooking spray or butter.

3. Grab a chunk of cookie dough, flatten it, and press it into a muffin cup, shaping it up the sides to create a cookie “pocket.”

4. Bake for 10 minutes, then remove from the oven and immdiately press down at the centre of each cookie cup to make room for the filling. (I used my son’s bottle cap!)

5. Add a spoonful of Nutella to the center.

6. Flatten a smaller piece of cookie dough and lay on top of the Nutella.

7. Bake for another 10 minutes, until golden and beautiful.

8. Let the cookie cups cool so they can set.

9. Enjoy! Bon appétit!