Filed Under: Chocolate | Cookies

Chocolate Nutella Cookie Cups

Recipe By Danielle Rye
June 15th, 2016

These Chocolate Nutella Cookie Cups feature soft and chewy chocolate cookie cups filled with a smooth and delicious Nutella Frosting!

Yield: 24 cookie cups

Prep Time: 40 minutes

Cook: 13 minutes

Tessa's Recipe Rundown...

Taste: Full of chocolate and Nutella flavor.
Texture: The cookie cups are a little crunchy on the outside and soft on the inside.  The frosting is super smooth and creamy too!
Ease: Not too difficult to make.
Appearance: The Nutella frosting piped into these cookie cups is so gorgeous!
Pros: No need to chill the cookie dough and the frosting is amazing.
Cons: You’ll need to wait for the cookies cups to cool completely before adding any frosting, but it doesn’t take too long.
Would I make this again? Of course!

Please welcome Danielle from Live Well Bake Often as she shares these adorable Chocolate Nutella Cookie Cups! Be sure to check out her delicious blog for me! -Tessa

Chocolate Nutella Cookie Cups

Have you ever tried a cookie cup?  Ever since the first time I tried cookie cups, I’ve been completely hooked on them.  If you aren’t too familiar with them, their texture is similar to a regular cookie.  The outside of the cookie cup is a little crunchy and the middle is perfectly soft and chewy.

But the best part about them is that you can fill the center with just about any type of frosting or filling that you prefer.  When it comes to a chocolate cookie cup though, a smooth and creamy Nutella frosting makes the perfect filling!

Chocolate Nutella Cookie Cups

For these cookie cups, I used my favorite chocolate cookie recipe.  I’ve used this cookie dough recipe more times than I can count and it always turn out perfectly!  One of my favorite things about making cookie cups is that the dough doesn’t require any chilling time.  Since you’ll be baking these in a mini muffin pan, there’s no need to worry about the cookies spreading.  Which means less time between you and these delicious cookie cups!

Once the cookie cups have finished baking, you’ll want to press down the center of them right after you take them out of the oven.  The best method I’ve found for doing this is just to use the bottom of a measuring teaspoon.  It’s the perfect size and makes it incredibly easy to get that perfect center for the frosting to go into too.

Chocolate Nutella Cookie Cups

Speaking of the frosting, this Nutella version is amazing.  It’s so good that I found myself wanting to sit down and just eat it with a spoon.  Which seems totally normal, right?  But I will say that besides eating the frosting with a spoon, these chocolate cookie cups are the perfect way to enjoy that delicious frosting too.  Trust me!

How to make
Chocolate Nutella Cookie Cups

Yield: 24 cookie cups
Prep Time: 40 minutes
Cook Time: 13 minutes
Total Time: 53 minutes
These Chocolate Nutella Cookie Cups feature soft and chewy chocolate cookie cups filled with a smooth and delicious Nutella Frosting!


For the chocolate cookie cups:

  • 1 and 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Nutella frosting:

  • 1/2 cup unsalted butter, softened
  • 1/4 cup Nutella
  • 2 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • tiny pinch of salt (optional)


To make the chocolate cookie cups:

  1. Preheat oven to 350°F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.
  2. In a large mixing bowl, mix together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg and vanilla extract, making sure to mix well after each ingredient. Slowly mix in the dry ingredients and mix until just combined, scraping down the sides of the bowl as needed.
  4. Evenly distribute the cookie dough between all 24 mini muffin cavities. Bake at 350°F for 11-13 minutes or until done in the center. Remove from the oven and gently press down the center of each cookie cup using the bottom of a measuring teaspoon. Allow the cookie cups to cool in the pan for 5-10 minutes, or until they’ve firmed up a little and can easily be removed from the pan. Remove from the pan to a wire rack to cool completely.

To make the Nutella frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Add in the Nutella and mix until well combined. Next, add in the powdered sugar, heavy cream, vanilla extract, and salt and mix until fully combined.
  2. Pipe the Nutella frosting into the cooled cookie cups as desired.
Course: Dessert
Cuisine: American

About Danielle...

Danielle is a self-taught baker and the blogger behind Live Well, Bake Often. She loves spending time in the kitchen creating new recipes to share with her readers as well as sharing tips to help them along the way. When she's not in the kitchen baking, she's usually spending time with her husband and three dogs.

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Recipe Rating

  1. #
    Kari — June 15, 2016 at 8:19 am

    These look so insanely delicious!!

  2. #
    Susan G — June 15, 2016 at 6:44 pm

    This Nutella frosting is different from the Nutella cupcake frosting recipe . Is this the new and improved version?

    • #
      Danielle Rye — June 15, 2016 at 7:12 pm

      Hi Susan! The Nutella Cupcake frosting recipe is one of Tessa’s recipes, I just make mine a little differently. I’m sure that it would work for this recipe too, but you may end up with some extra frosting if you use it. You can feel free to use either one though 🙂

  3. #
    Melanie @ Gather for Bread — June 17, 2016 at 4:37 am

    They will fulfill my ultimate chocolate craving!

  4. #
    Diedra — July 5, 2017 at 2:52 pm

    Hey Danielle! This frosting recipe did not turn out well for me and I followed it to a tee. My frosting turned out super thick, crumbly, and tasted wayyyy to much like a stick of butter. I had to add more heavy cream, and more nutella to tone the straight butter flavor down, and smooth it out a little. I am not sure what I could have done wrong. The cookie cups turned out awesome though!

  5. #
    Kelly — April 3, 2018 at 1:17 pm

    I will be baking cookies for my daughter’s wedding and these Chocolate Nutella Cookie Cups look like a winner. Can they be frozen?

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