Mini Nutella Cookie Cups Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 mini muffin cups.
• Combine flour, baking soda, and salt in a medium bowl. Set aside.
• Beat butter, brown sugar, and white sugar together using an electric mixer in a mixing bowl until smooth and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract until fully incorporated. Add flour mixture and mix until dough is just combined.
• Roll dough into 1 1/2-inch balls. Press each down into a prepared mini muffin cup.
• Bake in the preheated oven until golden brown and not too dark around the edges, 10 to 13 minutes. Remove from the oven and let sit for 2 minutes.
• Make wells in each cookie cup for chocolate-hazelnut spread using a spoon. Add 1 tablespoon chocolate-hazelnut spread to each cookie cup. Let cool 15 to 20 minutes before removing from the muffin cups.

Steps:

• Preheat oven to 350°. In a small bowl, mix cookie dough, flour and orange zest. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini-muffin cups. Bake 10-12 minutes or until light golden brown., Cool in pans 5 minutes; run a knife around sides of cups. Cool in pans completely before removing. Place 1 teaspoon Nutella in the center of each cookie; top with a raspberry. If desired, substitute hazelnuts for the raspberries.

Steps:

• Preheat oven to 350°. Shape dough into 24 balls (about 1-1/4 in.). Press evenly onto bottom and up sides of greased mini muffin cups., Bake 12-14 minutes or until golden brown. Using the end of a wooden spoon handle, reshape cups as necessary. Cool in pans 15 minutes. Remove to wire racks to cool completely., Fill cups with 1 teaspoon each peanut butter and Nutella. Top with trail mix.

Steps:

• Preheat oven to 375°F. Grease mini muffin pan. Stir together flour, baking soda, baking powder. Set aside. Cream together butter and sugar and smooth until fluffy. Gradually stir in dry ingredients. Roll dough into walnut sized balls and place them in the muffin pan. Bake for 8 to 10 minutes or until golden. Let cool for one minute then take a teaspoon measuring spoon and press down making an intention on each cookie. Fill with Nutella and top with toffee bits.