Tag: nutella

Nutella Cookie Cups

nutella cookie cups

Matt and I hosted small groups at our house tonight for church and as always, I was volunteered to make the dessert. 🙂

If it were up to Matt, I’d make chocolate chip cookies every time we had small groups. But I get sick of making the same thing over and over again, and so I wanted to try out these Nutella cookie cups.

My friend Julie made them a few months back for a work luncheon and they were a huge hit!

nutella cookie cups

There’s just something magical about that delicious chocolate hazelnut spread. With only a handful of ingredients: skim milk, cocoa and hazelnuts, the unique taste of Nutella is something to rave about.

From cookies and toast to apples and ice cream, you can put Nutella on just about anything!

nutella cookie cups

These cookie cups are surprisingly easy to make. All you need is your favorite sugar cookie dough recipe, jar of Nutella, and a mini muffin pan.

I used this M&M cookie dough recipe and left out the M&Ms. It might be worth it to add mini chocolate chips to the cookie dough cups to make them extra chocolatey!

What did Matt think? He said they were terrible, but that’s because he didn’t know how to peel of the paper muffin liners completely! These little suckers are rich, but not too rich. The chocolate hazelnut spread adds a nice sweetness that is not nearly as overpowering as a scoop of straight chocolate. I’ll definitely be making these again.

Enjoy and good luck eating just one!

nutella cookie cups

Nutella Cookie Cups
Serves: 24
Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. cornstarch
  • 1/4 tsp. salt
  • 1 (13 oz) jar Nutella hazelnut spread
Instructions
  1. Preheat oven to 350 degrees F. Grease a mini muffin pan or line with paper muffin cups.
  2. In bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugars, egg, vanilla and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.
  3. Scrape down the sides of the bowl and add the flour, cornstarch, baking soda and salt and mix until just combined, about 1 minute.
  4. Roll dough into balls about 1.5 inches thick (or you can use an ice cream scoop), and place into the mini muffin tin.
  5. Bake for 12-15 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 or similar object. Add 1 tablespoon Nutella to each cup.
  6. Let cool 15-20 minutes in tin. Remove from tin and enjoy. Nutella will solidify in about an hour, which makes them safe to transport.

 

Chocolate-Hazelnut Gelato

This is my favorite “chocolate” flavored ice cream/gelato. I usually request vanilla ice cream/gelato or custard with crushed oreos on top. I am not a huge chocolate fan, so this gelato is perfect because the chocolate is not dark or bitter, rather it has a light, milk chocolate, and hazelnut flavor. This is my Dad’s favorite gelato recipe and he requests it all the time! Enjoy!

Heat milk, cream, and sugar over medium heat for about 5 minutes.

Whip the egg yolks and sugar in electric mixer until thick and pale yellow, about 4 minutes.

Pour 1/2 cup of the warm milk mixture into the eggs and stir.

Pour egg mixture back into milk mixture and heat on low until very thick, about 7-10 minutes.

Pour custard mixture through strainer into a large bowl.

Add hazelnut (Nutella) and vanilla and stir completely until it dissolves.

Chill mixture completely before pouring into ice cream maker.

Pour chilled custard into an ice cream/gelato maker and prepare according to manufacturer’s directions. Ours took about 30 minutes.

To serve, scoop into individual bowls and top with chopped hazelnuts, if desired.

Chocolate-Hazelnut Gelato
Ingredients
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 tsp vanilla extract
1/2 cup chocolate-hazelnut spread (Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish

Directions
1. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until sugar dissolves, about 5 minutes.
2. Meanwhile, in a medium bowl, whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes.
3. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
4. Place a strainer over a medium bowl and pour the custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves.
5. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.
6. To serve, scoop gelato into serving bowls and top with hazelnuts.

Yield: 6-8 servings (about 4 cups)