Friday, October 18, 2013

Mini Nutella Cups

From: Daisy Chubb

1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees F. Grease your mini muffin tin). 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.

I don't have a mini muffin tin, so I made mine in a regular muffin tin. I'm not ashamed to admit I basically ate the middle out of these cookies. With a regular muffin tin, there was just more cookie than Nutella, and the Nutella is soooo good... we just can't have that! I would love to make these with a mini muffin tin. I would definitely recommend this recipe if you have a mini tin!

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