Chocolate Chip Cookie Cups with Nutella Filling
These Chocolate Chip Cookie Cups are filled with creamy Nutella for an easy bite-sized dessert that's perfect for parties, bake sales, holidays, and family gatherings.
Cookie Cups: The Perfect Bite-Sized Treat!
If you've been following along with my Cookie Cup series, you already know I'm having way too much fun dreaming up new flavor combinations! It all started with refrigerated sugar cookie dough, but before long I found myself wondering what would happen if I used some of my favorite homemade cookie recipes instead.
This chocolate chip version turned into a pleasant surprise.
Chocolate Chip Cookies. . .in Cup Form!
As the cookie cups baked, I actually questioned whether my dough was going to work. They looked softer than I expected, and for a moment I wondered if I had mismeasured something. But once I pressed the wells into the warm cookies, everything came together beautifully. The edges baked up lightly golden while the centers stayed soft enough to cradle a delicious filling.
Originally, I planned to fill these with chocolate ganache. After trying them, though, I knew they needed something different. That's when I reached for a jar of Nutella...and everything changed. The creamy chocolate-hazelnut spread paired perfectly with the homemade chocolate chip cookie, creating a rich, decadent little dessert that disappeared almost as quickly as I could serve them.
Why You'll Love These Cookie Cups
- Soft homemade chocolate chip cookie cups
- Rich, creamy Nutella filling
- Easy to make ahead
- Perfect for parties, holidays, bake sales, and dessert tables
- Just the right size for sharing
A SHORTCUT NOTE BEFORE WE BEGIN
Although I'm sharing my favorite homemade chocolate chip cookie recipe here, don't feel like you have to make the dough from scratch. This entire Cookie Cup series actually began with refrigerated break-apart cookie dough, and it still works beautifully! If you're short on time, grab a package from the refrigerated section and enjoy the shortcut. If you're in the mood to bake from scratch, this homemade version is absolutely delicious.
Ingredients
You will find a full printable recipe card at the bottom of this post, but here's a look at what you'll need. This is a traditional chocolate chip cookie recipe you're going to love.
For the Cookies:
- 2 sticks (1 cup) butter (salted or unsalted, your choice)
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup mini chocolate chips
For the Filling:
- 13-ounce canister of Nutella (or generic hazelnut spread)
For the Topping:
- Nutella (or ganache)
- Mini chocolate chips
How to Make Chocolate Chip Cookie Cups with Nutella Filling
Preheat your oven to 350 degrees Fahrenheit. Spray two mini muffin pans generously with Baker's Joy or another baking spray that contains flour.
Prepare the chocolate chip cookie dough according to the recipe. Using a small cookie scoop (about 18 grams of dough), roll the dough into balls. Refrigerate for 30 minutes or freeze for 10 minutes. (I always keep frozen dough balls in my freezer for moments like this.)
Place one dough ball into each mini muffin cavity. Refrigerating the dough for 20–30 minutes before baking will help the cookie cups hold their shape.
Bake for 10–12 minutes, or until the edges are lightly golden. (Mine were perfect at about 11 minutes using refrigerated dough.)
Remove the pans from the oven and place on wire rack to cool. Don't worry if the cookies look a little soft at first—they'll settle into beautiful cookie cups as they cool.
Press a well into the center of each cookie using a tart tamper or the handle of a wooden spoon.
Allow the cookie cups to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
Once cooled, spoon or pipe Nutella into the center of each cookie cup. If you'd like, drizzle with melted chocolate or chocolate topping.
Garnish with a few mini chocolate chips or chopped hazelnuts.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
What to Expect from These Cookie Cups
These cookie cups have lightly crisp edges with a soft, chewy center that's filled with creamy Nutella. The chocolate chip cookie isn't overly sweet, which makes the Nutella shine without becoming overwhelming. Every bite is rich, comforting, and just a little bit nostalgic—like your favorite chocolate chip cookie grew up and got dressed for a party.
Frequently Asked Questions
Yes! In fact, the original viral cookie cup recipes typically start with refrigerated break-apart cookie dough. I love using my homemade recipe because it has wonderful flavor and texture, but store-bought dough is a terrific shortcut when you're short on time.
Don't panic! Mine looked softer than expected, too. Once the wells were pressed into the warm cookies and they cooled, they set up perfectly. Resist the urge to overbake them.
Immediately after removing the pans from the oven. The cookies are still soft and pliable, making it easy to create deep wells for the filling.
I recommend it. Chilling the dough for 20–30 minutes helps the cookie cups hold their shape and reduces spreading during baking.
Absolutely! Chocolate ganache, peanut butter, cookie butter, marshmallow fluff frosting, cream cheese frosting, or even caramel sauce would all make delicious fillings.
Yes! Chocolate Chip Cookie Cups are a great make-ahead dessert. Bake the cookie cups a day ahead, then fill and decorate them the day you plan to serve them for the freshest appearance.
Store them in an airtight container at room temperature for up to three days. If your kitchen is especially warm, you can refrigerate them briefly, but allow them to come back to room temperature before serving for the best texture.
Yes. Freeze the unfilled cookie cups in an airtight container for up to three months. Thaw completely before filling with Nutella and decorating.
After testing both, I preferred Nutella. The creamy chocolate-hazelnut flavor paired beautifully with the homemade chocolate chip cookie and created a richer, more balanced bite than ganache.
If you enjoy these, be sure to try my Sugar Cookie Cups with Cheesecake Filling, Peanut Butter Cookie Cups, Snickerdoodle Cookie Cups, and Oatmeal Cookie Cups with Marshmallow Filling. I'm also working on Lemon Cookie Cups and Mint Chocolate Cookie Cups, so stay tuned!
More Cookie Cups to Try
If you're loving these bite-sized desserts, be sure to check out the rest of my growing Cookie Cup collection!
- Sugar Cookie Cups with Cheesecake Filling
- Peanut Butter Cookie Cups with Nutella Filling
- Snickerdoodle Cookie Cups with Cinnamon Marshmallow Filling
- Oatmeal Cookie Cups with Marshmallow Filling
- Lemon Cookie Cups with Marshmallow Filling (coming soon)
- Chocolate Mint Cookie Cups (coming soon)
This collection keeps growing, so check back often. I have lots more Cookie Cup flavors planned!
Final Thoughts
Sometimes the best recipes come from happy accidents. I expected these cookie cups to be filled with ganache, but one spoonful of Nutella completely changed my plans—and I'm so glad it did. They're simple enough for a weeknight treat, pretty enough for a party, and portable enough to tuck into a bakery box for your next gathering.
I have a feeling these are going to become one of those recipes I make again and again.
Thanks for Stopping By!
If you make these delicious Chocolate Chip Cookie Cups and love them, please leave a comment or review. Before you go, why not pin some photos to your Pinterest boards?
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Chocolate Chip Cookie Cups with Nutella Filling
These irresistible Chocolate Chip Cookie Cups combine soft homemade chocolate chip cookies with a rich Nutella center for the perfect bite-sized dessert. Ideal for parties, holidays, bake sales, and dessert tables!
Ingredients
- For the Cookie Cups
- 1 cup (2 sticks) butter, softened
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup mini chocolate chips
- Filling
- 13-ounce jar Nutella (or other chocolate hazelnut spread)
- Optional Toppings
- Melted chocolate or chocolate topping for drizzling
- Mini chocolate chips
Instructions
- Preheat oven to 350°F. Spray two mini muffin pans generously with baking spray containing flour.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla.
- Stir together the flour and baking soda, then gradually add to the wet ingredients until combined.
- Fold in the mini chocolate chips.
- Scoop approximately 18 grams (about 1 tablespoon) of dough into each mini muffin cavity. For best results, refrigerate the dough balls for 20–30 minutes before baking.
- Bake for 10–12 minutes, until the edges are lightly golden.
- Immediately press a well into the center of each cookie using a tart tamper or the handle of a wooden spoon.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Pipe or spoon Nutella into each cookie cup.
- If desired, drizzle with melted chocolate and sprinkle with mini chocolate chips before serving.
Notes
Refrigerated store-bought break-apart chocolate chip cookie dough also works well if you're short on time.
The cookies may look very soft while baking, but they'll firm up beautifully as they cool.
Don't skip pressing the wells while the cookies are still hot.
Store in an airtight container at room temperature for up to 3 days.
