I was asked a few weeks ago to help a friend bake for a wedding. Two young love birds that this friend knew were getting hitched and to save money, she offered to make the desserts for their reception. The only problem was that my friend was going on vacation the week of the wedding, to return the night before said wedding. So she needed help. And since I'm a lover of baking, she asked me to make "some sort of cup-thingy that had Nutella in it." She pinned something that looked really good--it had a graham cracker crust and was filled with Nutella. But when we went to check out the recipe, it was no where to be found. Gotta love Pinterest!
This recipe was a result of trial and error and after some failed attempts (darn graham cracker crumbs), I found something that worked--making the cups out of chocolate chip cookie dough. You can't go wrong with a classic, right? Well ends up we have a winning recipe here, folks. So if you're a fan of Nutella (and I know there's a bunch of you out there) and chocolate chip cookies, you'll probably love these little guys. Confession: I'm not a huge fan of the insanely popular hazelnut spread. I know. I just heard you gasp. But from the compliments I received from these little gems, I think you'll like them. 'Cause I'm probably the only woman on earth who doesn't love Nutella.
I kinda felt like I was cheating for the cookie part since I used a "box mix" but I had to keep the cost down. (I was on a very tight budget. And I had to make 80 of these suckers.) But I think of all the pre-made cookie dough out there, this was my best option since you add a stick of butter to it while mixing up the dough. And I think we can all agree that butter is what makes everything taste better. I used two boxes for my 80 little cups.
But you can use whatever chocolate chip cookie dough you prefer, like The Best Ever Chocolate Chip Cookies, or any ready-made kind.
Bake them in a mini muffin pan (I used my smallest cookie scoop to divvy out the dough). Then once out of the oven, press down in the middle of the cookie with the back end of cookie scoop to make an indentation. I felt really dumb initially 'cause I couldn't figure out how to make a dang cup out of these little guys. Thank goodness for my blog Facebook page! After expressing my frustration, one of my followers told me how to do it. I was pressing them down before they were baked...ugh...some days you just don't have it.
I whipped up some whipped cream and folded Nutella into the whipped cream.
Then shaved some chocolate on top and wham-bam--a pretty dessert fit for a wedding!
Chocolate Chip Cookie Cups with Nutella Whipped Cream
For the cookie cups:
Use your favorite recipe like The Best Ever Chocolate Chip Cookies or a pre-made cookie dough
For the whipped cream:
2 cups whipping cream
1 cup Nutella
Preheat oven to 350 degrees. Grease mini muffin pan.
Scoop cookie dough into prepared muffin pan with a small cookie scoop.
Bake 9-11 minutes or until edges are set. Once removed from oven, press down in the middle of the cookie with back of scoop, making an indentation. Cool in pan for 5 minutes; remove to wire rack and cool completely.
In a large chilled bowl, whip cream with chilled beater blades to a medium stiffness. Add Nutella and fold into cream mixture.
Fill cups with whipped cream mixture. You can use a pastry bag and tip or just a teaspoon to place a dollop of the whipped cream inside the cups.
Using a vegetable peeler, shave chocolate for garnish and place on top of whipped cream.
Keep chilled until ready to serve.
Makes 48 cups.