Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
20 mins
Total Time:
50 mins
Servings:
12
Yield:
12 cookie cups
Ingredients
Directions
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.
Nutrition Facts (per serving)
554
Calories
25g
Fat
77g
Carbs
6g
Protein
