Peanut Butter and Nutella Cookie Cups
Delicious as it is simple. Just a few simple ingredients and you will have the most amazing cookie cups filled with the most simple and delicious filling.
Peanut Butter and Nutella Cookie Cups came into our lives when we were invited to a last minute get together and had maybe an hour or so to throw something together. We always seem to have Pillsbury cookie dough in the fridge or freezer and as far as peanut butter goes it is stockpiled in the basement. And Nutella is food of the God’s in our house so again we are never at a loss for jar’s of that in our house.
I’ll show you how easy these are to make!
First we start by cutting the cookies and placing them in the greased mini muffin tins. Bake then for about 10 minutes or so. I used sugar cookies this time so I didn’t need to make an indentation when I took them out of the oven. But if you use chocolate chip or peanut butter cookie dough which I have, you will have to make an indentation. I always use the back of tsp measuring spoon that I spray with Pam. The sugar cookies because they are naturally crispier seem to form their own indent by falling naturally. Remove from muffin tins as soon as they have cooled a bit.
Peanut Butter and Nutella Cookie Cups are almost done! you just need to make the simple filling.
In a bowl mix 12 Tbsp peanut butter and 12 Tbsp Nutella in a bowl. Microwave for about 30 seconds and stir. Reheat another 15 seconds if it isn’t blended well.
Delicious! I could just eat the filling on it’s own!
Pour into a plastic bag and snip off one corner. When the cookie cups have cooled fill with peanut butter Nutella filling. You can add chopped hazel nuts if you like at this point. These do not need to be refrigerated.
Make these delicious Peanut Butter Nutella Cookie Cups today!
Peanut Butter Nutella Cookie Cups
- 1 pkge Pillsbury cookie dough sugar, chocolate chip or peanut butter
- 12 tbsp peanut butter
- 12 tbsp Nutella
- cooking spray for muffin tin
- Preheat oven to 350 degreesSlice cookies into chunks and place in greased mini muffin pan. cook for about 10 min. Checking on cookies as oven temps may vary with different ovensLet cookies cool for a few minutes then remove by lifting up with a butter knife if need be then flipping over. Mix peanut butter and Nutella in a microwave safe bowl and microwave for 30-45 seconds just to warm and mix easily. Pour filling into a plastic bag (snip off one corner) or pastry bag and pour some filling in each pastry cup.
Recipe adapted from Pilsbury.com