Imagine biting into a perfectly crafted mini cookie cup that combines the rich, velvety smoothness of Nutella with the bright, tangy burst of fresh raspberries. These Mini Raspberry Nutella Cookie Cups are not just a dessert - they're a miniature work of culinary art that will transform your ordinary sweet moment into an extraordinary experience. Whether you're looking to impress guests, treat yourself, or create a show-stopping dessert that takes just 20 minutes to prepare, these irresistible cookie cups are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 12 cookie cups
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup Nutella
- 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookie cups bake evenly and achieve the perfect texture.
- Gather all your ingredients: all-purpose flour, cocoa powder, baking soda, salt, unsalted butter, granulated sugar, brown sugar, egg, vanilla extract, Nutella, and fresh raspberries.
- In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, use an electric mixer or a wooden spoon to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture. Beat until well incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or cookie scoop, portion out the dough and fill a greased or lined mini muffin tin, pressing the dough into the bottom and up the sides to create a cup shape. You should have enough dough for 12 cookie cups.
- Using a small spoon or your finger, make an indent in the center of each cookie cup, creating a well for the Nutella.
- Place the mini muffin tin in the preheated oven and bake for 8-10 minutes, or until the edges are firm and the tops are set. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookie cups from the oven and let them cool in the tin for about 5 minutes. This will make them easier to remove.
- After cooling slightly, gently remove the cookie cups from the muffin tin and place them on a wire rack to cool completely.
- While the cookie cups are still warm, spoon about 1 teaspoon of Nutella into the center of each cup, allowing it to melt slightly into the cookie.
- Top each cookie cup with a few fresh raspberries for a burst of color and flavor. Allow the Nutella to set for a few minutes before serving.
- Enjoy your delicious Mini Raspberry Nutella Cookie Cups as a delightful dessert or treat!
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - this can lead to tough cookies.
- Create a deep well in each cookie cup to hold more delicious Nutella.
- Let the cookie cups cool slightly before adding Nutella to prevent immediate melting.
- For extra richness, use high-quality cocoa powder and pure vanilla extract.
- Store cookie cups in an airtight container at room temperature for up to 3 days.
- For a fun variation, try using different berries like strawberries or blackberries.
- If Nutella is too thick, warm it slightly to make filling easier.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
