Chocolate Cookie Cups with Nutella Whip



AKA 2-bite brownies with an awesome whipped topping


These cookie cups are strong enough to hold up to taking a bite and not crumble in your hand, but soft and chewy enough to pass as a brownie. But with the indent and the method of making it...I'm calling it a cookie cup with an awesome no-bake cheesecake-like topping.


Any dessert with chocolate, cream cheese and Nutella - I'm in! There's something about these flavours that just go together so well. I think it's the tang that cuts the sweetness along with cocoa powder that adds depth of chocolatey goodness. It can't be beat!


These cookie cups do rise and stick if you put too much in the pan...just as a warning...so just grease well and only put in half as much as you would think would do the job.


My first time making them, I FILLED the mini muffin tins and - yup- it was a challenge getting them out in one piece! So take it from me...err on the side of caution and read the advice/recipe through to the end before you get started.


They were received enthusiastically by my taste-testers. Of course I know anything with these flavours will get a rave review every time:) Plus soft and chewy...how can you resist?!


Hope you enjoy!



Ingredients

Cookie Cups:

  • 3/4 cup room temp butter

  • 1 cup sugar

  • 1 egg

  • 1 tsp vanilla

  • 1 1/4 cup flour

  • 1/2 cup cocoa powder

  • 1 tsp baking soda

  • 2 tsp cornstarch

Nutella Cream Cheese Whip:

  • 8 oz room temp brick cream cheese

  • 1 cup sifted icing sugar

  • 1/4 to 1/2 cup Nutella

  • 1 tsp vanilla

Directions

  1. Spray baking tin really well. (If using mini muffin tin, only fill half way. They may stick, so they are easier to pop out with a spoon if they don't rise over the rims.)

  2. Preheat oven to 350°F.

  3. Cream butter and sugar until light and fluffy.

  4. Add egg and vanilla and beat well to combine.

  5. Add dry ingredients to the wet and mix to combine.

  6. If using a full size muffin tin, use a cookie scoop. If using a mini tin, use half the amount per cookie cup.

  7. Press cookie into bottom and up sides.

  8. Bake for 8 to 10 minutes for minis or 10 to 12 minutes for full size.

  9. Use a tsp measure or other spoon to create indent when you bring them out of the oven.

  10. Cool in pan a bit then pop out and cool completely on rack.

While cookies cool, make whip topping

  1. Whip room temp cream cheese

  2. Add sifted icing sugar and beat well

  3. Add as much or as little of Nutella as you like.

  4. Add vanilla.

This topping is like a no-bake cheesecake filling. It is very versatile. Add more of any of the 3 first ingredients to make the amount and consistency you prefer. You can also omit the Nutella completely to make it nut free. Or add peanut butter or a bit more vanilla. Easy to play around with and make it your own.


Frost using a teaspoon or piping bag with tip.

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