Welcome to Day 4! This cookie wins the award for Prettiest of the Series. Aren’t they stunning? Don’t worry — they’re ridiculously good too. If you like chocolate and Nutella, I think you might have a new best friend.
While they look fussy, they’re really not. Making the cookie cups is really no big deal — you’re basically making a cookie in a muffin tin. And then you just mix up the Nutella cheesecake filling — try not to eat it straight from the bowl — and pipe it in. (I just used a Ziploc bag and a Wilton frosting tip to pipe it.)
When finished, these look like they belong in a French bakery! Bon Appétit!
p.s. Make sure to let the cookie cups cool in the muffin tins for 15-20 minutes. When I tried to get them out sooner, they didn’t want to come in one piece. When they cooled, I just used a kitchen knife to gently circle halfway around them, and they popped out. Spray those muffin cups well with cooking spray!