Holiday Cookie Countdown: Nutella Cheesecake Cookie Cups


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 App├ętit!

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!

Holiday Cookie Countdown: Nutella Cheesecake Cookie Cups

Holiday Cookie Countdown: Nutella Cheesecake Cookie Cups


Chocolate Cookie Cups

3/4 cup butter, room temperature

1 cup sugar

1 egg

1 tsp vanilla extract

1 1/4 cups all purpose flour

1/2 cup cocoa

1 tsp baking soda

2 tsp cornstarch

Nutella Cheesecake

10 oz cream cheese, room temperature

2 cups powdered sugar

1 tsp vanilla extract

3/4 cup Nutella

raspberries, for garnish, optional


Preheat oven to 350 degrees. Spray 12-cup muffin tin liberally with nonstick spray.

Using an electric mixer, combine butter and sugar until light and fluffy (about 5 minutes). Add the egg and vanilla and beat until well combined.

Add cocoa, baking soda and cornstarch and mix until smooth.

Scoop 1 1/2-2 tablespoons (level, not heaping) dough and roll into ball. Press in muffin tin and about halfway up the sides of each cup, forming a cup shape. Repeat until cups are filled.

Bake at 350 for 10-12 minutes or until cups look set. Remove from oven and allow to cool for about 15-20 minutes, then gently use a table knife to help loosen and remove from cups.. The centers should fall while cooling, but if the centers aren't cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, vanilla and Nutella together until smooth. Pipe or scoop cheesecake filling into cookie cups. Top with raspberry, if desired.

Store in refrigerator.

Makes 12 cookie cups.

Adapted from Life Love and Sugar.

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