NUTELLA COOKIE CUPS, shortcrust pastry treats filled with cream and Nutella mousse, easy to prepare, simple and delicious, perfect for Christmas parties and more.
The NUTELLA COOKIE CUPS are those treats you make “just to try” and then they end up becoming your new Christmas addiction. They are small shortcrust pastry shells, cookie-style, crunchy and irresistible, filled with a very quick mousse made of cream and Nutella.
What I love most about my Nutella cookie cups is that you don’t have to be a pastry chef to make them: you knead (or use ready-made pastry, I swear I won’t judge), shape the cups, bake, fill, and voilà. The result is a Christmas dessert that’s bursting with flavor, small enough to make you think you’re being “moderate,” but so good you’ll eat at least three without realizing it.
And then let’s talk about the Nutella mousse? Soft, creamy, deliciously right for the holidays. If you want to turn these cups into an even more chic version, you can add golden sprinkles, coconut, hazelnut crumbs, or even a tiny tuft of cream like a pastry chef.
In short: if you’re looking for a simple, quick, and delicious dessert for Christmas, my Nutella cookie cups are the right answer.
Follow me in the kitchen today for Nutella cookie cups.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4-5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 1 2/3 cups flour (the one you usually use)
- 1 egg
- 1 tsp baking powder
- 1/3 cup sugar
- 1 pinch salt
- 1 pinch ground cinnamon
- 1 pinch nutmeg
- 1/3 cup butter
- 2 tbsps chocolate chips
- 3/4 cup heavy cream
- 2 tbsps Nutella®
Steps
Prepare the shortcrust pastry, pour the flour into a bowl, add the salt, baking powder, sugar, spices, egg, and mix.
Add the chocolate chips then the butter and mix well.
Roll out the pastry on a floured work surface and cut it with a round cutter, larger than the mold size and place them inside.
Bake at 356°F for about ten minutes and let cool.
Whip the cream then add the Nutella and whip again.
Fill the cups when they are cold, enrich with Nutella, and store in the fridge until ready to serve.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
NUTELLA COOKIE CUPS
USEFUL TIPS
For a crunchier shell, let the pastry rest in the fridge for 30 minutes before forming the cups.
Add a teaspoon of cocoa to the dough for a more “American cookie” flavor.
Cool the cups completely before filling them, so the mousse doesn’t melt.
You can also fill them with pistachio cream, white cream, or ganache.
If you want a firmer mousse, add a tablespoon of mascarpone.
News: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ NUTELLA COOKIE CUPS
Can they be made in advance?
Yes, keep the empty cups for 3 days. Fill them a few hours before serving.
Can I replace Nutella?
Sure, any spreadable cream, even pistachio, is fine.
Can the cookie cups be frozen?
Only empty: when filled they lose consistency.
Can I use ready-made shortcrust pastry?
Yes, but you need to add the chocolate chips so it’s better to make it at home.
How do I store them after filling?
In the fridge, in an airtight container, up to 48 hours.
