Haunted Ghost Chocolate Chip Nutella Cookie Cups
Experience the delight of a mouthwatering Nutella-stuffed chocolate chip cookies recipe that harmoniously combines the timeless charm of classic chocolate chip cookies with a gooey Nutella surprise.
Equipment
- muffin tin
- mixing bowls
- Wire Rack
- ziploc bag or piping bag
- cookie scoop
Ingredients
- 8 tbsp unsalted butter (melted)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs (room temp)
- 1½ tsp vanilla extract
- 3¼ cups flour
- ¼ tsp salt
- 1 cup mini chocolate chips
- ½ cup Nutella
Whipped Cream Ghost
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- candy eyes for decorating
Instructions
- Preheat oven to 350 degrees F. Gease a 12-cup muffin pan.
- Pour melted butter into a medium bowl. Add in sugars and whisk together. Add in eggs and vanilla extract and beat together with a hand mixer. Set aside.
- In a medium bowl, combine flour, baking soda and salt.
- Combine dry ingredients into wet and beat together till dough forms.
- Fold chocolate chips into dough with spatula.
- Using a medium ice cream scooper, scoop dough into muffin cups. Using the back of an ice cream scooper, press down a cavity into the center of the cookie cup. Place in fridge for 15 minutes to chill. Remove from fridge and bake for 18-20 minutes. The cookies will puff up slightly and will be golden brown. Remove from the oven, re-push down your cookie cavity, and let the cups cool on a cooling rack.
- While the cookie cups cool, make whipped cream by combining heavy whipping cream, powdered sugar, and vanilla extract. Beat for 2-3 minutes till stiff peaks form. Place whipped cream in a piping bag and set aside.
- Fill another piping bag with Nutella. Pipe Nutella into cooled cookie cups. Take a whipped cream piping bag and swirl on mini ghost. Decorate with candy eyes.
- Enjoy!
