Although I love pretty much every kind of cookie out there, fresh from the oven cookies of the chocolate variety definitely hold a special place in my heart. So today I’m sharing with you a double chocolate cookie recipe that is really easy to make and sure to win you some bonus points with the chocolate lovers in your life.
Bonus: these petite nutella chocolate fudge cookie cups make a great addition to any cookie basket you may be giving this holiday season! This recipe makes 24 cookie cups, and once they’ve cooled, they’re pretty sturdy. I think these cookies are a really sweet way to tell someone happy holidays 🙂
I topped each cookie cup with a sprinkle of salty pistachios (can’t stop; won’t stop), but you can totally ditch the nuts and decorate them with mini chocolate chips (I did that, too), sprinkles, or even crushed up candy canes! I think next time I make these I’ll do one batch of each.
These Nutella Chocolate Fudge Cookie Cups are SO easy to whip up on a whim, taking only about 15 (active) minutes to make! The dough does have to chill, but only for an hour. So that’s not too bad, right?
Nutella Chocolate Fudge Cookie Cups
Yield 24 cookie cups
- 4 ounces unsalted butter, at room temperature
- 4 ounces Nutella
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1-1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- For the Fudge Filling:
- 8 ounces dark or semi-sweet high quality chocolate, chopped into small pieces
- 8 ounces sweetened condensed milk
- 1/4 teaspoon salt
- 1/2 cup pistachios, shelled and roughly chopped
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer cream the butter, Nutella, and sugars until well combined; about 2 minutes. Beat in egg and vanilla.
- In a separate bowl combine the flour, baking soda and salt. Gradually add it to the creamed mixture and mix until combined. Chill for 1 hour.
- Preheat oven to 325 degrees (F) 30 minutes before baking.
- Grease 2 (12 mold) mini muffin tins; set aside.
- Shape chilled dough into 24 small balls, each a little less than 1 inch in size.
- Place balls in prepared pans.
- Bake in preheated oven for 14 minutes. Cool cookie cups in pans for 5 minutes before removing to wire racks to cool completely.
- For the filling:
- Place chopped chocolate in a small microwaveable bowl and heat on low in 20 second increments - stirring in between - until chocolate is completely melted; stir in condensed milk and salt; whisk until smooth.
- Fill each cookie cup with a scant tablespoon of the filling. Sprinkle with pistachios.
*The cookie cups should sink in the center after being removed from the oven. If by chance one or two don't, simply press the center down gently with the back of a spoon. This will ensure there's room for the filling.
*The cookie cups will be very soft when removed from the oven. Allow them at least 5 minutes in the pan to firm up. Once cooled they'll become crunchy.
Serving Size 1-2 cookie cups
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.