nutella cheesecake chocolate cookie cups

Today I wanted to try something new.

I also wanted to bake with Nutella. You see, I had just bought a new bottle of Nutella. At the shop, I had a debate with myself because I was reluctant to buy the bigger 1-litre bottle. I hate it when the Nutella at the bottom of the jar sort of hardens after it has been opened for a while.

But it was cheaper to get the bigger jar. ARGH - sometimes I am my own worst enemy.

So in the end, I compromised by telling myself I will finish the Nutella faster so it will not get the chance to harden.

Compromise is good. :)

And today, to kick off my use-up-the-Nutella-faster campaign, I baked these lovely little cookie cups.

Is it not gorgeous?

It really is a chocolate cookie baked in the shape of a little cup, and filled with a Nutella cream cheese mixture.

I ate one and had to stop myself from polishing the entire plateful - the cookie is soft, and the whole thing simply melts in your mouth.

YUMMIE!

So if you are looking for a new Nutella bake, here's how to make these cookies!

In a mixing bowl, beat together butter and sugar until the mixture turns light and fluffy.

In a bowl, whisk together flour, baking soda, cocoa and corn starch. Set this aside.

Add the egg and vanilla extract into the butter mixture. Beat until well combined.

Add the flour mixture. Beat until the dough is smooth.

The dough will be thick.

Using a medium ice cream scoop, dish the dough into the holes of a well-greased muffin pan.

Use your thumb to gently press down on the middle of the dough, pushing it towards the sides, making an indentation in the process.

Bake at 175°C for 10-12 minutes.

When done, use the back of a small spoon to gently press the middle to form an indentation. Allow the cookies to cool completely in the pan.

To make the filling, beat the cream cheese until smooth.

Add icing sugar and continue beating until the sugar has been incorporated.

Add vanilla extract, and beat to combine.

Finally add the Nutella and beat until the mixture is uniform.

Pipe the filling into the cookie cups (you can also use a spoon to scoop the filling).

Top with a raspberry, if desired.

 These cookies must be stored in the fridge.

I really love them.

They are simply way too cute!!

Enjoy!

A Joint Giveaway with MummyMoo! 

I am giving away one set of Simply Calphalon Nonstick 6-Piece Bakeware Set (perfect for a beginner baker since these are all the pans you will need to start baking!), consisting of 

2 8-Inch round cake pans 

10-by-15-inch cookie sheet

9-by-13-inch cake pan 

12-cup muffin pan 

4-1/2-by-8-1/2-by-2-1/2-inch medium loaf pan

Made from heavy-gauge carbon steel for even heating with no hot spots

Durable nonstick coating and reinforced rolled edges prevent warping

Oven-safe up to 450°F (230°C) and dishwasher-safe

To enter, simple click on the icon below!
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RECIPE
Nutella Cheesecake Chocolate Cookie Cups (Makes 23-24)
Adapted from lifeloveandsugar

Ingredients:
For the Chocolate Cookie Cups:
3/4 cup (170g) butter, room temperature
1 cup (200g) sugar - I reduced this by 50%
1 egg
1 teaspoon (5ml) vanilla extract
1 1/4 cups (156g) plain flour
1/2 cup (59g) cocoa - I used Valrhona
1 teaspoon baking soda
2 treaspoons cornstarch

For the Nutella Cheesecake filling:
10 oz (280g) cream cheese, room temperature
2 cups (250g) icing sugar sugar, sifted
1 teaspoon (5ml) vanilla extract
3/4 cup (50g) Nutella
raspberries, for garnish, optional

Method:
1. In a mixing bowl, beat together butter and sugar until the mixture turns light and fluffy.
2. In a bowl, whisk together flour, baking soda, cocoa and corn starch. Set this aside.
3. Add the egg and vanilla extract into the butter mixture. Beat until well combined.
4. Add the flour mixture. Beat until the dough is smooth. The dough will be thick.
5. Using a medium ice cream scoop, dish the dough into the holes of a well-greased muffin pan.
6. Use your thumb to gently press down on the middle of the dough, pushing it towards the sides, making an indentation in the process.
7. Bake at 175°C for 10-12 minutes.
8. Once baked, immediately use the back of a small spoon to gently press the middle to form an indentation. Allow the cookies to cool completely in the pan.
9. To make the filling, beat the cream cheese until smooth.
10. Add icing sugar and continue beating until the sugar has been incorporated.
11. Add vanilla extract, and beat to combine.
12. Finally add the Nutella and beat until the mixture is uniform.
13. Pipe the filling into the cookie cups (you can also use a spoon to scoop the filling).
14. Top with a raspberry, if desired.
Note:  These cookies must be stored in the fridge.