Mini Raspberry Nutella Cookie Cups are a soft and chewy cookie dough base is filled with a sweet raspberry jam and topped with a rich Nutella cream cheese frosting.
Hi everyone, it’s Kelly from Life Made Sweeter and I’m back today to share some more adorable treats.
There’s just something about mini desserts that make them hard to resist. These pretty Raspberry Nutella Cookie Cups are so simple to make and even more fun to eat.
The soft and chewy cookie dough comes together easily with no chilling time. They are filled with a sweet raspberry jam along with a swirl of Nutella cream cheese frosting and garnished with a fresh raspberry. The flavors compliment each other beautifully with that rich chocolate hazelnut balanced with a fruity jam filling.
These little cookie cups would make the perfect treat for Mother’s Day as well as any other spring and summer party you have coming up!
- For the cookie cups:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- For the Nutella Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1 cup unsalted butter, room temperature
- ½ cup Nutella
- 2½ cups of powdered sugar, sifted (or more depending on consistency desired)
- 1 teaspoon of vanilla extract
- Filling and Toppings
- Raspberry jam
- Fresh raspberries
- Preheat oven to 350 degrees and spray a mini-sized muffin pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, about 3 to 5 minutes. Add egg, then vanilla and mix until combined: scraping down the bowl as needed.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.
- Roll into 1 inch balls (about a heaping 1 tablespoon) and place dough into prepared muffin tin, dividing the dough evenly among cups. Place an indentation in the middle of the cookie cups either with your thumb or the back of a teaspoon. Bake for 10 to 12 minutes, or until edges are golden.
- Remove from oven. Using the back of a teaspoon or something similar, immediately press down on the center of each cookie to form a cup. Allow to cool completely.
- To Make the Frosting:
- In the bowl of a stand mixer, whip the butter on medium speed until creamy, about 3 minutes. Add cream cheese, Nutella and vanilla and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula.
- Turn the mixer on low and gradually add the powdered sugar until combined. Add more powdered sugar depending on level of consistency and sweetness desired. Turn mixer back to medium high speed and beat until smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes.
- To Assemble:
- Spoon about ½ teaspoon of raspberry jam and fill into the middle of each cookie cup. Fill a pastry bag fitted with a star tip with the Nutella buttercream and pipe frosting over to create swirls.
- Top with fresh raspberries.
Thanks for letting me share here with you again today!
You can stay connected with Kelly here: