Imagine biting into a perfectly golden, buttery sugar cookie cup filled with rich, creamy chocolate hazelnut spread - a dessert so irresistible it'll make your taste buds dance with joy! These elegant yet simple treats are about to become your new favorite showstopper, perfect for impressing guests or satisfying your sweetest cravings. Whether you're a baking novice or a seasoned pro, these Sugar Cookie Cups with Chocolate Hazelnut Filling promise a delightful culinary adventure that's both easy to make and impossible to resist.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate hazelnut spread
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 12-cup muffin tin with butter or non-stick cooking spray, ensuring complete coverage of each cup.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the large egg and vanilla extract to the butter-sugar mixture. Mix until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft but not sticky.
- Take approximately 2-3 tablespoons of cookie dough and press it into each muffin cup, creating a thin layer on the bottom and pushing the dough up the sides to form a cup shape.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. The centers might look slightly soft but will set as they cool.
- Remove from the oven and immediately use the back of a spoon to gently press down the centers of each cookie cup to maintain the cup shape while still warm.
- Allow the cookie cups to cool in the muffin tin for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Once cooled, fill each cookie cup with chocolate hazelnut spread using a piping bag or spoon. Fill to just below the rim for a neat presentation.
- Optional: Garnish with chopped hazelnuts, a light dusting of powdered sugar, or a drizzle of melted chocolate for added elegance.
- Serve at room temperature and store in an airtight container for up to 3-4 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Use a clean spoon or the back of a measuring cup to create smooth, even cookie cup shapes.
- Don't overbake! Remove the cups when edges are just golden to maintain a soft, tender texture.
- Let the cookie cups cool in the pan for 10 minutes before removing to prevent breaking.
- For a professional finish, use a piping bag when filling with chocolate hazelnut spread.
- Experiment with different garnishes like chopped nuts, chocolate drizzle, or a sprinkle of sea salt.
- Store in an airtight container to maintain freshness and texture for up to 3-4 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 4g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
