NUTELLA MOUSSE COOKIE CUPS

Nutella Mousse Cookie Cups - Butter With A Side of Bread Happy World Nutella Day everyone! I mean, it’s super fun and all, but really, I think in our house, Nutella Day is any day I bring home a perfectly ripe bunch of bananas. For a while there, I think my kids thought we could only eat bananas with Nutella!

I made these chocolate chip cookie cups and then filled them with this amazing (and easy!) Nutella Mousse…and I can’t even explain how insanely delicious they are! They’re easily one of my favorite desserts I’ve ever made- which is saying a lot. They were so good I gave one to each of my kids, then proceeded to hide the rest. Yep. I won’t deny it. I live in a house with 6 other people, if I don’t take necessary measures, all of my favorite foods would be gone in about 10 seconds. The problem? My husband found them. We then proceeded to casually sneak a cookie cup or two from the container each day. I may have even eaten one with breakfast. I had zero self control- they are SO good.

They’re amazing the first day, but then I loved them just as much on day 3 as well. The cookie cups gets a little softer and chewier and oh my, they’re just good. So know that you can make them ahead of time and they store well in the fridge!

Scroll down to see a ton more incredible Nutella recipes too! 

Nutella Mousse Cookie Cups

  • 1/2 cup softened butter
  • 1/2 cup butter flavored Crisco
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup mini chocolate chips

Nutella Mousse:

  • 1/2 cup Nutella
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar

To make cookie cups: Preheat oven to 325 degrees. Spray a mini muffin tin liberally with non-stick spray.

Using an electric mixer, cream together the butter and Crisco. Add in sugars and eggs and mix once more. Add in 1/2 the flour, the baking soda, baking powder and salt. Mix well. Add in remaining flour and mix until combined. Stir in chocolate chips.

Scoop a rounded 1 1/2 TBSP (I use this cookie scoop here) into each mini muffin cup. Bake for 15 minutes. Let cool in pan for about 5 minutes, then press a teaspoon into each cookie to make a well.

Let cookies cool completely prior to taking them out of the tin. (To speed the process up, you can place them in the freezer for 5-10 minutes.)

Place a metal mixing bowl in the freezer while cookies are cooling. This helps to make the heavy cream whip faster.

Carefully remove each cookie cup from the tin.

To Make Mousse: In the metal mixing bowl, pour in the whipping cream and powdered sugar. Mix on medium-high for about 5 minutes, until cream holds stiff peaks. Spoon in Nutella and mix again just until Nutella is incorporated. Don’t over mix! Scrape sides of the bowl and transfer mousse into a piping bag. Pipe mousse into each cookie cup. Place about 2 TBSP of Nutella in a sandwich bag and clip the corner. Drizzle additional Nutella on top of mousse cups.

Store in an airtight container in the fridge for up to 5 days.

 

Nutella Mousse Cookie Cups - Butter With A Side of BreadNutella Mousse Cookie Cups - Butter With A Side of BreadNutella Mousse Cookie Cups - Butter With A Side of BreadNutella Mousse Cookie Cups - Butter With A Side of BreadJessicasig1.png

NUTELLA MOUSSE COOKIE CUPS
 
Prep time
Cook time
Total time
 
Author:
Serves: 48
Ingredients
  • ½ cup softened butter
  • ½ cup butter flavored Crisco
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 2½ cups flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1¼ cup mini chocolate chips
  • Nutella Mousse:
  • ½ cup Nutella
  • 1½ cups heavy whipping cream
  • ¼ cup powdered sugar
Instructions
  1. To make cookie cups: Preheat oven to 325 degrees. Spray a mini muffin tin liberally with non-stick spray.
  2. Cream together the butter and Crisco. Add in sugars and eggs and mix once more. Add in ½ the flour, the baking soda, baking powder and salt. Mix well. Add in remaining flour and mix until combined. Stir in chocolate chips.
  3. Scoop a rounded 1½ TBSP (I use this cookie scoop here) into each mini muffin cup. Bake for 15 minutes. Let cool in pan for about 5 minutes, then press a teaspoon into each cookie to make a well.
  4. Let cookies cool completely prior to taking them out of the tin. (To speed the process up, you can place them in the freezer for 5-10 minutes.)
  5. Place a metal mixing bowl in the freezer while cookies are cooling. This helps to make the heavy cream whip faster.
  6. Carefully remove each cookie cup from the tin.
  7. To Make Mousse: In the metal mixing bowl, place the whipping cream and powdered sugar. Mix on medium-high for about 5 minutes, until cream holds stiff peaks. Spoon in Nutella and mix again just until Nutella is incorporated. Don't over mix! Scrape sides of the bowl and transfer mousse into a piping bag. Pipe mousse into each cookie cup. Place about 2 TBSP of Nutella in a sandwich bag and clip the corner. Drizzle additional Nutella on top of mousse cups.
  8. Store in an airtight container in the fridge for up to 5 days.

If you like this recipe, you’ll also love our Banana Cream Pie Cookies – click below to watch a video showing how they are made!

Nutella Recipes - Butter With A Side of Bread

To celebrate World Nutella Day, here are 22+ more Nutella recipes! #WorldNutellaDay

Nutella Puff Pastry
Easy Bacon Nutella Souffle
Slow Cooker Nutella Brownie Pudding
Nutella Cheesecake Bars
Homemade Nutella
Nutella Banana Crepes
Nutella Cheesecake Brownies
Nutella Strawberry Pie
Nutella Stuffed Red Velvet Cookies
Nutells S'mores Bars
Nutella Swirled Skillet Cookie Recipe
Nutella Buttercream Frosting

Nutella Sugar Cookies

Coconut Nutella Pudding Cake

Nutella Cream Puffs

Nutella Peanut Butter Cookies

No-Bake Granola Bars with Nutella Drizzle

Peanut Butter Nutella Stuffed Cookies

Nutella Pops

Nutella Krispy Treats

Nutella Filled S'mores Cupcakes

Nutella Recipes - Butter With A Side of Bread

Nutella Banana Muffins

Nutella Pancake PizzasNutella Recipes - Butter With A Side of Bread

11 COMMENTS

LEAVE A REPLY