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 Bread Nutella Mousse Cookie Cups - Butter With A Side of Bread

Nutella Mousse Cookie Cups - Butter With A Side of Bread Nutella Mousse Cookie Cups - Butter With A Side of Bread

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NUTELLA MOUSSE COOKIE CUPS

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 48
Author Butter With A Side of Bread

Ingredients

  • 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

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 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.
  3. 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.
  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.

 

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15 COMMENTS

    • Yes, of course you can use all butter! I like to use half butter and half shortening because it yields a better textured cookie, in my opinion. It end up being a more “melt in your mouth” texture.

      • I’ve just discovered your site, and am going crazy with all the yummy recipes I want to ! I just have one problem, and that’s the fact that some ingredients simply aren’t available in the UK where I live. Crisco isn’t a brand here, and although we can get other shortening, I’m not aware of any that is butter flavoured. I understand your point above, about the difference in texture, but what about the flavour if I used plain shortening? I’d really like to make this recipe and I’m torn between using all butter or going for regular shortening.

        • Really, I don’t think you can go wrong either way! All butter will give you better flavor in my opinion, but the addition of shortening will give you that lighter texture I described. Try half and half using the plain shortening and see what you think!

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