Nutella Mousse Cookie Cups made with chocolate chip cookie dough, baked & filled with an incredible 3-ingredient Nutella Mousse! Drizzled with more Nutella for a delightful hazelnut flavor.
Nutella Mousse Cookie Cups
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!
Nutella Mousse Cookies Ingredients
Here’s what you’ll need for the Chocolate Chip Cookie Dough:
1/2 cup softened butter– I use salted butter, but you’re welcome to use what you’d like
1/2 cup butter flavored Crisco– adds a wonderful crisp texture to cookies. I’m a huge fan of using half butter, half shortening in cookies!
Sugars– you’ll need 3/4 cup brown sugar & 3/4 cup granulated sugar
2 eggs– acts as a leavening agent & better texture of the cookies
Dry Ingredients– You’ll need 2 1/2 cups flour, 2 tsp baking soda, 1/2 tsp baking powder & 1 tsp salt
Chocolate Chips– I like to use 1 1/4 cup mini chocolate chips for these cookies so that they have a great chocolate flavor, but the mini chips work well in cookie cups
Nutella Mousse Ingredients
1/2 cup Nutella– spray a measuring cup with non-stick spray and use a rubber scraper to scoop it from the jar. I also spray the scraper too, for easier cleanup!
1 1/2 cups heavy whipping cream– You can use coconut whipping cream as an alternative, if you’d like
1/4 cup powdered sugar– adds a bit more sweetness to the mousse, but you can leave it out if you’d like.
How to MAke Chocolate Chip 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.
How to Make Nutella 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
Ingredients
Chocolate Chip Cookie Dough Ingredients
- ½ cup softened butter
- ½ cup butter flavored shortening
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 ½ cups flour
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 ¼ cup mini chocolate chips
Nutella Mousse Ingredients
- ½ cup Nutella
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
Instructions
How to Make Chocolate Chip Cookie Cups
- Preheat oven to 325°F degrees. Spray a mini muffin tin liberally with non-stick spray.
- Cream together the butter and shortening. 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.) Carefully remove each cookie cup from the tin.
How to Make Nutella Mousse
- Place a metal mixing bowl in the freezer while cookies are cooling. This helps to make the heavy cream whip faster.
- 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.
Notes
Nutrition
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Can you Freeze Cookie Cups?
You can freeze either the cookie dough or the baked cookie cups! Just enclose in an airtight container and use within 4-6 weeks.
Can you Make Nutella Mousse Ahead?
If you want to make this Nutella Mousse ahead of time, I recommend first adding either 2 TBSP soft cream cheese or 2 TBSP vanilla or chocolate dry pudding mix into the heavy cream. These will help to stabilize the cream, allowing you to make this mousse recipe ahead by a day or two. The mousse topped cookies will stay fresh in the fridge for 3-4 days, but are best served within a day or 2 of making them.
More Cookie Cup recipes:
- SNICKERDOODLE APPLE PIE COOKIE CUPS
- CHERRY PIE COOKIES
- HOT CHOCOLATE MARSHMALLOW COOKIE CUPS
- LEMON RASPBERRY COOKIE CUPS
- MINT COOKIE FUDGE CUPS
- BANANA CREAM PIE COOKIES
Fantastic 3-Ingredient Nutella Mousse piped into mini Chocolate Chip Cookie Cups! Easy recipe with amazing chocolate & hazelnut flavors, perfect for Nutella lovers!
aimee @ like mother like daughter says
These look incredible! What could be better than a cookie stuffed with nutella mousse!? I wish I could bite into one right now!
Rachel F. says
I love this! Such a great way to eat Nutella!
Ashlee says
Awww these are so cute and look so tasty!
Kara says
I love anything mini, and these cookie cups look divine! What could be better than a cookie cup filled with Nutella mousse? Yum!
Rachel says
Is there a reason for doing half butter, half crisco? Could I just use all butter?
Jessica says
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.
Roz says
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.
Jessica says
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!
Cynthia says
This looks soo yummy!! I def want to try but I only have a regular size muffin tin. Would this work as well ?
Jessica says
Hi Cynthia! Yes it’d work fine, but they’d be twice the size, of course! Not sure how you feel about that…
Pam says
OH! These look absolutely wonderful! I have never heard the tip about using half shortening and half butter, and I am anxious to try that! Thanks so much for sharing it with us at the Thursday Favorite Things party.
Pam says
I’ve featured these wonderful cookies at Thursday Favorite Things today. 🙂