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+ servings

Nutella Cookie Cups {VIDEO}

Servings 24 cookie cups


  • 1 16 oz package Pillsbury Sugar Cookie dough (the kind with 24 pre-shaped pieces of dough)
  • 1-2 13 oz jars of Nutella chocolate hazelnut spread (depending on how full you want your cookie cups)
  • Sprinkles of your choice or crushed candy canes I like Bob's soft candy canes best


  1. Preheat oven to 350°F.
  2. Spray a 24-cup mini muffin pan with non-stick cooking spray. Place a piece of dough in each cup. Bake for 12-15 minutes or until just set but DO NOT OVERBAKE. I wouldn't bake them more than 15 minutes. They might look like they still soft and not done, but just let them cool and they will firm up.
  3. Meanwhile, fill a large resealable plastic bag with Nutella. Seal the bag and cut a small corner off to pipe the Nutella into the cooled cookie cups.
  4. Add sprinkles or candy and serve. They best when enjoyed the first day. Store covered for up to 3 days.