Peanut Butter Nutella Fudge Cookie Cups are so soft and fluffy and filled with an outrageous Nutella fudge frosting! Can be made in a regular muffin tin or even in a mini!
- 21 oz Betty Crocker Peanut Butter Cookie Mix
- 1 large egg
- 2 tbsp oil
- 3 tbsp water
- ¼ cup unsalted butter, softened at room temperature
- ½ cup Nutella
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup confectioners' sugar
- 3 tbsp heavy cream
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Preheat oven to 350 degrees and grease a regular or mini muffin tin with non-stick cooking spray. Set aside.
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Place the cookie mix, egg, oil, and water into large mixing bowl and mix until combined.
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Take two tablespoons of cookie dough, roll them into balls, and press into the bottom and up the sides of the muffin tin until ⅔ of the way up, forming a bowl. Bake for 9-10 minutes or until the edges start to get lightly browned.
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Remove the cookie cups from the oven and allow the cookie cups to cool for 10 minutes before gently removing from the pan. Set aside.
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Prepare the Nutella fudge frosting by beating the butter until creamy and then beating the Nutella into the butter until combined.
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Add the vanilla extract and salt and beat until combined.
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Beat the confectioners' sugar into the mixture adding ¼ cup at a time until combined.
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Add the heavy cream in and beat until creamy.
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Using your thumb or a small glass bottom, press the center of the cookie cups down until it resembles a cup.
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Pipe the Nutella fudge frosting into the center and repeat until all cookie cups have been frosted.
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Place the cookie cups into a serving dish and serve or store in the refrigerator until ready to serve.