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Nutella Ganache Cookie Cups Pinterest

Nutella ganache cookie cups recipe, we can't resist these Nutella cookie cups, the chocolate filling is smooth with a deep chocolate flavor, the buttery cookie cup remains crisp several days, so good!

The cookie dough used here is very buttery and crispy. It’s a dream to work with, very easy to make and to handle, the cookie cups remain firm, crunchy, crispy, they don’t get mushy with the filling, keep well in the refrigerator, delicious!

It is better to chill this cookie dough for a minimum of 2 hours, best overnight.

I used a muffin pan to make my cookie cups: Out of the oven, the cookies are raised like muffins, very fragile at this stage, you just need to flatten the center to form the cup and smooth the sides, touch up lightly the rims to even them and let cool completely before taking out of the muffin pan.

Nutella ganache, oh so good! Lol, seems needless to say: it is a very simple ganache made of Nutella, cream and a few chocolate chips, YUM!

Add a few berries and you got yourself a delicious dessert that everybody will love!

  • 12 cookie cups
  • Easy
  • 2 h 30

Recipe :


Cookie Dough:

1 cup + 1 tbsp (140 g.) granulated white sugar

2/3 cups (150 g.) unsalted butter, room temperature

3 egg yolks

1 1/2 cup + 1 tsp (200 g) all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

Nutella Ganache:

1/2 cup (120 g.) heavy cream

2/3 cups (200 g.) Nutella

2 tsp (10 g.) granulated white sugar

1/3 cup (80 g.) chocolate chips

48 raspberries

Make the cookie cups:

Into the bowl of your stand mixer fitted with the paddle, cream the butter and sugar on high speed for about 3-4 minutes

Add the egg yolks, mix until thoroughly incorporated

Mix together the flour, baking powder and salt, add to the egg mixture and mix on low speed, do not overmix, finish mixing with a spatula

Cover with plastic wrap and refrigerate for a minimum of 2 hours, better overnight

Preheat your oven to 350°F (180°C), add 1 scoop of cookie dough into each cavity of a muffin pan (I used a small ice cream scoop) and bake for 20 minutes (start checking at 15 minutes) or until the cookies are golden

Right out of the oven the cookies will be raised like muffins and very fragile, immediately push the center down to form a cup with a small glass or any suitable device, even the rims delicately with your fingers (do not burn yourself) and let cool completely before taking out of the pan

To take the cookie cups out of the muffin pan, just insert the blade of a knife between the cookie and mold, move it delicately and the cookie will come out very easily

Make the Nutella Ganache:

Into a small saucepan, on medium high heat, add the heavy cream, sugar and Nutella, bring to boil stirring, in the beginning it will be hard to stir the Nutella but eventually it will become easier, stir until the ganache is shiny and smooth

Stir in the chocolate chips until they are melted and let cool completely


Fill the cookie cups with the Nutella ganache and chill until firm

Decorate with 4 raspberries or berries of your choice

Dust with icing sugar


Chill your cookie dough for at least an hour, best overnight, not only will the different aromas blend together but your cookies will remain thicker with the coldest cookie dough

Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water and I run my microwave empty for a few minutes, then store my butter in the microwave off while I measure my other ingredients

Also, cookies will bake faster on a dark baking sheet than on a light one. So, try to bake all your cookies on same color baking sheets to better estimate your baking time.

The wet ingredients can mix for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, even finish mixing with a spatula.


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