What you will need to make approx 8 cookie cups.
- HALF the recipe from the Ultimate Chocolate Chip Cookie post, Chilled
- Ready made dough from the supermarket, Chilled
For the Filling
- 150g Milk Chocolate
- 30 ml Double Cream
- 1 tbsp Unsalted Butter
- 1/4 tsp Vanilla Extract
- 125g Nutella
Preheat your oven to 200°C/180°C Fan.
Grab a cupcake tin and place heaped ice cream scoops of the dough into each cup.
When they are nice and golden & risen – take out the oven and leave to cool for about 10 minutes.
Break the chocolate into a glass bowl set over simmering water. (Or melt in the microwave.)
Once all the chocolate is melted and smooth, leave to cool for 5-10 minutes. (Don’t be impatient with this, if you add the other ingredients whilst it is still warm – the mixture is more likely to split, giving it a horrible grainy texture.)
Once the chocolate has cooled, add in the butter and the cream. Stir until smooth. Then stir in the vanilla extract.
If however, it does still split – simply stir in small amounts of double cream until the texture is smooth again. It will firm up once in the cups anyway.
Load up a piping bag fitted with a nozzle of your choice and precede to fill each cookie cup with the Nutella buttercream filling. (Don’t over fill though as the buttercream will set and become very rich!)
Serve with scoops of your favourite ice cream.
These are a lot simpler to make than they first seem – even easier if you buy ready made cookie dough!
They are sure to achieve that wow factor at any dinner party or buffet table though. And once again – these come with the Mr’s approval!
Hope you all liked the post & I’ll catch you next time!