Name: Mini Cookie Cups mit Nuss-Nougat-Füllung
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 Servings
Ingredients: 3 cups all-purpose flour; 1 tsp baking soda; 0.5 tsp salt; 1 cup butter, softened; 1 cup packed brown sugar; 1 cup white sugar; 2 piece eggs; 3 tsp vanilla extract; 1 container chocolate-hazelnut spread (13 ounce)

Description

Diese Mini Cookie Cups mit einer cremigen Nuss-Nougat-Füllung sind einfach unwiderstehlich! Ich mache sie total gerne für Geburtstage oder einfach so als kleinen süßen Snack zwischendurch. Die Zubereitung ist super easy und geht ruckzuck mit dem Thermomix®. Die kleinen Küchlein sind innen schön weich und außen leicht knusprig – einfach perfekt! Man kann sie auch super vorbereiten und dann kurz vor dem Servieren mit der Nuss-Nougat-Creme füllen. Ein absolutes Lieblingsrezept, das bei Groß und Klein immer gut ankommt!

Ingredients (9 ingredients)

3 cups all-purpose flour

1 tsp baking soda

0.5 tsp salt

1 cup butter, softened

1 cup packed brown sugar

1 cup white sugar

2 piece eggs

3 tsp vanilla extract

1 container chocolate-hazelnut spread (13 ounce)

Preparation (8 steps)

Ofen vorheizen und Muffinform vorbereiten

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 mini muffin cups. No Thermomix settings are needed for this step.

Trockene Zutaten mischen

Thermomix® Setting

10 sec/Speed 4

Add 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt to the mixing bowl. Mix for 10 Sec./Stufe 4 to combine. Set aside.

Butter und Zucker schlagen

Thermomix® Setting

2 min/Speed 3

Add 1 cup softened butter, 1 cup packed brown sugar, and 1 cup white sugar to the mixing bowl. Mix for 2 Min./Stufe 3 until smooth and fluffy.

120

Eier und Vanille hinzufügen

Thermomix® Setting

15 sec/Speed 3

Add 2 eggs, one at a time, to the mixing bowl, mixing for 15 Sec./Stufe 3 after each addition. Add 3 teaspoons vanilla extract and mix for 10 Sec./Stufe 3 until fully incorporated.

Mehlmischung unterrühren

Thermomix® Setting

20 sec/Speed 3

Add the flour mixture from step 2 to the mixing bowl. Mix for 20 Sec./Stufe 3 until the dough is just combined. Use the spatula to scrape down the sides of the bowl if needed.

Teig formen und in Muffinform geben

Roll the dough into 1 1/2-inch balls. Press each down into a prepared mini muffin cup. No Thermomix settings are needed for this step.

Backen

Bake in the preheated oven until golden brown and not too dark around the edges, 10 to 13 minutes. Remove from the oven and let sit for 2 minutes. No Thermomix settings are needed for this step.

Füllen

Make wells in each cookie cup for chocolate-hazelnut spread using a spoon. Add 1 tablespoon chocolate-hazelnut spread to each cookie cup. Let cool 15 to 20 minutes before removing from the muffin cups. No Thermomix settings are needed for this step.

Finished cooking? Great! 🎉

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About this recipe

These Mini Cookie Cups with Chocolate-Hazelnut Filling have become a staple in my baking repertoire, evolving from a simple desire to create bite-sized treats for my kids' school events. I remember experimenting with different cookie doughs and fillings until I landed on this perfect combination of a slightly chewy cookie base and a smooth, decadent hazelnut-chocolate center. It's a recipe that brings back fond memories of family gatherings and the joy of sharing homemade goodies. The success of these cookie cups hinges on the quality and balance of the ingredients. The all-purpose flour provides the structure for the cookies, while the baking soda ensures a light and airy texture. A touch of salt enhances the sweetness and balances the flavors. The combination of softened butter, packed brown sugar, and white sugar creates a delightful contrast in taste and texture. The butter contributes to the richness and tenderness of the cookies, while the brown sugar adds a subtle molasses flavor and a chewy consistency. The white sugar provides sweetness and helps the cookies spread slightly during baking. The eggs act as a binder, holding the ingredients together, and the vanilla extract enhances the overall flavor profile. Finally, the chocolate-hazelnut spread is the star of the show, providing a creamy, nutty, and intensely chocolatey filling that complements the cookie base perfectly. The Thermomix® simplifies the preparation process significantly. When mixing the dry ingredients, be sure not to overmix to prevent the flour from developing too much gluten, which can result in tough cookies. Similarly, when creaming the butter and sugars, ensure the butter is softened but not melted, as this will affect the cookie's texture. Scrape down the sides of the bowl with the spatula after each mixing stage to ensure all ingredients are fully incorporated. When adding the flour mixture to the wet ingredients, mix until just combined. Overmixing at this stage can also lead to tough cookies. For variations, you can easily adapt this recipe to suit different dietary needs or preferences. For a vegetarian option, simply ensure that the chocolate-hazelnut spread is vegetarian-friendly. While a vegan version would require more extensive modifications, you could experiment with plant-based butter substitutes and egg replacements. Consider adding spices like cinnamon or nutmeg to the cookie dough for a warm, comforting flavor. You could also incorporate chopped nuts or chocolate chips for added texture and visual appeal. These Mini Cookie Cups are perfect for serving at parties, potlucks, or as a sweet treat after dinner. They pair well with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream. For a more elegant presentation, dust the cookie cups with powdered sugar or drizzle them with melted chocolate. To store the cookie cups, keep them in an airtight container at room temperature for up to three days. If you want to prepare them in advance, you can bake the cookie cups and store them separately from the filling. Fill the cookie cups with the chocolate-hazelnut spread just before serving to prevent the cookies from becoming soggy. The unfilled cookie cups can also be frozen for up to two months. Simply thaw them at room temperature before filling and serving.