This recipe for Nutella Stuffed Blondie cups is a spinoff of one of my go-to recipes – peanut butter blondies. I made those blondies all the time in high school because they were perfect for my impatient self; the butter doesn’t have to be softened, and being in bar form means no messing with sticky dough! As much as I love the ease of the blondie bars though, baking in muffin cups yields that coveted edge piece texture in every bite. I don’t know about you, but I will fight for an edge piece of a brownie or blondie!

Luckily, that won’t be necessary because there is plenty of edge piece to go around with these Nutella Stuffed Blondie Cups 🙂 Yes, instead of mixing peanut butter straight into the dough, there’s a dollop of heavenly chocolate hazelnut spread in the center. Be still, my heart.

Katie and I recently made these blondie cups for her family that hosted us in Charleston the first weekend of Spring Break. As soon as we got back, I decided to whip up another batch for my roommate’s birthday last week (instead of catching up on work, of course). They were gone in less than three days! I’ll take that as a good sign – never say no to Nutella stuffed anything…

Nutella Stuffed Blondie Cups

Print Recipe

My favorite blondie recipe, transformed into a cookie cup stuffed with a dollop of Nutella.

Servings

12 blondie cups

Servings 12 blondie cups

Nutella Stuffed Blondie Cups Print Recipe My favorite blondie recipe, transformed into a cookie cup stuffed with a dollop of Nutella. Servings 12 blondie cups Servings 12 blondie cups

Ingredients

• 1/2 cup unsalted butter (1 stick)
• 1 1/2 cups light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup chocolate chips
• 3/4 cup Nutella

Servings: blondie cups

Instructions

1. Spray a 12-cup muffin tin with cooking spray, using a paper towel to make sure bottom and sides of each well are greased.
2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat and set aside to cool.
3. While you wait, whisk the flour, baking powder, baking soda, and salt in a large bowl.
4. When the butter mixture is completely cool, add the eggs one at a time, mixing well each time. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, mixing until a dough forms. Fold in the chocolate chips.
5. Preheat the oven to 350 F. While oven is heating, press ~2 TB of cookie dough into the bottom of each muffin cup. This should use up about half of the dough.
6. Warm the Nutella in a microwaveable bowl in 30-second intervals, stirring until the Nutella is drizzly. Drop ~1 TB of nutella in the center of each muffin tin. Then, with the remaining half of the cookie dough, cover each cookie cup with ~2TB of dough pressed into a circular shape. (Think like a lid for each cookie cup - don't press too hard on top of the Nutella)
7. Bake for 12-15 minutes, or until the top is golden and the edges are slightly browned. Run a butter knife around the edges of each cookie cup right away so they come out easily later. Let them sit in the pan for 5-10 minutes before turning out onto cooling racks.