Chocolate Chip Peanut Butter Hazelnut Cookie Cups

Just one of these DELICIOUS desserts won’t be enough! Nucolato is a delicious no sugar added, zero palm oil, gluten free Hazelnut spread with Cocoa. After one taste, you’ll be thinking about ALL the ways you can use this tasty spread!

Ingredients

  • 16oz refrigerated store-bought chocolate chip cookie dough (can sub homemade)
  • 1/2 cup creamy peanut butter
  • 1/2 cup Nucolato Hazelnut Spread with Cocoa
  • Topping: desired candy, sprinkles and/or nuts
  • Recipe

    Preheat oven to 350°F. Shape dough into 24 1-inch balls. Spray a mini muffin pan with nonstick cooking spray and gently press the cookie dough into the wells of the pan. Bake 12-14 minutes or until golden brown. Cool in the pan 10 minutes, then transfer to wire racks to cool completely. Fill each cup with 1 teaspoon each peanut butter and Nucolato. Top your favorite candy and nut toppings.

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    Just one of these DELICIOUS desserts won’t be enough! Nucolato is a delicious no sugar added, zero palm oil, gluten free Hazelnut spread with Cocoa. After one taste, you’ll be thinking about ALL the ways you can use this tasty spread!