When I was still eating gluten and wasn’t conscious of what was in the food I was eating, I would sometimes get this delicious cookie cup thing at the cookie place in the mall. It was the size of a muffin, not a mini muffin. Chewy peanut butter cookie filled with some sort of chocolate frosting, at least 1/3 of a cup of it. I was thinking about those the other day, wondering how I could make something similar that is more in line with how I eat today. And here it is, Mini Chocolate Chip Nutella Cookie Cups.
I ditched the peanut butter cookie idea quickly (blasphemy, I know, especially since I’m sharing this post on National Peanut Butter & Jelly Day) and instead went with a chocolate chip cookie. And instead of straight up chocolate frosting in the middle, I’ve used Justin’s Chocolate Hazelnut Butter blend. If you like Nutella, you should try this. It’s dairy-free, unlike Nutella, and it’s also made with ingredients that fit more into my idea of healthy. Still indulgent, absolutely indulgent, but organic and simple ingredients.
This recipe makes plenty of these tasty little nibbles, 36 or so, but one will probably be enough to soothe your sweet tooth. My favorite fella, a big fan of Nutella, tells me that the Justin’s version is about half as sweet as Nutella. Yet these struck me as a very sweet treat and I was good after having just one. But if you want to have more than one, I’m okay with that, too.
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