Wednesday, September 4, 2013

Nutella Cups

1 c butter (softened)
1 c sugar
1 c packed brown sugar
2 eggs
2 tsp vanilla
3 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
jar of nutella

Preheat oven to 350 degrees.
Grease mini muffin tin.

Cream butter and both sugars in bowl.
Beat in eggs and vanilla.
Gradually add dry ingredients (flour, salt, baking soda) until mixed.

Roll dough into balls 1.5 inches thick.
Pop them in mini muffin tin.
Bake 10-12 minutes.
Remove from oven and let cool 2 minutes. Then make wells for nutella with a shot glass or spoon.
Add 1 TBS to each cup. Swirl to make smooth.
Let cool 15-20 minutes.
Remove from tin.
Nutella will solidify in an hour, safe to travel.

This will make 3 batches. Dough can be frozen and rolled and baked when ready.

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