Orange Nutella Cookie Cups Food

MINI NUTELLA® COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 mini muffin cups.
• Combine flour, baking soda, and salt in a medium bowl. Set aside.
• Beat butter, brown sugar, and white sugar together using an electric mixer in a mixing bowl until smooth and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract until fully incorporated. Add flour mixture and mix until dough is just combined.
• Roll dough into 1 1/2-inch balls. Press each down into a prepared mini muffin cup.
• 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.
• 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-BAKE NUTELLA® OATMEAL COOKIES

Steps:

• Combine sugar, butter, milk, and cocoa in a saucepan over medium heat until they are a smooth liquid. Bring to a rolling boil; continue to boil for at least 1 minute.
• Remove from heat and stir in chocolate-hazelnut spread and vanilla extract until dissolved. Return the pot to the still-warm burner, or the lowest setting on gas stove, and add oats. Mix well.
• Leave the pot on the warm burner while you drop cookies by heaping spoonfuls onto wax paper. Let set and serve.