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+ servings

Mini Raspberry Nutella Cookie Cups

A soft and chewy cookie dough base is filled with a sweet raspberry jam and topped with a rich Nutella cream cheese frosting.
Course Dessert
Cuisine American
Keyword dessert for classroom, dessert for potluck, nutella dessert recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 18 cookie cups
Calories 280 kcal


For the Cookie Cups:

  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

For the Nutella Cream Cheese Frosting:

  • 4 ounces cream cheese softened
  • 1 cup unsalted butter room temperature
  • 1/2 cup Nutella
  • 2-1/2 cups powdered sugar sifted (or more depending on consistency desired)
  • 1 teaspoon pure vanilla extract

Filling and Toppings:

  • raspberry jam
  • fresh raspberries


  1. Preheat oven to 350 degrees F and spray a mini-sized muffin pan with cooking spray and set aside.

  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, about 3 to 5 minutes. Add egg, then vanilla and mix until combined: scraping down the bowl as needed.
  4. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.
  5. Roll into 1 inch balls (about a heaping 1 tablespoon) and place dough into prepared muffin tin, dividing the dough evenly among cups. Place an indentation in the middle of the cookie cups either with your thumb or the back of a teaspoon. Bake for 10 to 12 minutes, or until edges are golden.
  6. Remove from oven. Using the back of a teaspoon or something similar, immediately press down on the center of each cookie to form a cup. Allow to cool completely.

To Make the Frosting:

  1. In the bowl of a stand mixer, whip the butter on medium speed until creamy, about 3 minutes. Add cream cheese, Nutella, and vanilla and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula.
  2. Turn the mixer on low and gradually add the powdered sugar until combined. Add more powdered sugar depending on the level of consistency and sweetness desired. Turn mixer back to medium-high speed and beat until smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes.

To Assemble:

  1. Spoon about 1/2 teaspoon of raspberry jam and fill into the middle of each cookie cup. Fill a pastry bag fitted with a star tip with the Nutella buttercream and pipe frosting over to create swirls.
  2. Top with fresh raspberries.
Nutrition Facts
Mini Raspberry Nutella Cookie Cups
Amount Per Serving (1 cookie cup)
Calories 280 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 13g65%
Cholesterol 57mg19%
Sodium 94mg4%
Potassium 61mg2%
Carbohydrates 23g8%
Sugar 20g22%
Protein 1g2%
Vitamin A 570IU11%
Calcium 26mg3%
Iron 0.6mg3%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.