• butter, at room temperature 1/2 cup (1 stick)
• granulated sugar 1/2 cup
• brown sugar, packed 1/2 cup
• egg 1
• vanilla extract 1 tsp.
• baking soda 1/2 tsp.
• Pinch salt
• cinnamon 1/4 tsp.
• all-purpose flour 1+1/2 cups
• Jam, raspberry or strawberry, really any will do Nutella
• Garnish, such as: whipped cream, berries, decorative cookies, etc.

Step 1

Preheat oven to 375-degrees F and spritz a mini-muffin tin with cooking spray. Set aside.

Step 2

In a medium-sized bowl, with a hand mixer on medium speed, cream butter for 2-3 minutes. Add both sugars and beat an additional 3 minutes, until all is light in color and creamy. Beat in egg and vanilla extract.

Step 3

Stir in baking soda, salt, and cinnamon, mixing well to make sure everything is evenly distributed. Add flour all at once and stir just until incorporated.

Step 4

Roll dough into even balls, should get about 16. (Unless you have an additional mini-muffin tin, they’ll have to be baked in two rounds.) Place dough balls in each greased well of the muffin tins and bake in preheated oven for 6 minutes. Using the end of a wooden spoon, press down the centers of each cookie. Place back in the oven to bake for an additional 2-4 minutes, giving you a total bake time of 8-10 minutes. Cookies are done when the edges are golden brown. Repeat the wooden spoon step, pressing the centers of each cookie down.

Step 5

Place tin on a wire rack to cool for 5 minutes before running a butter knife around the edge of each cookie and carefully removing them from the muffin tin. Place cookie cups on the wire rack to cool completely.

Step 6

Once cookies have cooled a bit (they don’t have to be cooled completely) pipe a bit of jam into the bottom of the cups, covering the base. Pipe Nutella evenly over the jam layer in each cookie cup.

Step 8

Top Nutella layer with whatever garnish you’re fancying at the moment. Store in an airtight container in the fridge for up to 5 days.