These Peanut Butter Nutella Chocolate Cookie Cups are cookies baked in a muffin tin to create a deep dish style cookie but to throw them right over the top they are stuffed with peanut butter AND Nutella.
Line a baking tray with non stick cooking paper and dollop 12, 2 teaspoon blobs of Nutella and peanut butter on the tray and place in the freezer for half an hour.
Preheat the oven to 180°C (350°F) and line a muffin tin with muffin cases.
Cream the butter, brown sugar and icing sugar together.
Add in the eggs and vanilla and beat until smooth.
Beat in the cornflour, flour, cocoa and baking soda and mix until all combined into a soft dough.
Press two thirds of the cookie dough in the base and up the sides of each muffin case.
Place a peanut butter and Nutella dollop in the middle of each one.
Flatten the rest of the cookie dough and top each cookie cup.
Bake for 12-15 minutes.
The tops and sides of the cookie cups should be lightly browning but the middle will still be wobbly.
Allow to cool for at least 10 minutes for attempting to move these.
Eat warm for a delicious comforting treat. Allow to cool completely if you don't want the Nutella and peanut butter to spill out of the cookie cup or alternatively place in the fridge for 2-3 hours if you want a solid center.