I'm always looking for new ways to incorporate Nutella into my baking. This recipe started with some left over sugar cookie dough and quickly turned into a family favourite. 

This tutorial will show you how to make Mini Nutella Sugar Cookie Cups or Nutella Swirl Cookies. Choose one or try them both!

What you Need:
Sugar Cookie Dough (my recipe can be found here)
Nutella
Oil or cooking spray (for the mini nutella cups)

What to do:
Preheat oven to 350 F (this is different if you are doing the Nutella Swirl Cookies, preheat 30 minutes before cookies are ready to come out of the fridge).

For the Mini Nutella Cups:
Grease a mini cupcake pan with oil or cooking spray.

Roll out ping pong ball sized pieces of dough and press them into the mini cupcake pan, they don't have to be perfectly even.

Place the pan into the oven and bake for approximately 5 to 8 minutes. The cookies shouldn't really brown, just the edges should be beginning to brown. Remove from the oven and immediately press the back of a melon baller or measuring spoon into the cookie to create a "cup". I used a 1 tablespoon measuring spoon. Press firmly enough to make an indent but not too hard to break the cookie in half. 

Set aside and allow to cool completely. Using a sharp knife, slide the knife along one edge of the cookie. This should make the cookie pop right out. 

Place a generous dollop of Nutella into the centre and you're done!

For the Nutella Swirl Cookies:

Place your cookie dough on a rectangular piece of parchment paper. Try to get the dough in a rectangle, it'll be easier to roll out that way. Place another piece of parchment paper on top and using a rolling pin, roll out the dough to about 1/4 inch thickness. 

trim the edges of the dough to get a straight rectangle. 

Spread Nutella all over the dough, go ahead, don't be shy about it.

Working lengthwise (i.e. the long part of the rectangle should be facing you and will be rolled up) grab the parchment paper and begin lift it so that the dough begins to roll forward. 

Continue lifting the parchment paper and pulling it away from the dough as it rolls forward.

Continue in this manner until you reach the end. gently press where the seam is to seal it. Press the edges to seal those as well. 

Carefully move the paper with the dough (seam side down) onto a baking pan. Keep the parchment paper under the cookie log or transfer to a baking pan with silicone mats. 

Place into the fridge and cool for at least 30 mins and up to 2 hours. 

Remove from the fridge and place in the preheated oven for approximately 15 to 17 minutes, it will begin to brown around the edges and the top.

Carefully remove from the oven and allow to cool before slicing with a serrated knife.