Chocolate Hazelnut Filled Gingerbread Cups

These Chocolate Hazelnut Gingerbread Cookie Cups are a delicious, easy to make cookie treat for the holiday season! Made with Gingerbread cookie mix and shaped into cups with a tart shaper. Once baked they are filled with a chocolate hazelnut filling, topped with orange scented sugar.

These cookies fill the senses with warmth and comfort as soon as they are baking in the oven until the time you take your last bite! They speak to the holiday season and are a great cookie to include on your Christmas cookie tray!

Chocolate Hazelnut Gingerbread Cookie Cups

I love making cookies for the holidays. I think it is quite evident by the many cookie posts I have on my blog, especially holiday cookie recipes! However, I don’t always have the time to make everything I want to try so this year I decided to get a little help from Betty Crocker®  and make these quick and fun Chocolate Hazelnut Gingerbread Cookie Cups a try! After all, I need to share cookies and spread some holiday

Chocolate Hazelnut Filled Gingerbread Cups

It all started with a pouch of Gingerbread Cookies Mix found at Walmart where they have a special selection with all types of cookie mixes! This made my life so much easier. Everything I needed was in that cookie pouch, plus just a few other ingredients to doctor it up.

Let’s make these cookies!

You will start by mixing theBetty Crocker® cookie mix as per the package instructions. Once you have the cookie dough mixed, take 1 tablespoon (I use my small cookie scoop) and roll the dough into balls and place each ball into the cup of mini muffin pan.

Chocolate Hazelnut Filled Gingerbread Cups

Shape the tarts.

I have a special tart maker tool that I use to make the wells in the cookie cups. If you don’t have one of these tools, you can just press the cookie into shape starting from the center of the cookie.

Chocolate Hazelnut Filled Gingerbread Cups

Bake the Gingerbread cookie cups.

The cookie package states to bake at 375, but that is if you are making cookies. Since I was baking these cups, I reduced the heat to 350. Bake for 10 minutes and pull out from the oven. You will want to take the tart press and press the cookie dough back down as it starts to rise while baking. Put the tarts back in the oven and bake another 5 minutes.

Chocolate Hazelnut Filled Gingerbread Cups

Let cookie cups cool about 10 minutes in the tart pan. Then remove them gently (I was able to use my fingers and they popped right out!) and sit on cookie cooling rack until completely cool.

Chocolate Hazelnut Filled Gingerbread Cups

Add the hazelnut spread to the cooled cookie cups.

This is the best and most fun part 🙂 You can just spoon the hazelnut spread into the cup or pipe it in. I like to pipe it in to give it a smoother look. I don’t use anything special, just a sandwich baggie that I have put the hazelnut filling in and then snip the tip and pipe! Sprinkle with some sugar that you have rubbed some orange zest into if desired.

Chocolate Hazelnut Filled Gingerbread Cups


Chocolate Hazelnut Filled Gingerbread Cups

Chocolate Hazelnut Filled Gingerbread Cups

A delicious gingerbread cookie cup filled with nutella!
4.6 from 5 votes
Print Pin Rate
Course: Cookies, Desserts
Cuisine: American
Keyword: chocolate, christmas cookies, gingerbread, hazelnut, nutella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 cookies



  • Preheat oven to 350 degrees.
  • Make cookie mix according to package directions.
  • Divide dough into 24 tablespoon sized balls.
  • Spray small tart pan with cooking spray.
  • Place dough balls in tart pan and press with tart press or fingers to form to shape of tart pan.
  • Bake in oven for 10 minutes.
  • Make orange sugar by rubbing orange zest into sugar with fingers. It will become very fragrant.
  • Remove cookie cups from oven and press center of cup back down into pan using tart press (or use a wooden spoon handle if you don't have a tart press).
  • Place back in oven and bake another 5 minutes.
  • Remove from oven and cool on cooling rack for 10 minutes. Remove tarts from pan and place on cooling rack. Cool completely.
  • Pipe or spoon hazelnut spread into cooled cookie wells. About 1-1/2 tablespoons per cup.
  • Sprinkle with orange sugar.

PIN IT – Chocolate Hazelnut Gingerbread Cookie Cups

Chocolate Hazelnut Filled Gingerbread Cups

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Shashi at RunninSrilankan November 14, 2016 at 6:37 am - Reply

    We’d make a great team – you love making cookies for the holidays and I LOVE eating them 🙂
    Speaking of which, theses are simply fantastic! Such a great idea!

  2. Amanda | The Kitcheneer November 14, 2016 at 7:43 am - Reply

    Umm yes please! These cookie cups look fantastic!

  3. Platter Talk November 14, 2016 at 7:46 am - Reply

    What a great way to make “scoops” for goodness sakes!!! Will remember this for Christmas cookie exchange!

  4. Amanda November 14, 2016 at 8:06 am - Reply

    No more procrastinating! I’m inspired to do some baking now. With such a flavorful combination, who can resist?!

  5. I really love your wooden tart maker gadjet!!! It must be a super-helpful tool…

  6. Ellen November 15, 2016 at 5:47 am - Reply

    I bet the flavor combination is amazing. Such delicious holiday flavors.

  7. […] GET THE RECIPE […]

  8. Lane & Holly @ With Two Spoons November 28, 2017 at 12:49 pm - Reply

    These look delicious! And I love how easy they look!

  9. Heather November 28, 2017 at 3:19 pm - Reply

    Love the flavors on this! What a great holiday cookie!

  10. Jocelyn (Grandbaby Cakes) November 29, 2017 at 1:37 am - Reply

    Awesome cookie cup recipe!! Santa won’t be able to resist these!!!

  11. Erin Clarkson November 30, 2017 at 5:10 pm - Reply

    These would make the perfect little presents!

  12. Richa Gupta December 2, 2017 at 12:02 am - Reply

    They look amazing, I need few cups right now!

  13. […] runner up is Chocolate Hazelnut Gingerbread Cookie Cups. These cookies are one of the easiest ones to make and use a cookie mix for the cookie cup! I think […]

  14. […] If you are like me, you LOVE hazelnut filling. My easiest and most favorite cookie to make are these Chocolate Hazelnut Gingerbread Cookie Cups. […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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