Chocolate Hazelnut Filled Gingerbread Cups
A delicious gingerbread cookie cup filled with nutella!
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Servings: 24 cookies
Ingredients
- 1 1-1.5 ounce Betty Crocker® Gingerbread Cake and Cookie Mix
- Chocolate Hazelnut Spread
- 1/2 cup granulated sugar
- zest of 1 orange
Instructions
- 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.