Welcome to Day #2 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting yesterday, Monday, December 9th and ending Saturday, December 14th.
And what says “Christmas” more than hot chocolate… in cookie form… with Nutella? That’s kind of what I was going for here. Chocolaty, hazelnutty cookie cups topped with a fluffy marshmallow buttercream are heavenly, which is why I call these Flourless Nutella Marshmallow Cloud Cookie Cups.
So remember that marshmallow frosting from yesterday? And remember how I told you about making one recipe and divvying it up and changing it around? Yup, did it again! #sorrynotsorry.
I’ve made these flourless Nutella Chocolate Chip Cookies from Cooking on the Weekends a few times. Love ’em. But you’ll notice the edges get a little crumbly, so they are fairly tender cookies. I really wanted to make a marshmallow filled Nutella cookie, but when I tried to wrap this dough around some marshmallows, well, let’s just say that The Hubby said they looked like rhino crap. Insanely delicious rhino crap, mind you, but a cookie that had to be chipped off the cookie sheet and crumbled over ice cream is definitely not blog-worthy.
So I decided to put the dough into a mini muffin tin. I was a little afraid about stuffing with marshmallows again, though I will give that another shot in the future, but since I had found and made that marshmallow buttercream, I just figured I’d pipe some on top of these babies. And there you have it, the highly interesting history of the birth of Flourless Nutella Marshmallow Cloud Cookie Cups.
Don’t worry about all that. Just make them and eat them!
Today’s #ChristmasWeek giveaway comes courtesy of Le Creuset. Respect for tradition and authenticity has been Le Creuset’s guiding principle since 1925, and their kitchen and cook ware is known internationally.
Le Creuset’s Revolution Utensil Setis available in six different colors, and it represents the next generation of functional innovations in the kitchen. Developed with chefs and culinary enthusiasts in mind, each utensil features a task-defined blade made from premium silicone, as well as a carefully crafted wood handle engineered to improve grip for a variety of kitchen tasks. The set includes one of each of the following: utensil crock, small spatula, medium spatula, spatula spoon, basting brush, jar scraper. To enter, read the details and use the Rafflecopter below!
***This giveaway is for one Le Creuset Revolution Utensil Set (winner’s choice of color)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***
***Disclaimer: This giveaway is being provided by Le Creuset. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***
Have any cookie disaster stories to share?
- 1 c Nutella or other chocolate hazelnut spread
- 1 egg white
- ¼ c unsweetened cocoa powder
- 1 c semi-sweet chocolate chips
- Marshmallow Buttercream
- Sprinkles, colored sugar, nonpareils, etc. for decorating, if desired
- 1 c milk
- 2 c mini marshmallows
- 1 c unsalted butter, at room temperature
- 2 t vanilla extract
- ½ c powdered sugar
- Preheat the oven to 350°F and spray a mini muffin tin liberally with cooking spray.
- Using a fork, blend the Nutella with the egg whites until fully incorporated.
- Mix in the cocoa powder, and then the chocolate chips.
- Divide the dough between the 24 muffin cups and press down.
- Bake for 10-12 minutes, or until the edges look set. The middles will not look done. That's ok. They will set up as they cool.
- Remove pans from the oven and place on a cooling rack until cooled completely.
- Once fully cooled, gently remove from the muffin tin, frost with the Marshmallow Buttercream, and decorate with sprinkles, etc., if desired.
- These are best stored in the refrigerator until near when you are ready to eat them.
- In a small saucepan over low heat, combine the milk and marshmallows and gently melt, stirring occasionally. Set aside to cool.
- Using a hand mixer, cream the butter until light and fluffy.
- With the mixer running, slowly pour in the marshmallow mixture and vanilla. At this point, it may start to look like it has separated a bit.
- While continuing to whip the frosting, gradually add the powdered sugar and whip until light and creamy.
- Use immediately on completely cooled cookie cups.
Need some more Nutella goodness?
- Crunchy & Chewy Chocolate Hazelnut Granola
- Bana-Nutella Chip No-Cook Ice Cream
- Banilla Nutella Frozen Yogurt Pops
And be sure to visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
- Peppermint Hot Chocolate with Peppermint Wands by Cravings of a Lunatic
- Chewy Brownies by Juanita’s Cocina
- Chocolate-Peppermint Puff Pastry Bites by The Weekend Gourmet
- Pomegranate Margaritas by Dinners, Dishes, and Deserts
- Gingerbread Cheesecake Cupcakes by Chocolate Moosey
- Gingerbread Whoopie Pies with Maple Poached Pears and Maple Buttercream by Pineapple and Coconut
- Cranberry Bliss Bars by Hezzi-D’s Books and Cooks
- Reindeer Cookies by Noshing With The Nolands
- Mo’s Easy Homemade Eggnog by Food Lust People Love
- Spiced Madeleines by The Dutch Baker’s Daughter
- Flourless Nutella Marshmallow Cloud Cookie Cups by Cupcakes & Kale Chips
- Pear and Dried Cranberry Baked Custard by See Aimee Cook
- Bacon Bark by Cooking In Stilettos
- Snowflake Cake by Dizzy Busy and Hungry
- Gingerbread Sugar Cookies by Rants From My Crazy Kitchen
- Peanut Butter Cup Cookies by Try Anything Once Culinary
- Hot Chocolate Biscotti by Home Cooking Memories