1-Diving into making Nutella Cookie Butter Cups is as fun as it is rewarding, and it all starts with a few easy steps. Begin by combining 2 cups of chopped white chocolate and 1/2 cup of cookie butter spread in a bowl. Melt them together in the microwave using 15-second intervals, stirring well after each one to ensure a smooth mixture without any lumps.

2-Next, pour 2-3 tablespoons of this melted blend into the bottom of silicone muffin cups or paper-lined metal cupcake pan cups, aiming to fill just below the middle heightabout 1 tablespoon per mini muffin cavity. This layer sets the base, so pop the pan into the freezer for 5-10 minutes until it’s firm. Once set, pipe or spoon in the 1/3 cup of hazelnut cocoa spread into the center of each cup for that gooey surprise inside.

3-Pour the remaining melted white chocolate and cookie butter mixture over the top to nearly fill each cup, then gently tap the tray to smooth everything out and remove air bubbles. Finish by freezing for 30 minutes or refrigerating for a couple of hours until fully set. For the best taste, let the cups sit at room temperature for about 10 minutes before serving, and optionally decorate with drizzles of melted dark chocolate and sprinkled cookie crumbles.