Preheat your oven to 160°C (fan-assisted convection) and grease a 24-hole mini muffin pan with non-stick spray (we used a silicone pan for easy removal).

Whisk the butter and sugar (sachet 1) together, then whisk in the egg until well combined. Add the cookie mix (sachet 2) and chocolate drops and stir to form a soft dough.

Press portions of dough into the mini muffin holes until they’re about two-thirds full. 

Bake for 10 minutes until the cookie cups are set but still chewy inside. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool.

Tip: Make stuffed cookie cups by encasing a chunk of chocolate, Nutella or Biscoff in each dough ball.