Preheat the oven to 160°C (fan-assisted convection) and generously grease a 24-hole mini muffin tin with non-stick spray.

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

Press half the dough into the base of each muffin hole, pressing it slightly up the sides to encase the Nutella. Fill each cavity with a teaspoon of Nutella, then seal closed with the remaining dough.

Bake the cookie cups for about 10 minutes or until the cookie is cooked on the outside but still gooey in the centre.

Allow to cool for 10 minutes before easing out of the tin.

Tip: A silicone mini muffin tin is great to use if you have one, as it’s much easier to remove the cookie cups once they are baked.