1-First, gather and measure all ingredients accurately you’ll need 2 cups chopped white chocolate, 1/2 cup cookie butter, and 1/3 cup chocolate hazelnut spread, plus optional dark chocolate and cookie crumbles for topping. This step keeps everything organized and ensures your treats turn out great.

2-Next, place the white chocolate and cookie butter in a bowl and melt them together in 15-second microwave intervals, stirring between each to avoid burning. Once melted, pour 2 to 3 tablespoons of the mixture into the bottom of each silicone muffin pan or paper-lined metal cupcake pan, filling below the middle height line about 1 tablespoon for mini pans. For more fun ideas, check out our no-churn ice cream recipe if you want to pair it with something cool.

3-Freeze for 5 to 10 minutes until set, then add the chocolate hazelnut spread in the center of each cup using a piping bag or spoon. Top with more of the melted white chocolate and cookie butter mixture until nearly full, and tap the tray gently to smooth it out and remove air bubbles. Finally, freeze for 30 minutes or refrigerate for a few hours until firm, and decorate with drizzled melted dark chocolate and cookie crumbles if you like.