Preheat Oven to 350° F.
Lightly spray muffin pans with baking spray or use silicone muffin pans or baking papers.
Slightly thaw cookies at room temperature, place cookies in muffin pan without pressing down and bake for 15-18 minutes, until golden brown but not too dark around the edges.
Remove from oven and using a shot glass or similar object, press cookies down as soon as they come out of oven. This creates the perfect well for the Nutella.
Pipe or spoon 1-2 tbsp Nutella in each cup, it will start to melt quickly and the surface will smooth out.
Let cool for 15 minutes in the pan, then remove. Garnish as desired. Serve while still slightly warm.
Store extras in airtight container for 3-4 days, or freeze for up to 2 weeks.
Yield: 12 Cookie Cups