Cookie Butter Cups - Amazing 3-ingredient dark chocolate cups filled with crunchy biscoff cookie butter and topped with flakey sea salt!
Move over peanut butter cups, there's a new sheriff in town! These cookie butter cups will surely be a favorite in your kitchen.
Ingredient Notes
- Chocolate - I'm using dark chocolate but you can use milk chocolate or white chocolate.
- Coconut Oil - Adds a bit of shine and thins the chocolate out, making it easier to pour.
- Cookie Butter - I'm using crunchy biscoff cookie butter, but you can use smooth as well. I found this Biscoff at my local Target store, but you can also use Trader Joe's cookie butter.
Step By Step Instructions
- Step 1 - Spoon 12 discs (1 tablespoon or 14 g) of cookie butter onto a lined cookie sheet and freeze for 20 minutes. This will make them easier to handle.
- Step 2 - Meanwhile, in a medium sized bowl, melt chocolate and coconut oil over a double boiler or microwave.
- Step 3 - Line a cupcake pan with 12 cupcake liners.
- Step 4 - Fill each liner with 1 tablespoon of melted chocolate, swirling the pan to help the chocolate spread. Place in the freezer until firm.
- Step 5 - Once the cookie butter discs are firm enough to handle, place in each liner.
- Step 6 - Finish by adding the remaining chocolate in each cavity. You may need to reheat the remaining chocolate that has been sitting to make it easier to pour. Allow to chill for about an hour before serving.
- Step 7 - Garnish with flakey sea salt and enjoy!
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📖 Recipe
Cookie Butter Cup
Amazing 3-ingredient dark chocolate cups filled with biscoff cookie butter!
INGREDIENTS
- 10 Ounces (284g) Dark Chocolate melted
- 1 tablespoon Coconut Oil
- 1 Cup (156g) Cookie Butter
- Flaky Sea Salt optional garnish
Instructions
- Spoon 12 discs (1 tablespoon or 14 g) of cookie butter onto a lined cookie sheet and freeze for 20 minutes. This will make them easier to handle.1 Cup (156g) Cookie Butter
- Meanwhile, in a medium sized bowl, melt chocolate and coconut oil over a double boiler or microwave.10 Ounces (284g) Dark Chocolate1 tablespoon Coconut Oil
- Line a cupcake pan with 12 cupcake liners.
- Fill each liner with 1 tablespoon of melted chocolate, swirling the pan to help the chocolate spread. Place in the freezer until firm.
- Once the cookie butter discs are firm enough to handle, place in each liner.
- Finish by adding the remaining chocolate in each cavity. You may need to reheat the remaining chocolate that has been sitting to make it easier to pour. Allow to chill for about an hour before serving.
- Garnish with flaky sea salt and enjoy!
Notes
- Keep chilled in an airtight container and enjoy for up to 5 days. Serve straight out of the fridge or at room temperature.
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