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Cookie Butter Cup

Lisa Flinn
Amazing 3-ingredient dark chocolate cups filled with biscoff cookie butter!
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Yields 12 Cups

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 Chocolate
    1 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.
Keyword biscoff, candy, chocolate, cookie butter
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