These Cookie Butter Cups are one of my favorite treats to make. They’re so easy, and the mix of chocolate and cookie butter is seriously delicious!
These Cookie Butter Cups are an irresistible no-bake treat that pairs creamy, spiced cookie butter with rich chocolate in perfectly portioned bites. Similar to peanut butter cups but with a warm, caramelized flavor, the smooth cookie butter filling is wrapped in a layer of chocolate for the ultimate sweet-and-spiced combo.
If you love candy cups like I do, you’ll love my Salted Caramel Cookie Dough Cups, Homemade Peanut Butter Cups, 6 Ingredient Rocky Road Cups.
Table of Contents
Why I Love These Cookie Cups
- These Cookie Butter Cups are great for gifting or serving at parties, especially with their individual portions.
- You can refrigerate or freeze these cups, and they still taste amazing when served cold or at room temperature.
- With only a handful of ingredients, the recipe is simple to prepare.
Recipe Ingredients
Chocolate Chips – Milk, semi-sweet, or dark chocolate forms a smooth shell that perfectly balances the sweet, creamy cookie butter.
Creamy Cookie Butter – Smooth and indulgent, cookie butter brings a spiced sweetness that melts in your mouth.
Vanilla Extract – Subtle yet impactful, vanilla adds warmth and depth.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – For some crunchiness, you can add finely chopped nuts or use the crunchy variety of cookie butter. Additionally, mini chocolate chips, M&Ms, or Reese’s Pieces make for a fun and flavorful addition to the cookie butter filling.
Filling Options – You can swap the cookie butter with almond, peanut, or cashew butter for a nutty twist. For something more indulgent, try adding a layer of caramel or marshmallow fluff for extra sweetness.
Oil Substitution – Coconut oil or vegetable oil can be used in place of shortening when making the chocolate.
How to Make Cookie Butter Cups
Step 1: Cut 12 cupcake liners down to ¾” thick. Line one cupcake/muffin tin with liners and set aside.
Step 2: In a small mixing bowl, combine powdered sugar, cookie butter, salt, and vanilla extract. Using a spatula, mix the ingredients until combined. Place in the freezer to chill while preparing the chocolate.
Step 3: Using a double boiler on the stovetop (or a saucepan with a bowl set over it), add water and set over low heat. Pour in the chocolate and stir continuously until melted, then add the shortening. Remove from the stove and stir until the shortening has melted. Using a pastry brush, spoon, or your fingers, cover the bottom of the cupcake liners with a generous amount of chocolate, as the bottom usually holds the most.
Step 4: Remove the cookie butter filling from the freezer and roll it into quarter-sized balls. If the filling is tacky, use a little powdered sugar to help flatten them. Place the flattened balls into each cupcake liner. Pour the remaining chocolate around the sides and over the top. To create an even top, gently shake the pan on a flat surface or tap.
Step 5: Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Enjoy them cold or bring them to room temperature before serving.
Expert Tips
Use a Thick Bottom Layer of Chocolate – The bottom of the cup usually holds the most chocolate, so use a generous amount to ensure a sturdy base that doesn’t crack when adding the filling.
Easiest Way to Remove the Cups – Use greaseproof muffin liners for easy release, or if you have a silicone muffin pan, it’s perfect for popping out the Cookie Butter Cups without any hassle!
FAQs
Yes, you can melt the chocolate in a microwave-safe bowl, heating in 30-second increments at 50% power, stirring between intervals.
Using a thicker layer of chocolate for the base and letting it fully set before adding the filling will create a strong, smooth foundation, preventing any cracks from forming!
Storage Info
STORE Cookie Butter Cups in an airtight container at room temperature for a few days, or up to 2 weeks in the fridge for longer freshness.
You can also FREEZE them for 3 to 6 months in an airtight container. If frozen, thaw them in the fridge before serving.
More easy treats you’ll want to try
Cookie Butter Cups Recipe
Ingredients
- 1/2 cup powdered sugar
- 3/4 cup creamy cookie butter (Trader Joe's Biscoff, etc)
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 2 cups chocolate chips (milk, semi-sweet, white chocolate, or dark chocolate)
- 1/2 Tbsp shortening
Instructions
- Cut 12 cupcake liners down to ¾" thick. Line one cupcake/muffin tin with liners and set aside.
- In a small mixing bowl, combine powdered sugar, cookie butter, salt, and vanilla extract. Using a spatula, mix the ingredients until combined. Place in the freezer to chill while preparing the chocolate.
- Using a double boiler on the stovetop (or a saucepan with a bowl set over it), add water and set over low heat. Pour in the chocolate and stir continuously until melted, then add the shortening. Remove from the stove and stir until the shortening has melted. Using a pastry brush, spoon, or your fingers, cover the bottom of the cupcake liners with a generous amount of chocolate, as the bottom usually holds the most.
- Remove the cookie butter filling from the freezer and roll it into quarter-sized balls. If the filling is tacky, use a little powdered sugar to help flatten them. Place the flattened balls into each cupcake liner. Pour the remaining chocolate around the sides and over the top. To create an even top, gently shake the pan on a flat surface or tap.
- Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Enjoy them cold or bring them to room temperature before serving.
NOTES
Nutrition
I made these and loved how creamy the cookie butter filling was with the chocolate shell.
Hi! I live in the UK and don’t think we have cookie butter, is there a substitute you can recommend?
Hi Paige! If you can’t find Biscoff spread or any kind of Speculoos spread, you can certainly make your own! Here’s a DIY recipe. You could also use any kind of nut butter in place of the cookie butter 🙂