Cookie Butter Cups

Cookie Butter Cups are creamy, chocolatey and filled with cookie butter goodness! They are SO easy to make!!

If you love candy cups like I do, you’ll love my Salted Caramel Cookie Dough CupsHomemade Peanut Butter Cups6 Ingredient Rocky Road Cups, and of course these creamy Cookie Butter Cups! I just love my candy!!

Cookie Butter Cups stacked up tall.One of my new favorite candy recipes!

A few weeks ago I decided to make a batch of homemade peanut butter cups, and then shortly after devouring those I thought it would be a great idea to make these cookie butter cups. If you’re anything like me, and you LOVE cookie butter, these cups are going to be your new best friend!

They’re creamy, chocolatey and filled with cookie butter goodness! You seriously won’t believe just how easy they are to make. I know I’m kicking myself for not making them sooner!

I have so many ideas for variations floating around in my head, the options seem endless! I hope you’ll give this fun and easy recipe a try, I think you’ll be surprised by how delicious these cookie butter cups are!

White and dark chocolate covered Cookie Butter Cups.

How to make Cookie Butter Cups

PREP. Cut 12 cupcake liners down to ¾” thick. Line one cupcake/muffin tin with liners, set aside.

COOKIE CENTER. In a small mixing bowl combine powdered sugar, cookie butter, salt and vanilla extract. Using a spatula mix ingredients until combined. Place in the freezer to chill while preparing the chocolate.

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 chocolate in and stir continuously until the chocolate has melted, add shortening. Remove from stove and stir until the shortening has melted. Using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners. You’ll want a pretty good amount because generally the bottom has the most chocolate.

ASSEMBLE. Remove the cookie butter filling from the freezer and roll into quarter size balls. If the filling is tacky use a little bit of powdered sugar to help you flatten them. Place the flattened balls into each cupcake liner. Pour remaining chocolate around the sides and over the top. To create an even top gently shake the pan on a flat surface or tap.

CHILL + SERVE. Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Eat cold or bring to room temperature.

Tips + Storing Info

These creamy, delicious cookie butter cups are sure to become a new favorite treat! Here are a few tips when putting them together:

  • Using “greaseproof” muffin liners will help your candies release from their wrappers easier. You can also use a silicone muffin pan instead.
  • Speculoos cookie butter can be found at Trader Joe’s or Walmart stores. You can also use the Biscoff brand found at many major grocery stores.
  • For some crunchiness add some finely chopped nuts or use the crunchy variety of cookie butter.
  • Mini chocolate chips, M&Ms or Reese’s Pieces would be a fun addition to the cookie butter filling.
  • These treats can also be made in a mini muffin pan following the same directions and will yield about 18-24 candies.
  • Coconut oil or vegetable oil can be used in place of the shortening when making the chocolate.
  • Any nut butter can be used in place of the cookie butter in this recipe.

STORE these treats in an airtight container at room temperature for a few days, or up to 2 weeks in the fridge.

FREEZE Cookie Butter Cups in an airtight container in the freezer for up to 3 to 6 months.

Cookie Butter Cups stacked up tall.

More easy treats you’ll want to try:

Cookie Butter Cups

Cookie Butter Cups Recipe

Cookie Butter Cups are creamy, chocolatey and filled with cookie butter goodness! They are SO easy to make!!
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Course: Candy & Snacks, Dessert
Cuisine: American
Prep Time: 15 mins
Cook Time: 5 mins
Chill: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 12
Calories: 211kcal
Author: Life Made Simple Team
Print 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, set aside.
  • In a small mixing bowl combine powdered sugar, cookie butter, salt and vanilla extract. Using a spatula mix 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 chocolate in and stir continuously until the chocolate has melted, add shortening. Remove from stove and stir until the shortening has melted. Using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners. You’ll want a pretty good amount because generally the bottom has the most chocolate.
  • Remove the cookie butter filling from the freezer and roll into quarter size balls. If the filling is tacky use a little bit of powdered sugar to help you flatten them. Place the flattened balls into each cupcake liner. Pour 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. Eat cold or bring to room temperature.

Notes

-These cups can be made with any type of chocolate! I did a combination of dark chocolate and white chocolate cups. You can even get creative and swirl two types of chocolate together!

Nutrition

Calories: 211kcal | Carbohydrates: 25g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 56mg | Potassium: 1mg | Sugar: 21g | Calcium: 1mg | Iron: 1mg

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Comments:

    1. 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 🙂