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 Cups, Homemade Peanut Butter Cups, 6 Ingredient Rocky Road Cups, and of course these creamy Cookie Butter Cups! I just love my candy!!
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! Hopefully you’ll give this fun and easy candy recipe a try, I think you’ll be surprised by how delicious they are!
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.
More easy treats you’ll want to try:
- Microwave Peanut Brittle
- Mint Overload Bark
- Microwave Salted Caramels
- Homemade Fudge
- S’mores Muddy Buddies
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, 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
Nutrition
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 🙂