Chocolate Cookie Butter Cups

It’s no surprise I love Trader Joe’s Cookie Butter. {proof}

It’s amazing.

It’s magical.

It’s cookies…in spreadable I-can-eat-this-for-breakfast-because-it’s-like-peanut-butter form.

So I do that. I spread it on english muffins, then top it with sliced bananas, and a drizzle of honey.

I basically substitute any sort of peanut butter with cookie butter. My kids ask for it, and I say no.

“It’s for grown-ups.” I tell them.

It’s not. It’s for everyone.

But I need to conserve.

It’s human nature.

But I do share every once in awhile.

Like when I made these Chocolate Cookie Butter Cups. I couldn’t possibly eat all 30 of them by myself.

Maybe only 25.

A girl has to watch her figure ya know.

These are exactly like a Reese’s Peanut Butter Cup, only instead of that out-dated peanut butter filling, it’s packed with a creamy and luscious cookie butter center.

Simply put- these are phenomenal!

Can’t find a Trader Joe’s near you??

Try buying on Amazon {Trader Joe’s Speculoos Cookie Butter} <– worth it!

Print

Chocolate Cookie Butter Cups

These are exactly like a Reese’s Peanut Butter Cup, only instead of that out-dated peanut butter filling, it’s packed with a creamy and luscious cookie butter center.

  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 30 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
Scale

Ingredients

  • 2 cups milk chocolate chips
  • 2 tablespoons Coconut Oil
  • 1/2 cup butter
  • 1/2 cup cookie butter
  • 1 cup powdered sugar
  • 2/3 cup fine graham cracker crumbs

Instructions

  1. Combine chocolate chips and coconut oil in a microwave safe dish and heat in microwave in increments of 30 seconds at 50% power, stirring in between till chocolate is smooth.
  2. Arrange miniature candy cups on a baking sheet and add enough chocolate to each cup to cover the bottom, reserving the remaining chocolate for later. Place baking sheet in the freezer to harden.
  3. Meanwhile in a saucepan combine butter and cookie butter over medium heat, stirring until smooth and creamy. Remove from heat and stir in powdered sugar and graham cracker crumbs. Let cool till you can handle the cookie butter mixture with your hands.
  4. Form 30 small balls of cookie butter filling with your hands. Place the balls into the cups and cover with the remaining chocolate. Place back in the freezer until firm (30 minutes).
  5. Store in refrigerator.
  6. Enjoy!

Keywords: cookie butter, chocolate chips, graham crackers

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
20 Responses
      1. Megan

        By the way, I’m allergic to coconut, so we’re going to make it using something similar next week. Definitely going to let you know how it turns out.

  1. I’ve been kicking the PB off my shelves to make room for cookie butter all this month too, only I’ve been making it from scratch (because when you get to the point where you’re actually spending more on store-bought CB than you are on, say, actual food in any given month…it probably means priorities need to be shuffled around. I prioritized by getting a food processor). These cups are next on my list, thanks so much for sharing!

  2. Veronica M.

    I have found Biscoff spread at Walmart. I just love eating it by the spoonful, but will have to try these little gems! Thanks for sharing!

    1. Hi Elizabeth, yes it’s incredible. This Cookie Butter is sold at Trader Joe’s. {I’ll put a link in the post where you can order some off Amazon}. But Cookie Butter is made from Biscoff cookies, so you could also purchase Biscoff spread (but I am not sure which grocery store sells this)

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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