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.
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.
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.
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).