Cookie Butter Cups

5 from 2 votes

With just six ingredients, these chocolate Cookie Butter Cups are an easy, irresistible treat! Creamy milk chocolate meets rich cookie butter with a delicious crunch in every bite.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: cookie butter cups

Servings: servings

Author: Chelsea Lords

Equipment

Mini muffin pan with liners

Ingredients

1/4 cup cookie butter or Biscoff spread
1/4 teaspoon vanilla extract
2 tablespoons powdered sugar
1 cup milk chocolate chips divided
2 tablespoons rice krispies cereal
1/2 teaspoon coconut oil divided

US - Metric

Instructions

Line a mini muffin pan with mini muffin cups and set aside.
Combine the cookie butter with the vanilla extract and powdered sugar. Stir until a thick dough is formed.
Pinch off small bits of the dough and make 12 little balls. Flatten the balls with two fingers to get a flatter disc shape.
In a small microwave-safe bowl, melt 1/2 cup + 2 tablespoons chocolate chips with 1/4 tsp coconut oil. (I microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and it’s ready!)
Combine the melted chocolate with the rice krispies. Stir well, then spoon an even amount of chocolate mixture into the bottom of each of the muffin cups.
Place the flattened balls of cookie butter dough on top of the melted chocolate mixture.
In the same bowl, melt the remaining chocolate chips and remaining 1/4 tsp coconut oil.
Pour an even amount of chocolate over all the cookie butter cups. Tap the muffin pan on the counter gently a few times to get the chocolate smooth.
Chill in the fridge for at least 30 minutes.

Notes

I keep these in the fridge because I think they taste better cold, but that’s just personal preference.

Storage: Store in an airtight container in the fridge for up to 1 week.

Nutrition