Cookie Butter Cups

I had been wanting to make these for awhile. When I went to Trader Joe’s to stock up on cookie butter, I was disappointed that they only had the crunchy version, but it ended up being really good!

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For Christmas, I had asked for a mini muffin pan, and I was excited to receive the metal one I wanted, as well as this silicone one from my brother and sister-in-law. It works well for candies like this. Mine did have a little trouble popping out, but using an offset spatula to help pop them out worked well. The ones that break, well, those are just tragic candies you have to save for yourself. I’m sure you can handle that, right? None of mine were absolutely perfect, as you can see below, but it was a first effort. I think next time I will wait longer to drop in the filling so that it won’t sink to the bottom as much. Also, you could use mini muffin liners if you wanted.

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This recipe turned into a Trader Joe funfest, but you can always forgo the cookie butter and use peanut butter instead. For the coconut oil, you will not taste it because it is such a small amount, but I used it to help keep the candies in a hard state while at room temperature.

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Directions for Cookie Butter Cups

  • 1 Tablespoon coconut oil
  • 7 ounces chopped chocolate
  • 11 Tablespoons cookie butter (creamy or crunchy both work)
  • 2 Tablespoons butter
  • 2 Tablespoons graham cracker crumbs
  • 1 Tablespoon powdered sugar

Gently heat the chocolate and coconut oil until melted, stirring until smooth. You can temper the chocolate if you desire.

I tempered my chocolate with a makeshift double boiler.

I tempered my chocolate with a makeshift double boiler.

Using a pastry brush, brush a small amount all over the insides of the cups of a mini muffin pan.

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Spoon a little extra chocolate into the bottom of each cup. Allow to cool while preparing the filling.

In a small saucepan, stir together the remaining ingredients and heat over low heat until smooth.

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Place a small spoon of the filling into each muffin cup. Pat flat with your fingers.

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Spoon more chocolate to cover. Again, allow to cool until hardened. Remove from the pan when ready to eat!

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Directions for Cookie Butter Cups (without pictures)

  • 1 Tablespoon coconut oil
  • 7 ounces chopped chocolate
  • 11 Tablespoons cookie butter (creamy or crunchy both work)
  • 2 Tablespoons butter
  • 2 Tablespoons graham cracker crumbs
  • 1 Tablespoon powdered sugar

Gently heat the chocolate and coconut oil until melted, stirring until smooth. You can temper the chocolate if you desire. Using a pastry brush, brush a small amount all over the insides of the cups of a mini muffin pan. Spoon a little extra chocolate into the bottom of each cup. Allow to cool while preparing the filling.

In a small saucepan, stir together the remaining ingredients and heat over low heat until smooth. Place a small spoon of the filling into each muffin cup. Pat flat with your fingers. Spoon more chocolate to cover. Again, allow to cool until hardened. Remove from the pan when ready to eat!

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