Cookie Butter Cups
Growing up Reese’s Peanut Butter Cups were, and probably still are my favorite candy. But one thing I didn’t realize is that they’re probably one of the easiest commercialized candies you could make. All you need is some melted chocolate, some peanut butter, a muffin tin, and cupcake liners.
But the best part is that once you know how to make a standard peanut butter cup, you can experiment with all types of flavors. You’re not a fan of peanut butter, not problem…you can use almond butter or any other nut butter of choice. You don’t like milk chocolate, who cares…get a little fancy and use some really good dark chocolate.
In this recipe I used Trader Joe’s Cookie Butter with some really good dark chocolate. You could use milk chocolate, but because the cookie butter is on the sweeter side, the dark chocolate provides that perfect balance of sweetness and bitterness.
You may see some recipes instructing you to mix coconut butter with the chocolate or mixing maple syrup, powder sugar, or other ingredients with the nut butter. I didn’t use any of those ingredients in this recipe. I simply used the cookie butter and dark chocolate, and they still came out awesome. The coconut oil just makes the chocolate a little harder. The other ingredients just makes the nut butter a little creamier, but also sweeter. If you’re looking for a healthy treat, that extra sweetness is not something you’d want.
- 8 Cups
- Prep time: 10 Minutes|Cook time: 35 Minutes|Total time: 45 Minutes
- Line a muffin tin with cupcake liners.
- Using the double boiler method (or microwave), melt half your chocolate (6oz) until creamy and smooth. Spoon about 1 tablespoon of chocolate into each liner. Gently shake the muffin tin back and forth and lightly tap it on the counter to ensure it evenly spreads along the liner.
- Place the muffin tin in the fridge to chill for 15 minutes.
- While the chocolate is in the fridge, add the the cookie butter to a microwave safe dish and heat it up in 10 second intervals, just until softened.
- Add about 1 to 1 1/2 teaspoons of cookie butter to each. Transfer the tray back to the fridge to chill for another 5 to 10 minutes.
- Melt the remaining chocolate until creamy and smooth. Spoon about 1 tablespoon of the remaining chocolate on top of the hardened cookie butter. Similar to Step 1, gently shake the muffin tin back and forth and lightly tap it on the counter to ensure the chocolate evenly spreads along the liner.
- Transfer the muffin tin back to the fridge and chill for another 15 minutes. Once chilled, remove each cookie butter cup from the muffin tin and service. Store any leftover cups in the refrigerator.
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