Home > Desserts > Cookie Butter Cups Cookie Butter Cups November 5, 2016 | 28 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Only 6 ingredients to make these delicious milk chocolate cookie butter cups Cookie butter cups Let’s just pretend for a moment that Halloween wasn’t like less than a week ago and everyone is sick of candy… Because these are basically a homemade mash-up of two types of candy bars-Reese’s cups and Crunch bars. But here’s the good news. There is Cookie Butter inside of these chocolate cups. And I’m pretty sure there isn’t any Halloween candy that has cookie butter inside. Oh, and as far as I’ve seen, a Reese’s-Crunch combination hasn’t hit candy shelves in stores. (Not yet, anyways.) But I’m keeping my eye out for it, because this is seriously a winning combination. Crunchy milk chocolate with creamy cookie butter interior…Mmmmmm. How to make cookie butter cups You’ll start by melting chocolate with coconut oil (or shortening or vegetable oil) in the microwave. To get the “Crunch” bar texture, you’ll add just 2 tablespoons of rice krispies. You’ll want to spoon out an equal amount of chocolate-rice-krispie mixture into the bottom of each mini muffin. Gently tap the muffin tin to get rid of any air bubbles and get the chocolate totally smooth. While that’s setting up, combine the cookie butter, powdered sugar, and vanilla. It will look too powdery and be hard to stir at first, but keep at it. Continue stirring and smashing the cookie butter and eventually you will get a thick cookie butter dough. (Fair Warning: Here’s where self-control is going to have to kick in.) You’ll pinch off little bits of the dough and roll it into 12 small and equal balls to then slightly flatten and put on top of that bottom chocolate layer before you eat it all. Two tips here: first, make the balls more of an even disc shape, and second don’t make the cookie butter discs too wide. For the chocolate to completely encapsulate the cookie butter mixture, if needs to be smaller than the edges of the muffin tin. Melt the rest of the chocolate with coconut oil and pour an even amount on top. Chill until they are set up and then you can enjoy them! More no bake desserts: Smores Bars Puppy Chow White Chocolate Chex Mix Chocolate Popcorn Edible Cookie Dough FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cookie Butter Cups 5 from 2 votes - Review this recipe Only 6 ingredients to make these delicious milk chocolate cookie butter crunch cups SAVE TO RECIPE BOX Print Recipe Cookie Butter Cups 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Only 6 ingredients to make these delicious milk chocolate cookie butter crunch cups Course Dessert Cuisine American Keyword cookie butter cups Prep Time 10 minutes Total Time 10 minutes Servings 12 Calories 89kcal Author Chelsea Lords Ingredients1/4 cup cookie butter or biscoff spread1/4 teaspoon vanilla extract2 tablespoons powdered sugar1 cup milk chocolate chips, separated2 tablespoons rice krispies cereal1/2 teaspoon coconut oil, separated InstructionsLine a mini muffin tin with mini muffin cups and set aside.Combine the cookie butter or biscoff spread with the vanilla extract and powdered sugar. Stir until a thick dough is formed.Pinch of small bits of the dough and make 12 little balls. Smash 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 then its ready!)Combine the melted chocolate with 2 tablespoons of rice krispies. Stir well and 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 of the cookie butter cups. Tap the muffin tin on the counter gently a few times to get the chocolate smooth.Chill in the fridge for at least 30 minutes.Store in an airtight container in the fridge for up to one week. Recipe NotesI keep these in the fridge because I think they taste better cold, but that's just personal preference. Nutrition FactsCalories: 89kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.