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Cookie Butter Cups
Only 6 ingredients to make these delicious milk chocolate cookie butter crunch cups
Servings 12
Calories 89kcal
Ingredients
- 1/4 cup cookie butter or biscoff spread
- 1/4 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 cup milk chocolate chips, separated
- 2 tablespoons rice krispies cereal
- 1/2 teaspoon coconut oil, separated
Instructions
- Line 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.
Notes
I keep these in the fridge because I think they taste better cold, but that's just personal preference.
Nutrition
Calories: 89kcal