Only 6 ingredients to make these delicious milk chocolate cookie butter crunch cups
Keyword cookie butter cups
Prep Time 10minutes
Total Time 10minutes
Author Chelsea Lords
1/4cupcookie butter or biscoff spread
1cupmilk chocolate chips,separated
2tablespoonsrice krispies cereal
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.
I keep these in the fridge because I think they taste better cold, but that's just personal preference.