Honestly, does it really get any better than chocolate and cookie butter?
The answer you’re looking for is “No. It does not.”
Well unless you add Fleur De Sel. Then it absolutely does.
Freaking yum.
What do you even say about something that is basically a Reese’s Peanut Butter Cup, but made with TJ’s Cookie Butter and sprinkled with Fleur De Sel?
You say “Yes, please” and don’t ask any questions.
These are actually part one of a baking project that will continue tomorrow for a very special person’s birthday. A person so special, that he gets homemade candy inside his birthday cupcakes. He’s a lucky guy, I tell ya.
One of the best things about this recipe is that there are endless combinations. White chocolate, milk chocolate, any type of nut butter that exists, you name it. Trust me, I have about a million variations floating around in my head right now. Just think of it as a ‘coming soon’….
Until then, please join me in drooling over these bad boys and wishing they were magically calorie free. In a perfect world, right? Oh and did I mention they only have 4 ingredients? Almost perfect world…
Salted Chocolate Cookie Butter Cups
yield 24
lightly adapted from Ashley‘s Chocolate Maple Cinnamon Almond Butter Cups
- 20 oz dark chocolate (chips, or good quality chocolate chopped)
- approx 1/2 cup Trader Joe’s Cookie Butter
- 1 scant tbsp coconut oil
- Fleur De Sel for sprinkling
Directions:
- Line 24 mini muffin tins with paper liners.
- In a medium bowl, melt chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
- Spoon enough chocolate to cover the bottom of each baking cup.
- Add 1-2 tsp Cookie Butter.
- Fill with chocolate until Cookie Butter is completely covered and top is smooth.
- Sprinkle with a nice pinch of Fleur De Sel.
- Freeze to set. Keep in freezer or fridge.
YUM!!!
Yum is right! I recently tried the dark chocolate peanut butter cups from Trader Joe’s and OH MY GOODNESS! Love at first bite. These look similar, but better!! Cannot wait to try this recipe.
Yum!! I could eat about a dozen on these 😉
These look AAAHHHHmazing!!!
Thank you!! I am a huge fan of your blog and your recipes!! 🙂
They look so very pretty!!!
Thank you! 🙂
Wow! I can’t believe I’m JUST finding this blog. You have a kindred food heart. Cookie butter cups.. brilliant. I just perused my pantry and realized I’d somehow hoarded 3 jars of this and 3 big nutella jars. Ooops! This is a perfect way to use it.
Ummm, I just made cookie butter cookie dough truffles. I can’t even TALK about the cookie butter! I have a problem, haha. 🙂
Oh my goodness! These look so good!!!
Hello, I would love to try this but don’t have any coconut oil, is there something I could use as a substitute?
My husband just brought home a jar of cookie butter yesterday. It will be our first time ever having it. I found your recipe in a Pinterest search and I’m all over it. Can’t wait for the first bite!
Oh my goodness, you are in for a treat my friend!!! Let me know how it goes!
How many ounces total, of dark chocolate, do you need for this recipe? I’m asking in case I substitute other brands. Also, does it have to be natural? Or can it be a better quality chocolate bar? I’m looking forward to making these!! 🙂
Thank you,
Jessica
How many ounces total of dark chocolate equals 2 bags of Trader Joes chocolate? I was wondering if another brand or bar could be substituted?
Thank you,
Jessica