Cookie butter cups. Everyone knows the seasonal shaped Reese cups are the best, but what if instead of peanut butter they were filled with cookie butter?
These cookie butter hearts are made using a cookie cutter and then dipped in chocolate!
If you love cookie butter, check out my no bake cookie butter truffles! If you're looking for more of a traditional peanut butter cup, I've got double stuffed peanut butter cups just for you!
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What is cookie butter?
Cookie butter is a creamy spread made from finely ground spice cookies. Cookie butter looks like nut butter but tastes like a rich, deep caramel flavor spiced cookie. Popular cookie butter brands include:
- Biscoff
- Speculous (Trader Joes)
- Great Value
Biscoff cookie butter was used in this recipe, but any brand will work.
Ingredients for cookie butter cups
- cookie butter
- butter
- powdered sugar
- chocolate or candy melts (I prefer the Ghirardelli brand, available at Walmart)
See recipe card for quantities.
Instructions
Melt cookie butter and peanut butter in the microwave in 30 second intervals until fluid. This will be 2-3 intervals.
Stir powdered sugar into fluid cookie butter mix.
Pour cookie butter mix into a 8" x 6" baking sheet lined with parchment.
Refrigerate until firm, about 2 hours.
Remove from fridge and allow to come to room temperature. Cut into shapes using a cookie cutter or knife.
Dip in chocolate. Enjoy!
Hint: Make sure you allow the cookie butter to fully set in the fridge and then let it come to room temperature BEFORE cutting out shapes. If the cookie butter is too cold, the shapes will fracture.
Variations
If you did not want to cut these into heart shapes, you could use any cookie cutter! You can also cut the cookie butter into squares with a knife before dipping in chocolate.
Equipment
- microwaveable bowl
- spatula
- 8" x 6" sheet pan
- parchment paper
- kitchen scale
- knife
- cookie cutter
- piping bag for drizzling chocolate if desired
Storage
Store in an airtight container at room temperature. These have a long shelf life - about three months.
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Pairing
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Recipe
Cookie Butter Cups (heart shaped)
Equipment
- 1 8" x 6" sheet pan
- microwaveable safe bowl
- food scale
- chocolate fork for dipping
- piping bag for chocolate drizzle optional
Ingredients
Cookie butter hearts
- 360 grams cookie butter about 1.5 cups
- 56 grams butter ½ stick
- 100 grams powdered sugar about 1 cup
Chocolate for dipping
- 3 cups chocolate or candy melts
Instructions
Cookie butter hearts
- Line an 8" x 6" sheet pan with parchment paper. Set aside.
- In a microwaveable safe bowl, combine butter and cookie butter.
- Microwave on high for 30 seconds at a time until fluid. This should take 2-3 intervals.
- Stir in powdered sugar until smooth. Pour into prepared pan and level.
- Refrigerate until firm, about two hours.
- Remove from fridge and let it come to room temperature (at least 15 mins)
- Using a cookie cutter, cut heart shapes. My cookie cutter was around 2" in diameter.
Dipping in chocolate
- melt 2 cups of chocolate in microwave in 30 second intervals until fluid
- stir in 1 cup of chocolate until all chocolate melts and it's smooth
- dip cookie butter hearts. place on parchment paper until set up. Do not put in fridge. Drizzle with chocolate if desired.
- Enjoy!
Video
@onesweeetmama Cookie butter hearts! Just like peanut butter hearts but cookie butter instead of peanut butter. Four ingredients and super simple! #ValentinesRecipe #baking #chocolates #cookiebutter ♬ Bittersweet Goodbye - Issey Cross
Did you make this recipe? Let me know!