Cookie Butter Cups

You can never have too many condiment recipes, so give Cookie Butter Cups a try. This recipe serves 12 and costs 75 cents per serving. Watching your figure? This gluten free and dairy free recipe has 275 calories, 3g of protein, and 16g of fat per serving. 698 people were impressed by this recipe. A mixture of vanillan extract, powdered sugar, shortening, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Life Made Simple. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. With a spoonacular score of 5%, this dish is improvable. If you like this recipe, you might also like recipes such as Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups, Triple Layer Peanut Butter + Chocolate Chip Cookie + Cookie Dough Cups, and Reese’s Peanut Butter Cookie Dough Cookie Cups.

Servings: 12

Preparation duration: 135 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut 12 cupcake liners down to ¾” thick. Line one cupcake/muffin tin with liners, set aside.In a small mixing bowl combine powdered sugar, cookie butter, salt and vanilla extract. Using a spatula mix ingredients until combined. Place in the freezer to chill while preparing the chocolate.Using a double boiler on the stovetop, (or a saucepan with a bowl set over it) add water and set over low heat. Pour chocolate in and stir continuously until the chocolate has melted, add shortening. Remove from stove and stir until the shortening has melted. Using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners. You’ll want a pretty good amount because generally the bottom has the most chocolate.Remove the cookie butter filling from the freezer and roll into quarter size balls. If the filling is tacky use a little bit of powdered sugar to help you flatten them. Place the flattened balls into each cupcake liner. Pour remaining chocolate around the sides and over the top. To create an even top gently shake the pan on a flat surface or tap.Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Eat cold or bring to room temperature.

 

Step by step:

1. Cut 12 cupcake liners down to ¾” thick. Line one cupcake/muffin tin with liners, set aside.In a small mixing bowl combine powdered sugar, cookie butter, salt and vanilla extract. Using a spatula mix ingredients until combined.

2. Place in the freezer to chill while preparing the chocolate.Using a double boiler on the stovetop, (or a saucepan with a bowl set over it) add water and set over low heat.

3. Pour chocolate in and stir continuously until the chocolate has melted, add shortening.

4. Remove from stove and stir until the shortening has melted. Using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners. You’ll want a pretty good amount because generally the bottom has the most chocolate.

5. Remove the cookie butter filling from the freezer and roll into quarter size balls. If the filling is tacky use a little bit of powdered sugar to help you flatten them.

6. Place the flattened balls into each cupcake liner.

7. Pour remaining chocolate around the sides and over the top. To create an even top gently shake the pan on a flat surface or tap.

8. Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Eat cold or bring to room temperature.

Nutrition Information:

covered percent of daily need

 

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