Description
A homemade twist on the classic candy cup. Chocolate filled with creamy cookie butter! Only 3 ingredients and less than 30 minutes to make. What’s not to love!?
Ingredients
Scale
- 12 oz chocolate, melted (I like 60% dark chocolate)
- 2 tsp coconut oil, melted
- ~1/3 cup cookie butter (about 1 1/2 tsp per cookie cup)
Instructions
- Combine melted chocolate and coconut oil. (I find it easy to melt the two together in a large measuring cup in the microwave for 30 second increments until fully melted.)
- Line a 12 cup muffin tin with paper or silicon liners.
- Layer the bottom of each cup with 1/2 TBS melted chocolate/oil mixture. Next, layer about 1 1/2 tsp of cookie butter in the center of each cup, being sure to leave space around the edges. Lastly, top cookie butter with another 1 1/2 TBS chocolate, or enough to cover the cookie butter.
- Freeze for 15 min to set.
Notes
Best stored in the fridge.