These Chocolate Cookie Butter Cups are filled with a lusciously smooth and creamy homemade cookie butter! I bet you’d never guess that these incredible homemade chocolate candies are gluten-free, paleo, and vegan. Thanks to Simple Mills for sponsoring this post!
Who loves cookie butter?! 🙋🙋🙋 My hand is up high, even though I haven’t had the sugar-filled, creamy cookie butter in at least two years. The nation-wide cookie butter obsession started when Speculoos cookie butter was introduced in the US, and every dessert blogger quickly fell in love.
Then Trader Joe’s got on board with their own cinnamony cookie butter spread, leading to the proliferation of cookie butter obsessed people all over the country. I used to eat it by the spoonful and bake it into delicious 3-ingredient cookies before I cut gluten from my diet.
I thought my cookie butter days were over. And then I tried Simple Mills Crunchy Cinnamon Cookies, and oh my goodness, they are so good. Cinnamonny, not too sweet, and delightfully crispy and crunchy. I was immediately reminded of Speculoos cookies. You know those? They’re those delicious little biscuits served often on airplanes; the one’s that served as the base for the infamous cookie butter.
Let’s make homemade Cookie Butter!
Inspiration in mind, I headed over to my blender to get to work on recreating a cookie butter substitute. It needed to make us all groan in delight at the deliciousness while staying completely gluten-free, paleo-friendly, and vegan. Turns out, it wasn’t even that hard – and the results are SO worth the little bit of effort.
First, you’ll blend the cookies into crumbs, and then add hot water, maple syrup, and cinnamon. The hot water helps the crumbs to break down and get super smooth, while the maple syrup adds a little bit of sweetness.
Once the crumbs are smooth and broken down, you’ll add some coconut oil to help smooth it out, make it ultra-creamy, and create the perfect texture. The coconut oil also helps it firm up into the scoopable, spreadable cookie butter texture we all know (and love).
Once I had my jar of homemade paleo and vegan cookie butter staring me down, I couldn’t just leave it be without making something with it. Enter: Chocolate Cookie Butter Cups! Because everything is better when it’s sandwiched between delicious dark chocolate, right?
Time for Cookie Butter Cups!
These cookie butter cups are made similar to my other cups, like these Peppermint Cups or these Chocolate Chip Cookie Dough Cups. That is, very simply. To make them, all you need to do is spread some chocolate, either homemade or store-bought, into the bottoms of cupcake liners (you can use regular-sized like I did, or make them minis).
You’ll spoon the cookie butter into each liner and then top it off with more chocolate. A quick chill to firm up the chocolate and you’re ready to devour these homemade chocolate cookie butter cups. They’re perfect for a celebration or to slip into lunchboxes. Trust me, they will be a hit no matter where you serve them! Enjoy :)
Remember to #bakerita if you try the recipe!Print
These Chocolate Cookie Butter Cups are filled with a lusciously smooth and creamy homemade cookie butter! I bet you’d never guess that these incredible homemade chocolate candies are gluten-free, paleo, and vegan.
For the cookie butter
- 1 (5.5 oz.) package Simple Mills Cinnamon Crunchy Cookies
- ⅓ cup boiling water
- ¼ teaspoon ground cinnamon
- 2 tablespoons maple syrup
- ½ cup (85g) refined coconut oil
For the chocolate
- 6 ounces dark chocolate
OR make your own
- ½ cup coconut oil, melted
- ½ cup cocoa powder
- 3–4 tablespoons maple syrup, to taste
For the cookie butter
- Combine cookies, maple syrup, ground cinnamon, and boiling water in a blender. Blend on low-medium speed until smooth and combined. Let cool for about 5 minutes. Once cool, add coconut oil and blend until homogeneous and smooth.
- Transfer to a lidded glass jar and refrigerate to solidify the coconut oil, about an hour. Store leftover cookie butter in the refrigerator or at cool room temperature. Use as a spread or dessert topping.
For the cups
- When you’re ready to make the cups, line a muffin tin or mini muffin tin with small cupcake liners.
- In a microwave-safe bowl, melt the dark chocolate in 30-second increments, stirring between each, until smooth and melted. Alternatively, if you’re making it yourself, whisk together the melted coconut oil, cocoa powder, and maple syrup until smooth.
- Pour a small amount of the chocolate into the bottom of each liner, until the bottom is thinly covered. Don’t use more than half the chocolate for this. Place the liners in the refrigerator for about 10 minutes to harden.
- Once the bottom layer of chocolate is hard, place about 1 heaping teaspoon of the cookie butter over the chocolate. Pour enough of the chocolate mixture over the cookie butter to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are covered. Sprinkle with cookie crumbs if desired. Return to the refrigerator to harden completely.
- Keep stored in the refrigerator.
- Category: Dessert
- Cuisine: American
This post is sponsored by Simple Mills. As always, all opinions are my own! Thank you for supporting the brands that support Bakerita!