FRIDAY! See also: my last Friday in Utah. WHAT. Oh my goodness how crazy is this.
Okay, so remember my trip to Trader Joe’s and how I couldn’t find the dark chocolate cookie butter cups anywhere?? Well, I decided to make them! And here they are! I’m sharing them with you because I love you! Exclamation points!
Are you ready for the recipe? Okay here it goes. Chocolate cookie butter coconut oil salt. Wow! That’s it. No instructions needed.
(Just kidding. Instructions needed.)
Also! (Sorry you have to deal with my spastic Friday brain). File under things you don’t necessarily need to know & have nothing to do with this post: I’ve added two new cookbooks to my collection – I will never have enough! – and they’re both Joy the Baker books. Oh my word. So beautiful. I love her and her blog and her books. Just magic.
Do you like cookbooks? I tend to read them like novels, but that’s just because I’m only somewhat completely food obsessed. It’s literally all I think about.
Wait! This post is almost over. We need to talk about the cookie butter cups. Okay.
They’re so dang easy you’ll weep for days. Good dark chocolate (keyword: good) and coconut oil are melted together and poured into the bottom of a muffin paper liner thing, then set in the freezer. Then, you spread some cookie butter all around. Then, you put more chocolate on top and stick it back in the freezer, sprinkling it with a little salt because you faaancy.
Bam! Bim bam boom bing bum bom. We’re done! Hallelujah.
Happy weekend, friends!
- 6 oz good dark chocolate, broken into smaller pieces
- 1½ t coconut oil
- 3-4 T cookie butter or biscoff
- a couple pinches of fine sea salt
- Line a muffin tin with 6 liners. Set aside.
- In a small bowl, combine the chocolate and coconut oil. Microwave for 2 30-second increments, and a 3rd, if necessary, until the chocolate is mostly melted. Whisk until thoroughly melted.
- Spoon 2 teaspoons of melted chocolate into the bottom of each liner, spreading around to create an ever layer. Pop the pan in the freezer for 10 minutes to set the chocolate.
- Then, carefully spread 1½ - 2 teaspoons of cookie butter around on top of the set chocolate, leaving a little room at the edges.
- Pour about 1 T (or more, if the cookie butter isn't completely covered) of melted chocolate over the cookie butter, followed by a sprinkle of salt, and then return them to the freezer to set fully, about 10 more minutes.
- Carefully separate the cookie butter cups from their liners and enjoy! Store in the refrigerator or freezer.