Chocolate Biscoff Cookie Butter Cups

by Kate on October 23, 2013

Chocolate Biscoff Cookie Butter Cups

All the Resee’s Peanut Butter cup fans in the house say “Yeahhhhh”

All the BISCOFF COOKIE BUTTER cup fans in the house say “HECK Yeahhhhhhhh”.

Yes. This is real. Cookie butter – cups.  Move over Resees – there’s a new confectionery wonder in town!

Chocolate Biscoff Cookie Butter Cups

Not only were these stupidly easy to make, they gave me yet another reason to unleash the Biscoff Cookie Butter beast. Although I must confess I actually made these twice. The first time around, I was following a recipe for homemade peanut butter cups, because in my head, the only step that would need to be changed was swapping out the Biscoff for the peanut butter. WRONG. I ended up with a pasty, dry ball of yuck that was unshapeable and {almost} unedible (who are we kidding – I still ate it).  While the two are similar in texture, they’re chemical makeup lends some differences. Meaning you really don’t need to add a whole heck of a lot to the Biscoff to make it that same texture that goes into a peanut butter cup. And while experimentation is extremely difficult, well, for you guys I’ll do it :)

Here they are – 4 ingredients – no baking involved – build me up Biscoff buttercup.

Chocolate Biscoff Cookie Butter Cups

Chocolate Biscoff Cookie Butter Cups

Yield: about 20-24 cups


  • 3 tablespoons unsalted butter
  • 1/2 cup Biscoff Cookie Butter
  • 1/4 cup powdered sugar
  • 8oz. milk (or dark) chocolate
  • *colored sprinkles


1) On a large baking sheet, place 20-24 mini sized paper baking cups.

2) In a medium saucepan, melt the butter and Biscoff over low heat until fully combined. Remove from heat and gently fold in the confectioner sugar a little at a time until a dough-like ball forms. Set aside and let cool for about 10-15 minutes, until it's no longer hot to touch.

3) In the meantime, melt your chocolate in a microwave or double boiler.

4) Place about 1/2 teaspoon of melted chocolate in the bottom of the paper baking cups. Then, take another 1/2 teaspoon of the Biscoff dough, roll it between your palms and then flatten the ball a bit to make an oval disk. Place the disk on top of the chocolate, and then cover the Biscoff disk with another 1/2 teaspoon of melted chocolate. Feel free to use more of the Biscoff dough for the center, depending on how thick you would like it to be. Whatever you decide to put in the center will ultimately determine how many you end up with.

5) Let sit at room temperature until chocolate hardens, or chill in the refrigerator to speed up the hardening time.

miki October 23, 2013 at 1:42 pm

genius!!! can’t wait to try these.

Stephanie @ Back For Seconds October 31, 2013 at 11:44 pm

I am so making these, Genius! Pinned :)

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