I’m obsessed with Trader Joe’s Cookie Butter — and with good reason. It’s rich, silky, and intensely flavorful: cookies turned into a spreadable treat that’s perfect on toast, muffins, or straight from the spoon. I use it wherever I might use peanut butter, and when the jar appears, my kids swarm. I try to be firm: it’s for grown-ups. Most of the time I fail.
When I do share, I want to make something special. These Chocolate Cookie Butter Cups are essentially homemade candy cups that mirror a classic peanut butter cup but swap the peanut filling for a creamy, spiced cookie-butter center. They’re no-bake, family-friendly, and perfect for gifting, parties, or keeping in the fridge for a quick sweet fix.
Chocolate Cookie Butter Cups
A simple no-bake version of the classic cup: a milk chocolate shell filled with smooth cookie butter mixed with butter, powdered sugar, and graham crumbs for structure and crunch.
Prep Time: 45 mins | Total Time: 45 mins
Course: Dessert | Cuisine: American
Servings: 30 | Calories (approx.): 143 kcal
Author: Shawn
Ingredients
- 2 cups milk chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup (1 stick) butter
- 1/2 cup cookie butter (speculoos)
- 1 cup powdered sugar
- 2/3 cup fine graham cracker crumbs
Instructions
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat on medium power in 30-second increments, stirring between each interval, until the chocolate is completely smooth and glossy. Alternatively, melt gently in a double boiler over simmering water, stirring until smooth.
- Arrange 30 mini candy cups (paper liners in a mini muffin tin work well) on a baking sheet. Spoon a small amount of melted chocolate into the bottom of each cup to create a thin base layer. Reserve the remaining chocolate for topping. Transfer the tray to the freezer to let the base harden for a few minutes.
- While the chocolate firms, prepare the cookie butter filling: in a small saucepan over medium heat, melt the butter and cookie butter together, stirring until well combined and silky. Remove from heat and whisk in the powdered sugar and graham cracker crumbs until the mixture holds together and is easy to shape. Allow it to cool just enough so you can handle it with clean hands.
- Pinch off tablespoons of the filling and roll into 30 small balls. Place one ball into each chocolate-lined cup, pressing gently to flatten slightly and level with the top of the chocolate rim.
- Pour or spoon the remaining melted chocolate over each filled cup so the cookie butter is fully covered. Tap the tray lightly to level the chocolate and remove air bubbles. Return the tray to the freezer and chill until the chocolate is set, about 30 minutes.
- When firm, remove the cups from the liners and store them in an airtight container in the refrigerator. Serve chilled or at cool room temperature.
Notes & Tips
- Storage: Keep these cookie butter cups refrigerated. They hold up best chilled and will soften if left at warm room temperature.
- Variations: Swap milk chocolate for dark or semi-sweet for a less-sweet bite, or swirl in a little sea salt on top for contrast.
- Make-ahead: These cups keep for up to two weeks in the fridge and can be frozen for longer storage. Separate layers with parchment to prevent sticking.
- Allergy note: This recipe contains dairy and gluten from graham crumbs; use appropriate substitutes if needed.
Nutrition (per serving, approximate)
Calories: 143 kcal | Carbohydrates: 16 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 5 g | Sugar: 13 g
Keywords: chocolate cookie butter cups, cookie butter recipe, no-bake dessert, homemade candy cups
These cookie butter cups are a crowd-pleasing treat with minimal effort. The combination of spiced cookie butter and smooth chocolate gives a familiar yet distinctive flavor that’s easy to make at home. If you enjoy no-bake desserts or are looking for a cookie-butter twist on a classic candy cup, this recipe is a great place to start. Happy making—and taste-testing!