Like peanut butter cups but filled with cookie butter spread inside!
I previously made Nutella chocolate cups which were delicious. It took me a lot longer before thinking to try the a cookie butter version though. A few weeks ago I was at Trader Joe’s and spotted their chocolate bars filled with speculoos spread. I was excited and bought a couple. But when I ate them, I was disappointed. I thought the chocolate flavor overwhelmed the speculoos spread and really wished they had put more cookie butter in there.
1/2 cup cookie butter spread (I used Biscoff, other brands work too)
Line mini muffin pan with mini candy cup liners (3/4 inch to 1 inch diameter). Put chocolate chips into a microwave safe bowl and microwave for about 30 seconds. Stir with a spatula. Microwave for an additional 30 seconds. Stir again. If chocolate is not yet completely melted and smooth, repeat for another 15 second interval. Alternatively, you can melt chocolate on a double boiler.
Using a small spoon, scoop some melted chocolate into the bottom of each cupcake liner so that it completely lines the bottom (you want it thick enough to hold the weight of the cookie butter, but not so thick that you don't have room for filling the cups). Take the back of the spoon and dip into chocolate and coat the inner sides of the candy liners with chocolate as well. Place pan into the refrigerator to let chocolate harden, about 20 minutes.
Remove pan from refrigerator after the chocolate has hardened. Fill each chocolate cup with 1 heaping teaspoon of cookie butter. Take a spoonful of the remaining melted chocolate and pour on top of the cookie butter filling until you can no longer see the cookie butter. Smooth surface with back of spoon. You can also hit the bottom of your pan against counter a few times to help settle the chocolate. Place pan in refrigerator for another 20 minutes, or until chocolate has hardened. Eat immediately. Store uneaten ones in freezer or fridge until ready to serve.