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A Biscoff® twist on the traditional peanut butter cups!

Recipe Summary test

prep:
20 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
48
Yield:
48 chocolate cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line 2 mini muffin pans with paper liners.

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  • Mix cookie butter, confectioners' sugar, butter, and salt in a bowl until well combined.

  • Melt white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each interval, 2 to 3 minutes.

  • Place 1 teaspoon of melted white chocolate in 1/2 of the lined muffin cups. Roll 1/2 the cookie butter mix into teaspoon-sized balls and place on top of the chocolate. Fill each cup with enough white chocolate to cover the cookie balls.

  • Melt semisweet chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each interval, 2 to 3 minutes.

  • Place 1 teaspoon of melted semisweet chocolate in the remaining muffin cups. Roll remaining cookie butter mix into teaspoon-sized balls and place on top of the chocolate. Fill each cup with enough semisweet chocolate to cover the cookie balls.

  • Refrigerate cookie cups until set, at least 1 hour.

Nutrition Facts

194 calories; protein 1.6g; carbohydrates 21.8g; fat 12g; cholesterol 5.5mg; sodium 71.8mg. Full Nutrition
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