If you are a lover of Reese Cups, chocolate, and/or cookie butter, this recipe is for you! I saw these cute little tart pans at the store and my mind immediately went to making these Cookie Butter Chocolate Cups. I had been thinking about them for a while, with thoughts of using a large tart pan, but I love these individual ones. There are so many ways to present these as gifts for someone special! I wrapped these in a fall design, but they would be adorable for any holiday!
Chocolate Cookie Butter Cups
(makes 1-3″ round tart) Recipe at end of post 5 ounces Milk Chocolate
1/4 cup Cookie Butter
small tart pan 
Melt the milk chocolate in a double boiler.
Use a paintbrush, that you use only for candy making, and paint the chocolate over the entire mini tart pan. Cover completely, making sure that you come up the sides of the pan. Place in freezer for 15-20 minutes, or until the chocolate is firmly set.
Melt the cookie butter in a double boiler. Pour it in to the tart pan on top of the chocolate.
Return to freezer until cookie butter is firmly set.
Spoon chocolate on to the top of the cookie butter. Carefully spread the chocolate to cover the cookie butter, making sure to carefully cover the fluted edges. Return to the freezer until completely set.
Once the chocolate is completely set, flip the pan over and pop the chocolate cup out.
The cookie butter center is soft, and the chocolate outside is firm and amazing!
Decorate for the season or occasion! I wrapped the Chocolate Cookie Butter Cup in a piece of bakery paper, and then placed it into a glassine bag, and tied it with twine.
Have fun making this tasty, yummy treat! Thanks for stopping by today!
This post is part of the fun and tasty group, #Choctoberfest 2016!
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Author: The Freshman Cookprint recipe
- 5 ounces Milk Chocolate
- 1/4 cup Cookie Butter
- 3″ Tart Pan
- Melt milk chocolate in a double boiler.
- Use a paintbrush, that you use only for candy making, and paint the chocolate over the entire mini tart pan. Cover completely, making sure that you come up the sides of the pan. Place in freezer for 15-20 minutes, or until the chocolate is firmly set.
- Melt the cookie butter in a double boiler. Pour it in to the tart pan on top of the chocolate.
- Return to freezer until cookie butter is firmly set.
- Spoon chocolate on to the top of the cookie butter. Carefully spread the chocolate to cover the cookie butter, making sure to carefully cover the fluted edges. Return to the freezer until completely set.
- Once the chocolate is completely set, flip the pan over and pop the chocolate cup out.
- The cookie butter center is soft, and the chocolate outside is firm and amazing!
- Decorate for the season or occasion! I wrapped the Chocolate Cookie Butter Cup in a piece of bakery paper, and then placed it into a glassine bag, and tied it with twine.
Notes
- I used a mini 3″ round tart pan that I found at Michael’s. They come 2 to a pack. I used milk chocolate from Trader Joe’s. It is excellent and easy to work with. I used Trader Joe’s Cookie Butter. For any questions, please email me at thefreshmancook.com
