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Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups

Julie Deily · 49 Comments

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The moment I fell in love with biscoff spread, I knew I wanted to bake with it. But why another biscoff recipe…there are so many recipes out there including my biscoff buttercream icing. I love peanut butter cups…Reese's peanut butter cups and then dreamt of this recipe; biscoff butter cups. I knew I had to make them one day. I recently I told my friend, Aggie, about my idea and she you have to do them. When someone says to me, what are you waiting for, it gives me a jolt and I just have to do it.

Do you have a friend in your life who you know has to be your sister, you're so much alike- not only have a similar background but you just mesh so well with? Not only does she get you, she encourages you and makes you a better person. Well one of those friends for me is Naomi. So when I told her about this recipe and how I was working on it, she said she had never tried biscoff spread (also known as cookie butter) before. I almost didn't believe her, she had to tell me twice. I'm being really dramatic here but if you haven't tried it, you need to. Sorry this is not a commercial for the biscoff folks (they don't know who I am). I currently have four jars of this stuff in my pantry, I just might have a problem.

After Naomi finally tried it and loved it, we hatched a plan to do a week of biscoff recipes together. You need to go visit her and see her killer Biscoff and Kahlua Crunch Cupcakes. And come back all week to see more from the both of us!


First I made the biscoff butter and then melted the chocolate with shortening in a glass bowl over a pot of simmer water. (The last two photos on the right are actually of the milk chocolate & semi-sweet chocolate combination, I totally forgot to take pictures when I melted the milk & semi-sweet chocolate.) The left photo shows the biscoff and butter blended together before adding the powdered sugar.


Not the best step by step photos but I wanted to show you how relatively simple it is and how messy it can be but that's still okay. I also would have used my favorite brown cupcake liners but that would have been hard to illustrate here. These thin white paper liners worked great.

Using a 2 tsp OXO cookie scoop, I only filled it halfway with the melted dark chocolate – to 1 tsp, drop the dark chocolate into the bottom of a few paper liners. Using the cookie scoop, spread the chocolate out as best as you can, it doesn't have to completely cover the bottom of the cupcake liner. Then, add 1/2 Tbsp of the biscoff butter filling on top the chocolate. Using a regular spoon, spread the biscoff out over the chocolate and smooth the top as best as you can. Using the cookie scoop, top the filling with 1 tsp of melted dark chocolate. Using a combination of a regular spoon and gently rapping the cupcake tin on the counter, spread out and smooth out the top layer of chocolate.

Refrigerate the butter cups for at least a few hours and what you get are these little lovelies. I made them with the semi-sweet and milk chocolate combo just like how Joy of Baking does with their peanut butter cups but I liked it better when I did it with just dark chocolate. The dark chocolate gives it a depth of flavor and goes nicely with the sweet biscoff butter filling.


I hope you give these little babies a try. Share them with your friends, I know they will appreicate you for it.

I do have to warn you, these are a little softer than the pb butter cups you're used to. Once they are out for a little bit, they start to soften and when you eat them, you will have to, just have to lick your fingers!

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Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups

Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 18 butter cups

Ingredients

Biscoff Butter Filling

  • 1/2 cup creamy biscoff spread, or cookie butter spread
  • 2 Tbsp unsalted butter
  • 1/8 tsp salt
  • 1/2 cup powdered sugar

Chocolate Shell

  • 2 cups 308 grams dark chocolate, chips or whole that is coarsely chopped
  • 2 tsp vegetable shortening

Materials needed:

  • 2 tsp cookie scoop
  • 1/2 Tbsp measuring spoon
  • 2 small spoons
  • 2 cupcake tins
  • 18 cupcake liners, whatever color you have on hand will do
  • paper towels

Instructions

  • Line cupcake tins with 18 cupcake liners and set aside.

Biscoff Butter Filling:

  • Add the biscoff spread, unsalted butter, and salt in a glass microwavable bowl and place in the microwave to heat for 20 seconds. Stir the biscoff butter mixture until thoroughly combined.
  • In 1/4 cup increments, stir in the powdered sugar until throughly combined.

Melting the chocolate:

  • Add dark chocolate and shortening to a glass heatproof bowl. Bring a a pot or saucepan of water to a simmer on medium or medium low heat. Place the bowl on top of the pot and melt the chocolate being sure to stir the chocolate & the shortening.

Putting it all together:

  • Using a 2 tsp OXO cookie scoop (or whatever cookie scoop you have available), fill it halfway with the melted dark chocolate - to 1 tsp, drop the dark chocolate into the bottom of a few paper liners. Using the cookie scoop, spread the chocolate out as best as you can, it doesn't have to completely cover the bottom of the cupcake liner.
  • Then, add 1/2 Tbsp of the biscoff butter filling on top the chocolate. Using a regular spoon, spread the biscoff out over the chocolate and smooth the top as best as you can.
  • Using the cookie scoop, top the filling with 1 tsp of melted dark chocolate. Using a combination of a regular spoon and gently rapping the cupcake tin on the counter, spread out and smooth out the top layer of chocolate.
  • Refrigerate the cookie butter cups for at least a few hours. To store them, leave the cookie butter cups in the liners and store them inside an airtight container in the refrigerator.

Tips:

  • I used Biscoff brand spread. You can use your generic store brand cookie butter too!
  • I used Hershey's Special Dark chocolate chips but I'm sure any other brand dark chocolate chips or bars would work.
  • A cookie scoop is a good idea for this recipe because using a teaspoon measuring spoon or a regular spoon, it will be hard to get the chocolate off. The scoop helps you get the chocolate out of the scoop and into the cupcake liner quickly.

Notes

Modified from Joy of Baking's Peanut Butter Cups
Did you make my Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups?I want to see! Upload an image below with your rating and comments, share on Instagram and tag @TheLittleKitchn, and be sure to use the hashtag #thelittlekitchenrecipes.
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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    9. Tracey says

      I was a day late in making them (see above) but holy moleyanna, these are delish! My 6yo loved them too. Very easy to make. Thanks for the recipe 🙂

      Reply

    11. TidyMom says

      I can’t believe Naomi has never tried Biscoff!! I can’t have the cookies in the house, I will eat the whole package! lol

      These look amazing Julie!

      Reply

    15. Liren says

      So, I have to confess, I am still a Biscoff spread virgin! I thought I didn’t need any more convincing, but these amazing bites motivated me to put it on my shopping list, once and for all 🙂

      Reply

    19. Cookin' Canuck says

      I heard you describe these babies in person and they sounded so good. Now, having seen them here, I know I really need to try them. I am also one that hasn’t tried the Biscoff spread. Apparently that needs to change!

      Reply

    24. Brian @ A Thought For Food says

      See… this is something I know I can’t make because those would just go straight into my mouth. I know that’s kind of the point, but I just don’t have the will power to keep myself away from these. There’s no denying the genius of these beauties!

      Reply

    29. Erin @ Texanerin Baking says

      Wow! These look so yummy. I just found your blog through Naomi’s and instantly subscribed. Everything looks amazing! I’ve made homemade peanut butter cups, just because I have to (they don’t exist in Germany) but Biscoff sounds even better!

      Reply

    33. naomi says

      Okay, these are ridicoulous and so easy to make – I have no excuse not make and devour them. 🙂

      Love you-so happy we are friends and thankful for our friendship! And Matt, kinda is wondering why I have like four jars in our cabinet now. I told him to talk to you.

      Reply

    34. katie says

      girl… i’m drooling over your photos and now craving these like its my job. I think i might just have to make a batch tonight!

      Reply

    40. Lori @ RecipeGirl says

      Would you believe that I have yet to buy a full jar of Biscoff?! I’ve tasted the samples, but haven’t been brave enough to keep the stuff in my cupboard!! You did a fabulous job with these- I want FIVE!

      Reply

    42. Averie @ Averie Cooks says

      Love it! Love making my own nut butter cups and love cookie butter/Biscoff. Saw Naomi link you up in her last post mentioning you and Biscoff…and bam, here you are..with…Biscoff 🙂 Perfect!

      Reply

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