These salted dark chocolate cookie butter cups are the easiest holiday treat you'll find, and make a great homemade gift!
These Salted Dark Chocolate Cookie Butter Cups are a real treat! They have become one of our favorite chocolate treat along with this Chocolate Dessert Hummus and Chocolate Chia Pudding. These cups make the perfect afternoon snack or holiday party favor.
Reasons you'll โก these Salted Dark Chocolate Cookie Butter Cups
- they are SO easy & delicious!
- they don't an oven
- can be made ahead of time
Ingredients tips
- Chocolate I recommend a good quality baking chocolate, and using a combo of dark and semi sweet. *Chocolate chips work in a pinch
- Coconut Oil- can be swapped with shorening
- Cookie Butter- can be swapped with nut butter (but you may want to add some sugar to sweeten)
- Coarse Sea Salt pictured but flaky sea salt is amazing
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Salted Dark Chocolate Cookie Butter Cups FAQ
Should these be stored at RT or in the fridge?
They are fine at room temp for a few days but store in the fridge if you are in warm climates or for longer-term storage.
How to avoid chocolate seizing:
Melt in a double broiler, melt in 30-second increments in the microwave, stiring between each time. Go slow. Trying to rush may give you troubles
I don't like dark chocolate, how can I make these sweeter?
Use semi-sweet or milk chocolate in place of dark chocolate
More delicious dessert recipes!
- Gingerbread Chocolate Chip Energy Bites
- Chocolate Tahini Oat Bars
- Snickerdoodle Almond Butter Granola Bars
- Chocolate Almond Quinoa Snack Bars
- No-Bake Snack Bars
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Salted Dark Chocolate Cookie Butter Cups
Ingredients
- 4 oz dark chocolate coarsely chopped
- 4 oz semi sweet chocolate coarsely chopped
- 1 tablespoon coconut oil or shortening
- ยผ cup Penotti Cookie Notti Cookie Butter
- Sea salt to sprinkle
Instructions
- Combine the dark chocolate, semi sweet chocolate and coconut oil in a small pan and heat over low heat, stirring frequently until melted and smooth.
- Line a mini muffin tray with liners.
- Spoon roughly 1 teaspoon of melted chocolate into the bottom of each liner, tilting the pan to completely coat the bottoms.
- Freeze for 5 minutes.
- Spoon 1 teaspoon of Cookie Notti on top of the hardened chocolate. You can heat the Cookie Notti in the microwave for 5-10 seconds and stir to soften slightly first.
- Spoon additional melted chocolate over the Cookie Notti and tilt the pan to cover completely.
- Refrigerate for 1-2 hours until completely hardened
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Tips:
Nutrition Information
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Michelle Schwab says
My OH my does this recipe sound GOOD! Dark chocolate (my FAV) and cookie butter (I have never actually tried this but my pregnancy cravings are coming out swinging here I am NEEDING to have some) ... HEAVEN!!
I would use a jar of Penotti Cookie Notti to make loads of this recipe to eat ASAP and to share on my Christmas platters (if there is any left!)
Gail Lawson Aurini says
I would like to try it in a bundt or tube pan. I would perhaps make a chocolate cake batter (or any other flavour) and put 1/2 down then put a layer of of the Cookie Notti on top then. The more the better for sure. I would then add another layer of the chocolate cake batter. While baking, make a ganache oops Spelling of it, or good icing of choice. When the cake is baked, set, and cooled and taken out of pan, I would then put the icing of choice on and sprinkle it lavishly with sea salt. At 77 yrs. still like to try something different. Here's hoping I find Cookie Notti. Warm regards to all.
Denise says
Hi Gail! I don't know of a bundt cake recipe but I do know of a cookie butter cake recipe that looks delicious: https://livforcake.com/cookie-butter-cake/
Gail says
Hoping to find it here in Canada...We do have Sobey stores, Metro, and Walmart. I will check out Sobey's as you say it is in Canada's stores. Thanks so much for this recipes and so many others. Though 77, still like to try something new. Do hope I am successful in finding it though. Warm regards.
Denise says
I also have found the Cookie Notti at our Calgary Co-op stores, near the peanut butter. Hope you can find some, Gail!
Stephanie says
Hey there, Denise!
I actually just made these and have them in the fridge right now. So far, they look great!
But I do have a question for you: would you recommend keeping them out at room temperature once they are completely hardened? Maybe make some small foil wrapping to give it to someone? What do you think?
Thanks for the recipe and your help!
Denise says
Hi Stephanie! Yay, I hope you like them ๐ I would keep them in the fridge until just before you serve them. They tend to get a bit soft at room temperature. I used some mini muffin liners from Ikea: http://www.ikea.com/ca/en/catalog/products/70208129/
Brett says
I would love to try making these, they look delicious! ?
Beth says
I would make these to take as hostess gifts for all the holiday parties coming up...they look easy to make and also irresistibly delicious.
LILLIAN BROWN says
WOW! this looks delicious, would try to make the peanut butter cups.
Juliee Fitze says
I would like to make your chocolates for Christmas, going to check Loblaws tomorrow for it.
Jonnie says
I would use it as a pretzel dip
Amanda Neilson says
I'd eat it with a spoon hahaha!
Lana burrows says
Omg... those look like pure heaven!!!!
Judy Cowan says
Your recipe sounds great! I have a cookie pan for making sandwich cookies, so I think I would these as the fillings!
Robyn Bellefleur says
I would love to try making Penotti Fruit Fondue.