Cookie Butter Cups aka Little Bites of Heaven

One of the perks of living in Israel is that when you go to the supermarket (at least in most areas of the country) everything is kosher. In other parts of the world you usually have to search for kosher items. Here it’s the exact opposite, kosher food is in abundance and non kosher food is difficult to come by. One of those ingredients that is in great abundance here is cookie butter. 

Over the past few years cookie butter has gained quite the cult following. Cookie butter or biscuit spread is a great alternative to nut butters. It is made from pureed spiced biscuits. While the biscuits and spreads have been popular in Europe for years it was only recently that this decadent spread took the food world by storm! 

Unfortunately it is not so easy to find a kosher brand of cookie butter in America*, so next time you come to Israel be sure to stock up! Maybe get an extra suitcase or two? Be careful because this is a dangerous ingredient to have in your pantry because you will devour the jar by the spoonful. 

If you want to keep yourself from eating an entire jar of cookie butter in one sitting make these little babies but I should warn you, you’ll just end up eating the whole tray in one sitting instead. 

INGREDIENTS

Shell:

2 cups chocolate chips (you can use any type of chocolate!) 

2 Tbs. butter or margarine at room temperature 

Filling: 

3/4 smooth cookie butter - Lotus Biscoff Spread 

1/2 cup confectioner’s sugar 

pinch of salt 

1/2 tsp vanilla extract 

Sea salt to garnish 

DIRECTIONS

Place 12-15 mini cupcake liners (the smallest you can find) on a small sheet pan. 

Fill small pot with water and bring to a simmer place a heat proof bowl on top of the water, but be sure that the bowl is not touching the water so your chocolate won’t scorch. 

Place the chocolate in the bowl and stir until melted. Remove from heat and stir in the butter/margarine. Alternatively you can melt the chocolate in the microwave just be sure to stir every 20 seconds it will take about 1 1/2 minutes to melt and then stir in the butter. 

With a pastry brush or a small spoon spread the chocolate in the mini liners making sure to get chocolate up the sides of the liners and a thicker layer on the bottom. 

Place in the freezer to set. 

While the chocolate shells set you can prepare the filling. 

Mix together all the ingredients until combined if the filling is too loose add a little more sugar. 

Remove the chocolates from the freezer and scoop a small amount of filling into each shell. Pour remaining chocolate over the top. Tap the pan against the counter to make a smoother top then sprinkle with sea salt. 

Place the tray back the freezer to set for about an hour. 

You might want to double the recipe so it’s 12 cookie butter cups for you and then the rest for everyone else (or you know, you can just keep all 24 for yourself!)

NOTE

If you can’t find a kosher cookie butter in your area or you’re gluten free just swap out the cookie butter for nut butter, but these are a great alternative to peanut butter cups if you’re allergic nuts. (Oh how I miss Reese’s come to Israel with a bag full of Reese’s cups and I’ll trade you a jar of cookie butter).

If you haven't yet finished your jar of cookie butter here are some ideas for how to use it: dip sliced apples or pears into slightly warmed cookie butter, swirl a couple of spoonfuls into your brownie batter before baking, spread it on toast with a drizzle of honey and a sprinkling of salt, really you can use it as an alternative to peanut butter in most baking recipes.

*All of the ingredients to make these little treats are available at Seasons!