The holidays are upon us! Thanksgiving has come and gone and we are now onto the red, green, and wintery wonderland that is Christmas! (Or whatever holiday it is that you celebrate this time of year.) I decorated my house Thanksgiving night and have been burning pine scented candles, listening to Christmas music, and reveling in the cheery spirit of this holiday ever since! There is something about the coziness of the season that makes me crave childhood food favorites. One of these favorites, peanut butter cups, are a classic and a must make for this year!
I decided it was fine time for me to try my hand at a home made batch of the delicious goodies! I looked through my pantry and pulled out the peanut butter, and then did a double take at my half eaten jar of Trader Joe’s cookie butter. I then decided to make both peanut butter and cookie butter cups. Why make a decision if you don’t have to? Right? I say that you CAN have your cake and eat it too…or at least with butter cups!
My cookie butter cups ended up sweet and dreamy, although they certainly look a tad sloppier than the popular Reese’ brand I grew up with. Lucky for me, I don’t give a shit what they look like as long as they taste as good as I remember, and that, these butter cups do. My chocolate has a firmer texture than standard butter cups because I refrigerate the candies. You can leave them out on your counter if you want the chocolate to be more soft. The inside is creamy and sinfully tasty. The peanut butter cups were classically flavored while the cookie butter was a nice gingerbready surprise in the center. I ended up giving them a tie in the flavor department, it all depends on your sweet tooth mood.
I decided I needed to mash these butter cups into chunks and swirl them in some Trader Joe’s Soy Vanilla Ice cream…..but sadly Chattanooga does not have a Trader Joe’s…..yet. I emailed them requesting a store near us and I ask that if you have the time and live in the area please so the same. I love their store sooooo much, and miss it dearly. Where else am I going to get my Vegan Tikka Masala, cookie butter, Soy Creamy Vanilla Ice Cream (best vanilla ice cream I’ve ever had-hands down), and Two buck chuck?? If you’ve never been just take my word for it! The link to request is below. Thanks!
Back to the cookie butter cups. If you make them, show me! Tag me @peppers_peaches and/or use my hashtag #peppersandpeaches on instagram and twitter!
- 1 12 oz.bag dairy free chocolate chips, whatever flavor your prefer
- ¼ cup cookie butter (or peanut or almond butter, etc)
- 12 baking cups
- Melt about 1 cup of the chocolate chips in microwave. Do this in 30 second increments, stirring well in between sessions until chips are fully melted and creamy.
- Spoon just enough melted chocolate into the baking cups to line the bottom of the cups. You do not need a lot of chocolate here, just enough to cover the bottom of the cup.
- Place cups in freezer for 15 minutes or until chocolate hardens.
- Remove from freezer. Spoon about 1 tsp of cookie butter into the middle of the chocolate disk. You can add more if youd like, but be aware it will be more difficult to cover in the next step.
- Spread the cookie butter as evenly as possible on the chocolate disk, without letting the butter touch the edges of the disk.
- Melt the rest of the chocolate using the microwave method again.
- Once creamy, spoon the melted chocolate onto each cookie butter topped chocolate disks. You want to make sure the cookie butter is covered and that melted chocolate reaches the edges of each disk so as to seal the butter inside.
- Place cookie butter cups in the fridge to set, about 30 minutes. Store in an airtight container in fridge for up to 2 wks.
- You can probably leave them on the counter, but I prefer them in the fridge.