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Cookie Butter Cups

March 20, 2017 By Gretchen 10 Comments

Introducing Cookie Butter Cups.

A new spin on one of my favorite cookies, the Inside Out Peanut Butter Cup Cookie just got a visit from our friends in the UK with a big jar of Biscoff Cookie Butter.

These cookies have a taste similar to gingerbread, but then again not really.

It’s actually a hard taste to describe other than delicious!

Cookie Butter Cups

I guess because Cookie Butter is in fact made from Biscoff cookies, so we are essentially putting cookies into more cookies!

There is a slight cinnamon taste to them, but perhaps the molasses in the brown sugar is really

bringing out a gingerbread taste to me?

You decide for yourself and let me know what you think!

Filled with more cookie butter and then a small amount of chocolate (of course! LOL)

I then used these little cups as a garnish for my latest vegan cheesecake recipe~ The Biscoff Cookie Butter Cheesecake! Yummmm!

Vegan Biscoff Cookie Butter Cheesecake

So be sure to check that out, but first to make these little cookies, they are so cute and whimsical but also quite addicting.

One word of advice though, try not to eat all the Cookie Butter out of the jar with a spoon before you have a chance to make this recipe!

Umm, yeah… that happened.

Oh by the way I used a mini muffin pan to bake the cookies, if you don’t have one you can’t really make the cups, but you can always just forgo the filling and make flattened out Cookie Butter Cookies instead like I did here

Cookie Butter Cups  cookie-butter-cups

Cookie Butter Cups
 
Print
Prep time
20 mins
Bake time
12 mins
Total time
32 mins
 
Serves: 2dz
Ingredients
  • Solid Vegetable Shortening ¾ cup (170g)
  • Biscoff Cookie Butter ½ cup (130g)
  • Light Brown Sugar packed 1¼ cup (260g)
  • Oat Milk (or any milk of your choice) 3 Tablespoons (45ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Flax Meal 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • All Purpose Flour 1¾ cup (218g)
  • Baking Soda ¾ teaspoon
  • Salt ½ teaspoon
  • Biscoff Cookie Butter for filling cups 1 cup
  • Vegan Chocolate for filling 1 cup *optional
Instructions
  1. Combine the hot water with the flax meal and let it stand to thicken about 5-10 minutes
  2. Cream the shortening, cookie butter and brown sugar until well blended, no need for light and fluffy here~ about 2 minutes on high speed.
  3. Add the flax paste and blend well.
  4. Add the flour baking soda and salt all at once and mix to combine.
  5. Add the milk and vanilla extract last and mix just until it all comes together
  6. Chill dough for about 15 minutes while you preheat the oven to 350°F
  7. Prepare the mini muffin tin with a light spray of pan grease
  8. With a #100 Scoop drop rounded scoops into each cavity.
  9. Press the dough with your fingers so it spreads to the sides of each cavity
  10. Bake for 8 - 10 minutes until they are done
  11. Allow to cool in the tins slightly then unmold onto a cooling rack
  12. Once the cookies are cooled~ fill the sunken centers with cookie butter and a spot of chocolate on each
Notes
Store cookies for up to 10 days in an airtight container.

Freeze dough for up to 2 months
3.5.3226

 

 

 

 

 

 

 

 

 

 

Filed Under: All Recipes, Cookies

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Reader Interactions

Comments

  1. Caroline l

    March 22, 2017 at 8:22 am

    Hi Gretchen, can’t wait to try these out.
    I know you’ve told us the conversion before, but if we DO want to use eggs, how many eggs would this recipe need? (1 T flax meal+water=1 egg??)
    Thanks!!

    Reply
    • Gretchen

      March 22, 2017 at 11:37 am

      Yes that is correct

      Reply
      • Caroline

        March 24, 2017 at 4:31 am

        Thanks! Going to make these tonight for the weekend!

        Reply
        • Caroline

          March 27, 2017 at 5:33 pm

          I had my first ever Gretchen-recipe fail!!! Never happened before, and I’ve been making your recipes for years.
          Could it have been the egg swap? I followed the rest of the directions precisely. The cups were just incredibly soft, couldn’t even get them out of the muffin tins, they completely crumbled. Egg is a binder, right? Should I have used two? That was disappointing :(.
          (Also, side point, the #100 scoop is tiny – is it possible that different brands are different sizes? I thought scoops were standard sizes. But the #100 barely covered the bottom of the mini muffin pans.)

          Reply
          • Nayla Ulmann

            April 14, 2017 at 12:34 pm

            That’s weird, coz I did it (and sssshhhh I forgot the milk, and as didn’t have flax meal, so I used apple sauce) and it went out amazing and sooo yummm. I just filled my mini muffins pan about 3/4, and no problem at all!!
            Thank you Gretchen for this recipe, anyway it’s not a recipe for diet, not because of the calories but the number of cups u can eat without having enough ?!

  2. Ishwari

    July 15, 2018 at 2:30 pm

    Is it possible to not press down the cookie base in the muffin pan before baking, instead press them after baking with the end of a rolling pin?

    Reply
    • Gretchen

      July 15, 2018 at 2:50 pm

      Yes that would be fine too

      Reply
  3. Sandra

    October 2, 2020 at 9:43 am

    Is there any chance of substituting vegan spread, like Flora (in case you know it) for the vegan shortening? I could only find Crisco and it has palm oil, which I work very hard to avoid. Thanks!

    Reply
    • Gretchen

      October 2, 2020 at 2:13 pm

      Hey there, I am not familiar with Flora, but I hear you on the palm oil & shortening in general. Unfortunately even the vegan butter has palm oil – Earth Balance claims to be “sustainable” but what does that really mean? LOL
      AND from a health perspective too?? It would be worth a try! Let me know if you do!

      Reply
  4. Jennifer

    July 15, 2021 at 11:32 pm

    I made cookies and they were a mess. I used a bigger scoop – I think they were too big. The batter tasted great!

    Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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