For the longest time, Trader Joe's left me in a daze. So many people seem to love it, but I always just walked out with a bag of freeze dried fruit, some trail mix, or a jar of cookie butter. This inability to connect made me feel rather out of touch with my generation, the ones who do all of their shopping there and seemed to be part of the cool kids club. These are my ticket in, I think.
I love my cookie butter. Usually spiced cookies aren't my go to, but the Speculoos department definitely has something going right, because the flavor really is insanely good, and cookie butter is simply Speculoos in creamy spread form. My standard was to go in with a spoon and a few chocolate chips. And then it hit me... why not make myself a candy cup, making it a) prettier and b) easier to stuff in my face. #lifewin
There are other brands of Speculoos butter, but TJ (do you think he'll mind if I use a nickname?) is kind of famous for theirs. And, if you don't have one of the stores nearby, you can always order online at Amazon! Also, chocolate is a pretty big star here... we're pretty much talking equal billing. Just go for something good, ok?
So this is what happens when Reese's candies gets married to a jar of cookie butter bliss. Simply put, it's a match made in heaven.
Cookie Butter Cups
Makes 7-8 small candies
- 1/4 cup Speculoos cookie butter
- 2 tsp. powdered sugar
- 1/2 tsp. vanilla extract
- 1 tsp. canola or vegetable oil
- 5 oz. semi-sweet chocolate
In a small mixing bowl, stir together cookie butter, powdered sugar, vanilla, and oil until smooth.
Chop chocolate into small pieces and melt over a double boiler or in a microwave. If using the microwave, melt for 30 seconds, then stir and return to microwave for 5-10 second increments until it is all melted, being sure not to overheat it.
Place 8 liners into a mini muffin tin and place a scant teaspoon of the melted chocolate into each. Using the back of a small spoon, push the chocolate up around the sides, leaving a well in the center. Freeze until hard, about 5-10 minutes. Remove from freezer and fill the centers with the cookie butter mixture, smoothing it for a flat candy top. Spoon remaining chocolate over the filling and spread to the edges to cover completely. Return to freezer until the chocolate has hardened.
Then, eat them all.