Hello friends! Today’s recipe is super easy and quick! These Nutella Cookie Butter Cups only take 3 ingredients: white chocolate, cookie butter, and Nutella.
Make sure to watch the video on this page or on my YouTube channel, showing you exactly how to make these Biscoff cups filled with Nutella.
I thoroughly enjoyed making these easy Nutella Cookie Butter Cups.
In the past couple of weeks I’ve received some requests for easy and quick recipes, so I have a few of those coming.
I recognize that my recipes may take a bit of time and effort sometimes, cause I like to be extra with my desserts.
But not today!
You’ll only need 3 ingredients to make these Nutella Cookie Butter Cups:
- White Chocolate
- Cookie Butter
And if you would like to decorate the top like I did, you will also need:
- Dark Chocolate
- Biscoff crumbles
- Callebaut Salted Caramel Crispearls
The decoration on top is not necessary, but makes these kind of cute!
Here are a few tips on making these Nutella Cookie Butter Cups:
- Use real white chocolate. Most white chocolate chips bought at the store are not actually real white chocolate. To be considered white chocolate, it must have over 20% cocoa butter. Either go for the white chocolate baking bars, or purchase chips online, like these Callebaut White Chocolate Callets (my favorite brand of white chocolate ever!).
- Let the chocolate from the bottom set before adding the Nutella in the center, or it will sink to the bottom.
- Use a piping bag to pipe the Nutella in the center instead of using a spoon, it will keep things tidy, and the filling will be perfectly placed in the middle. But if you don’t feel like it, just use a spoon, not a big deal.
- If you keep the Nutella Cookie Butter Cups in the fridge, let them sit at room temperature for about 10 minutes or so before serving.
- You can switch the white chocolate for milk, dark, or semi-sweet, if you prefer.
If you like easy chocolate treats and recipes like these Nutella Biscoff Cups, check these ones out:
- Chocolate Peanut Butter Fudge
- Cookie Dough Fudge
- Caramel Fudge
- Nutella Brigadeiros
- Dulce de Leche Fudge (Churros Brigadeiros)
- Coconut Fudge Truffles
- Tahini Almond Truffles
- Pecan Clusters
- Chocolate Bombs
Thank you so much for reading! If you like and make this recipe, leave a comment below or tag me on instagram, I love seeing your creations!
Nutella Cookie Butter Cups
- Place the white chocolate in a bowl along with the cookie butter.
- Melt them together by microwaving the mixture for 15 second intervals, stirring in between.
When the ingredients have fully melted and incorporated together, pour 2 to 3 tbsp at the bottom of each silicone muffin pan, or a paper lined metal cupcake pan. The amount should be below the middle line of the height of the cup.
- If using mini muffin pans, you will need about 1 tbsp per cavity.
- Place the pan in the freezer for 5 to 10 minutes, until the chocolate has set.
- Spoon or pipe a little bit of Nutella per cavity, in the center, on top of the set chocolate.
- Then, pour more melted chocolate/cookie butter mixture on top until the cup is filled almost to the top.
- Tap the tray against the counter gently to smooth out the chocolate and remove any air bubbles.
- Place the tray back in the freezer for 30 minutes, or in the fridge for a couple of hours.
- To serve, I decorated the top of the cups with drizzled melted chocolate, Callebaut crispearls, and crumbled biscoff cookies.
- You can store the cups on the counter for up to 1 or 2 days, then place it in the fridge for longer shelf life, up to 15 days. The chocolate may begin to lose the color, specially depending on what brand you used.
You can make this recipe in 6 muffin/cupcake tins, or 12 mini cupcake tins.
If not using a silicone pan, make sure to line it with cupcake paper cups.
You can substitute the white chocolate for milk, dark, or semi-sweet.
Make sure the white chocolate you are using is extremely high quality. Most white chocolate chips you see at the store is not actually real chocolate since it contains less than 20% of cocoa butter in it. To be considered white chocolate, it must contain over that amount. The white chocolate baking bars often are real chocolate, so I would go for those instead. I use Callebaut, and I buy it online, it has over 28% cocoa butter, and it is an extremely high quality chocolate.