Salted Chocolate Cookie Butter Cups

This is a special treat that my older son made when we spent a week at my mom’s for Thanksgiving.  Although his major has changed from Culinary Arts to Journalism, he still has a knack for baking and it’s always something I look forward to whenever I see him or he comes over our place.  The recipe can yield 24 cookie butter cups…but these bite-size goodness sure didn’t last long, not whilst his little brother was around.  Moreover, they are delicious with a cup of coffee or tea!  Good Eats…-gcc


  • 2 bags all natural dark chocolate
  • Approximately 1/2 cup of Trader Joe’s Speculoos Cookie Butter
  • 1 scant tablespoon unrefined virgin coconut oil
  • Fleur de Sel for sprinkling


  1. Line 24 mini muffin tins with mini cupcake liners.
  2. In a medium bowl, melt chocolate and coconut oil in the microwave in 20 second intervals, stirring after each, until melted.
  3. Spoon enough chocolate to cover the bottom of each baking cup.
  4. Add 1-2 teaspoon Cookie Butter.
  5. Fill with chocolate until Cookie Butter is completely covered and top is smooth.
  6. Sprinkle with a nice pinch of Fleur De Sel.
  7. Freeze to set.  Keep in freezer or fridge.