OREO COOKIE BUTTER CUPS – no-bake homemade milk chocolate cups stuffed with creamy homemade Oreo cookie butter!
I’m going to let you guys in on a little (not so well-kept & pretty irrelevant) secret. I used to kind of despise peanut butter. Maybe, that’s not too surprising given the lack of any recipes containing any type of nut on here (don’t worry this will change!) but I went a good 10 or so years avoiding any peanut butter based snacks, candies, or desserts and eating a very, very occasional PB&J sandwich when I was out of any other meal options.
It wasn’t until I was forced to try a Reese’s Peanut Butter Cup a couple years ago, that I realized HEY!? This ain’t half bad! I became addicted to all things chocolate + peanut butter for about the better part of a month, and now I’m a regular connoisseur.
As you’ve probably guessed by now, these Oreo cookie butter cups are my twist on the aforementioned Reese’s peanut butter cups! We are all very much aware of how painstakingly delicious a peanut butter cup is, but since I’m a bit obsessed with Oreos – see –> my No-Bake Oreo Cheesecake Dip, etc., just search “Oreos” on the search bar – I needed to know how it would taste with Oreo butter stuffed inside of that milk chocolate.
It took a bit of trial and error to figure out the consistency of the Oreo butter so that it wouldn’t squish out the sides if you left it open and layered (like the top cup in the above pic), but still make it smooth enough that it wasn’t just crushed up Oreos.
It’s totally rocket science, ya know? 😉
Oh, but you should definitely make sure that you don’t pour TOO much chocolate into each layer (like I might’ve done, oops!) because it can be a bit hard to bite through, hehe. By the way, did you guys see the new news about butter last week!? It turns out, it’s not nearly as bad of a health risk as previously thought! :O YESSSS! That is definitely good to hear, especially if you’re looking forward to making these Oreo butter cups 😉
Eventually, I tried to mix-in as little other ingredients as possible to try and make the Oreo butter reminiscent of the creamy yet bite-able peanut butter concoction inside regular peanut butter cups.
As you can see, I used both semi-sweet and milk chocolate to make these. I also chose to leave half of them “openly layered” where you can see the Oreo layer inside, and made some traditionally completely covered. You should keep these refrigerated instead of on a countertop for too long, if you want them to remain hard, which I definitely prefer. They should last fine for a few hours at room temperature though.
A quick tip about the chocolate, if you find that that the chocolate layers are too hard or just want to make sure it’s a soft chocolate, try adding 1 teaspoon of vegetable oil into the melted chocolate and mixing it up, before constructing the cups. This will make the chocolate thinner and it will be a bit softer to bite into after they solidify again.
I had so much fun whipping up these no-bake Oreo cookie butter cups because it meant no turning on my oven in this massive heat, AND I had a fancy-schmancy looking candy with a few minutes of work!
I had a bit of Oreo butter leftover and I made something that I think is SO YUMMY, that I will post in a few weeks! 🙂 Whee!!
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- 1 (24 count) package Oreos, crushed
- ½ cup unsalted butter, room temperature
- 1 teaspoon heavy cream
- 20 ounces semi-sweet or milk chocolate chips
- Line a muffin tin with cupcake liners.
- Blend your Oreos in a food processor, until they’re fine crumbs, or place them in a large ziplock bag and crush with a rolling pin until they’re fine crumbs.
- In a medium bowl, mix together your Oreo crumbs, butter, and heavy cream.
- Melt your chocolate chips in a separate heatproof, microwaveable bowl.
- Spoon some melted chocolate into each cupcake liner. Tap the muffin tin on a countertop until the chocolate smoothes itself out.
- You can then either choose to lightly spoon a heaping tablespoon of the Oreo mixture in and softly spread some chocolate around the edges, then top with another tablespoon of melted chocolate and tap to settle; OR refrigerate the first layer of melted chocolate for 10 minutes until it hardens, then spoon a layer of the Oreo mixture on top, spread it around, and then top with another layer of melted chocolate if you want the Oreo layer to be more prominent in each cup (This will give you the 3 layered look I have above). Tap the muffin tin to settle the chocolate before placing back in the refrigerator.
- Refrigerate the chocolate cups for at least an hour. Keep refrigerated. Enjoy!!