Ingredients
Scale
- About 1 cup Golden Oreo Cookie Butter, cold
- About 18 ounces Nestle White Baking Chips
Instructions
- Line a muffin tin with paper liners. Melt about 1/3 of the chips in the microwave working in 15-30 second intervals, stirring vigorously in between to promote melting. It should only take 1-2 sessions to get them fully melted. Fill the bottom of each paper liner with the melted white chocolate, going up the sides a little and making sure you cannot see the bottom of the liner. Melt more chips if necessary. How many you need total and how many you need to melt to coat the bottom will depend on how much white chocolate you use.
- Place pan in refrigerator for at least 1 hour, until the white chocolate has completely hardened. Get the cookie butter out of the refrigerator. Take small spoonfuls of it and roll each spoonful into a ball in the palm of your hand. Place a ball in the center of each of the white chocolate lined cups and press it down slightly, making sure it does not touch the sides of the cup.
- Melt the remainder of the chips using the same method as before. Spoon the melted white chocolate over the cookie butter balls, completely surrounding the sides of it as well as the top. You should not see the cookie butter. Place the cups back in the refrigerator for at least 1 hour, until they are completely hardened. They should easily peel away from the paper liners. Store for up to 2 weeks in the refrigerator. I did not freeze this recipe because it’s so easy to make, so I do not know how they will freeze.
- Prep Time: 20 mins