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When Hanger Strikes

  • Writer's pictureMari

Gingersnap Cookie Butter Cups

Updated: Dec 4, 2022

The perfect holiday dessert for the non bakers, these chocolate cups come together in a (ginger)snap with a homemade gingersnap butter. Fun to make and fun to eat!


Gingersnap Cookie Butter Cups

Prep Time: 1 hour (including setting time) Cook Time: 5 minutes Yield: 15-18 cups


  • 1 cup gingersnap cookies

  • 3 tbs milk

  • 2 & 1/2 tbs vegetable or canola oil, divided

  • A drop of vanilla extract

  • 2 cups white chocolate

  • 2 tbs dark chocolate

  • Flaky sea salt


  1. To a food processor, add the gingersnap cookies and pulse to a fine crumb. Set aside 1 tbs for later. Add the milk, 2 tbs vegetable/canola oil, and vanilla extract, and grind until a thick paste the texture of peanut butter is formed. The cookie butter comes together quite quickly - less than 3 minutes for the paste to form for me. Transfer the cookie butter into a piping bag or zip baggie.

  2. Melt the white chocolate. To melt using a double boiler, place the chocolate in a heatproof bowl. Fill a small saucepan halfway through with water, and bring it to a simmer over medium heat. Place the bowl of chocolate on top of the pot (make sure the water in the pot does not touch the bottom of the bowl). Keep stirring until the chocolate is almost melted, then add the remaining 1/2 tbs vegetable/canola oil. Remove from heat and keep stirring until full melted.

  3. Lay out 15-18 mini cupcake liners on a baking tray. Spoon a small amount (about 1/2 tsp) of white chocolate into the bottom of each cup. Bang the tray on the counter a few times to spread and smooth out the chocolate, then let jt set in the fridge for 5 minutes. You don't want it to harden completely, just be firm enough to pipe the cookie butter into it.

  4. Pipe the cookie butter evenly into each cup until the mixture is finished. If you are using a ziploc baggie instead of a piping bag, simply cut one of the tips of the baggie off and pipe as you would using a piping bag.

  5. Spoon the remaining white chocolate over the cups to fully cover the cookie butter. Again, bang the tray on the counter a few times to smooth out the chocolate.

  6. Melt the dark chocolate. I usually do this in the microwave since it's such a small amount. To do this in the microwave, put the chocolate in a microwave safe bowl and microwave in 10 second intervals, stirring after each interval. Once fully melted, transfer to a clean ziploc baggie and cut a tiny tip off.

  7. Sprinkle the cups with the reserved gingersnap cookie crumbs, the flaky sea sea, and then drizzle with the dark chocolate. Let cool until completely set and hard. To speed up this process, you can put the cups in the fridge or freezer.


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