'Birthday Week?!' More on this vastly underrated tradition coming soon ...
dark chocolate cookie butter cups
Ingredients:
8 to 10 oz Dark Chocolate - Melted
6 Tablespoons Trader Joe's Creamy Cookie Butter
6 Tablespoons Trader Joe's Crunchy Cookie Butter
2 Trader Joe's Speculoos Cookies - Optional
Sea Salt to Sprinkle - Optional
8 to 10 oz Dark Chocolate - Melted
6 Tablespoons Trader Joe's Creamy Cookie Butter
6 Tablespoons Trader Joe's Crunchy Cookie Butter
2 Trader Joe's Speculoos Cookies - Optional
Sea Salt to Sprinkle - Optional
I feel like I'm cheating a little with this recipe because these cookie butter cups are essentially an even easier version of my Dark Chocolate Peanut Butter and Almond Cups. That being said, these Cookie Butter cups are Ah-maz-ing, and completely worthy of their own post.
Directions:
Fill one muffin tray with 12 cupcake liners. Melt dark chocolate and coat the bottom of the liners and little bit up the sides. Add one Tablespoon each of T.J's Crunchy Cookie Butter to 6 chocolate lined cups and one Tablespoon each of T.J's Creamy Cookie Butter to the other 6 cups. Cover all the filled cups with the remaining melted chocolate. I like to sprinkle crushed up Trader Joe's Speculoos Cookies on the cups filled with Crunchy Cookie Butter and sea salt on the cups with the Creamy Cookie Butter inside them. I do this so that I can tell them apart later, but also because it adds another layer of taste to the dark chocolate cups. Refrigerate until chocolate hardens and prepare to cry happy tears when you taste these.
Directions:
Fill one muffin tray with 12 cupcake liners. Melt dark chocolate and coat the bottom of the liners and little bit up the sides. Add one Tablespoon each of T.J's Crunchy Cookie Butter to 6 chocolate lined cups and one Tablespoon each of T.J's Creamy Cookie Butter to the other 6 cups. Cover all the filled cups with the remaining melted chocolate. I like to sprinkle crushed up Trader Joe's Speculoos Cookies on the cups filled with Crunchy Cookie Butter and sea salt on the cups with the Creamy Cookie Butter inside them. I do this so that I can tell them apart later, but also because it adds another layer of taste to the dark chocolate cups. Refrigerate until chocolate hardens and prepare to cry happy tears when you taste these.
Makes 6 Creamy Cookie Butter Cups and 6 Crunchy Cookie Butter Cups
cookie butter ice cream topping
Ingredients:
1/4 Cup Trader Joe's Cookie Butter - Creamy or Chunky
1/4 Cup Butter - softened
1/2 Cup Coconut Sugar or Brown Sugar
1 Cup Oats
1/4 Cup Oat Flour - Finely Ground Oats
1 Egg
1/2 teaspoon Vanilla Extract
1/4 teaspoon Baking Soda
1/4 teaspoon Cinnamon
Pinch of Sea Salt
1/4 Cup Trader Joe's Cookie Butter - Creamy or Chunky
1/4 Cup Butter - softened
1/2 Cup Coconut Sugar or Brown Sugar
1 Cup Oats
1/4 Cup Oat Flour - Finely Ground Oats
1 Egg
1/2 teaspoon Vanilla Extract
1/4 teaspoon Baking Soda
1/4 teaspoon Cinnamon
Pinch of Sea Salt
Directions:
Cream together softened butter, sugar and Cookie Butter in a mixer. Add egg and vanilla extract, mix well, scraping the sides of the mixer bowl to thoroughly combine. Add the dry ingredients and combine. Form dough into a ball, cover with wax paper and refrigerate for at least an hour.
Cream together softened butter, sugar and Cookie Butter in a mixer. Add egg and vanilla extract, mix well, scraping the sides of the mixer bowl to thoroughly combine. Add the dry ingredients and combine. Form dough into a ball, cover with wax paper and refrigerate for at least an hour.
After dough is chilled, spoon tablespoon sized balls on to a parchment lined cookie sheet, spaced a little less than an inch apart. If you would like to make cookies instead of Cookie Butter ice cream topping, spoon smaller dough balls, about a half tablespoon sized, that are at least an inch apart from each other. Bake in a pre-heated oven at 350 for 8 to 10 minutes. After fully baked, the ice cream topping should be spread out and covering most of the pan. Immediately, scoop up the crumbly Cookie Butter Topping wearing an oven mitt while holding the pan and transfer topping on to another piece of parchment paper to cool. Crumble any remaining whole pieces once cooled and store in an air tight container for up to two weeks.
Why the Cookie Butter craze? Only because T.J's Cookie Butter is one of my favorite things in the whole world! I've always got to be constantly inventing new and exciting recipes to use this in or else I find myself looking down at an empty jar with a spoon in my mouth thinking, "What just happened here?" This recipe is the closet I've come to making actual cookies with the Cookie Butter, but something always stops me from really going the distance. It's like, a cookie butter made from a cookie and then into a cookie again? That's just too meta for me. Regardless, this is one hell of an ice cream topping and if you love Cookie Butter like I do, I'm sure you will agree.
Makes around 2 Cups Cookie Butter Ice Cream Topping
Makes around 2 Cups Cookie Butter Ice Cream Topping