I saw the Pumpkin Cookie Butter at Trader Joes the other day and immediately thought of a new spin on one of my favorite cookie recipes.
When eating these cookies the essence of “Fall” comes to mind, warm and spicy. And they are chewy! Because although a cakey cookie with a nice frosting is good it ain’t a cookie. You know what I’m sayin? And more often than not pumpkin “cookies” are big and puffy, more cake like than cookie like.
These my friend are chewy pumpkin cookies. I only use one egg yolk, as the pumpkin puree replaces the rest of the eggs.
I hate to admit it but I have made this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe 3 times this week. So damn good.
Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter
2oz Unsalted Butter, browned
2 oz Unsalted Butter, cut into small cubes
150 Grams/ 3/4 Cup Brown Sugar
50 Grams/ 1/4 Cup Granulated Sugar
61 Grams/ 1/4 Cup Pumpkin Puree
1 Egg Yolk, at room temp.
240 Grams/ 2 Cups All Purpose Flour
1 Teaspoon Salt
1.5 Teaspoons Baking Soda
2 Teaspoons Cornstarch
8oz/ 1 Cup Chocolate Chunks/ Chips
6oz Trader Joes Pumpkin Cookie Butter
In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
Then add the pumpkin puree and egg yolk. Mix for 4 more minutes on low-medium speed. Add vanilla extract.
In a seperate bowl mix together the flour, salt, baking soda, and cornstarch.
Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
Scoop 2 tablespoons balls of dough and press into a disc shape in your hand, using a teaspoon drop the Pumpkin Cookie Butter in the middle of the disc. Pull the edges of the cookie to the middle to cover the best you can, shaping into a ball. It is fine if some of the Pumpkin Cookie Butter is poking out.
Bake for 9-11 minutes, let cool on a wire rack for 5 minutes. Store in air tight container for 5 days.
Chewy Brown Sugar Blondies are topped with Cookie Butter, Chocolate, Marshmallow Fluff more Cookie Butter then topped with more Chewy Blondie on top. You won’t be able to put these Cookie Butter Smore’s Bars down!
Cookie Butter has always been a true love of mine. If you have not tried Biscoff Spread or Trader Joes Cookie Butter you are SERIOUSLY missing out. It is one of my all time favorites. Whether you are dipping apples in it, baking cookies with it, spreading it on a waffle or stuffing it in these smores bars. There is nothing quite like it.
Cheesecake and desserts with fresh whipped cream are my all time favorite but during these hot summer months years in Southern California they just don’t work for parties outside.
So if I can’t have cream then I’ll take cookie butter.
These were sooo good. Out of the oven and chilled straight out of the fridge. Not gonna lie, I ate half the pan myself. It was one of those let me straighten the line kind of pans, you know the kind were you slice a little bit off so then you have to end up slicing a little more off to even out the line in hopes that no one will notice.
If you are going to eat the pan all to yourself by all means dig in a few minutes after they are out of the oven but if you are serving them to guests or you want them to look nice let them cool completely in the pan.
3 Large Chocolate Bars, I am partial to Cadbury's Dairy Milk
1/2 Cup Cookie Butter
1 Container Marshmallow Fluff
Preheat oven to 350F and line a 9X9 baking pan with foil, so that the foil over hangs on the sides, set aside.
In a large bowl combine melted butter and sugar. Whisk in the egg and vanilla. Then add the flour, graham cracker crumbs, baking soda and salt. Mix until just combined.
Press half of the batter into the prepared pan. Drop about 9 dollops of Cookie Butter on top of batter and using a knife swirl the Cookie Butter into the batter. Then place the chocolate on top of the batter, you want an even layer of chocolate, break the bar up to fit the nooks and crannies. Place all of the marshmallow fluff on top of chocolate in an even layer, dollop the remaining Cookie Butter on top and swirl that into the marshmallow fluff.
Take the remaining batter and press it between your hands into a disc, I think this makes it easier to make sure all of the marshmallow is covered.
Bake for 25-30 minutes until.Let cool completely or else you will have a gooey mess!
Rich cookie butter oozes out of this luscious chocolate lava cakes, top with ice cream and you will be in heaven with these Cookie Butter Lava Cakes!
While I am a little obsessed with Cheesecake, lava cakes are also one of my favorite desserts. And lava cakes are made and baked in less than 30 minutes. Hello, this is not a good thing for a sugar addict like myself.
And currently I am back on my obsession with cookie butter. It’s just so damn good. Crushed cookies? Sign me up.
These are the easiest desserts to make, melt some chocolate and butter whisk in some eggs, mix in some sugaaaah and fold in the flour. BAM! Done. Well in this case add some cookie butttah. Or try my Nutella Lava Cakes made with Frangelico, since who doesn’t love Frangelico!
Anyways this was a natural choice on a weeknight when I was craving something sweet. I also love lava cakes since you can make the batter and fill the ramekins up to a day in advance. Just wrap them in plastic wrap and chill in the fridge. That’s how I got these purrrrty photos in the day light, since when I made them it was 9:30pm!
2oz Semi Sweet Chocolate ( I use Ghirardelli Semi Sweet Chocolate Baking Bars)
5 Tbsp Unsalted Butter
1 Large Egg
2 Large Egg Yolks
1/2 Cup Powdered Sugar
1/3 Cup All Purpose Flour
4 Tbsp Cookie Butter
Preheat oven to 425F if baking right away. Grease two ramekins, set aside. ( I used two 4 inch diameter, 11 oz capacity ramekins)
In a microwave safe bowl break the semi sweet chocolate into chunks and add butter. Cook for 30 second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly.
In a larger bowl add the chocolate mixture and mix in egg and yolks, stirring to combine. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
Pour 1/4 of batter into each ramekin. Top with 2 tbsp of Cookie Butter and pour 1/4 of batter on top of the Cookie Butter, covering it. Place ramekins on a cookie sheet and bake for 14-16 minutes, until the cake looks set.
Let cake cool for 5 minutes. Use a knife to loosen the cake and invert on to a serving plate. Serve with vanilla ice cream.
Biscoff Spread and Apples take these cheesecake bars to the next level!! Don’t share too many of these Biscoff Apple Cheesecake Bars…you will want them all to yourself!
I am a big Biscoff Fan. Always have been. Sorry Nutella, it’s all about Biscoff for me. I also love TJ’s version, Cookie Butter. I bake with it all the time. I also find myself with a spoon and a jar of the stuff. One of my favorite ways to enjoy? Go to Trader Joe’s and Buy a pound plus bar of milk chocolate and a jar of cookie butter then using a chunk of chocolate scoop out a mound of cookie butter. HEAVEN on freaking earth people!! Well, for a foodie like me it is.
Another heavenly food item? Cheesecake so luscious, dreamy, creamy, smooth against nice crunchy crust. Well I combined the two and added some apples for health reasons 😉 The results were finger lickin delicious. So delicious that these bars were gone FAR too quickly for my liking.
So I am going to Disneyland on Thursday and wanted to go to Club 33 for dinner, oneof my suppliers used to be the General Manager their so he can hook us up with reservations. Well I asked for the reservations but it is going through renovations!! Ugh I was so excited for dinner.. oh well! Will just have to go to the updated restaurant in August!! Roll on August!! LOL I was at Disneyland yesterday and did have the Monte Cristo Sandwich and then a Cookie Sundae from Ghirardelli Square.. ugh what a fattie.
Now go make these and don’t share. You will be sad if you do!!
2 small Granny Smith Apples, diced into small pieces
1/4 cup Biscoff Spread
Preheat oven to 350F and line a 9X9 deep baking pan with foil. In a small bowl combine flour, brown sugar and butter. Cut in butter with a pastry blender, two knives or I like to just rub everything together with my clean hands. Press into prepared pan and bake for 12 minutes. Set on wire rack to cool while preparing remaining components. Reduce oven temp to 325F.
In the bowl of an electric mixer beat cream cheese for 3 minutes. Then add in sugar and beat for another 2 minutes. Add eggs in one at a time and vanilla. Pour in Biscoff Spread and beat for another 2 minutes. Pour on top of cooled crust. Sprinkle apple chunks on top of cheesecake batter and lightly press down with your hand.
Bake for 38-45 minute, until cheesecake is set. Let cool completely. I like to let the pan sit on a wire rack for 1 hour then chill in fridge for 2 hours.
Place the Biscoff in a microwave safe bowl and cook for 20 seconds to help thin out the consistency. Drizzle on top of cooled bars. Store in fridge.
Butterscotch is one of those flavors I like but don’t love. I get my fill of it every couple months. When I am in the mood for it, I NEED IT! Cookie butter on the other hand, I love. I can’t get enough of the stuff. Trader Joe’s looks at me like I am nuts. Oh well, they don’t get to experience all the fabulous cookie butter things I do. Cookie Butter Sea Salt Chocolate Chip Cookies are one of my most popular recipes and for a reason. The chocolate chunks, the cookie butter and sea salt all lend to a fabulous cookie. Chewy with gooey cookie butter stuffed in the middle and the sea salt, it’s so unexpected but it compliments the flavors so well.
In these cookies I did not stuff the cookies with cookie butter, instead I mixed the butter into the wet base of the cookies. Creamed my butter and sugars, added the cookie butter then added my eggs and vanilla. The cookie butter is not over powering but gives another dimension to the cookie, the flavor lingers in each bite.
One things for sure these cookies did not linger around, they were quickly gone. May I suggest one thing, take one of these cookies hot from the oven place it inside a bowl and scoop a large scoop of Ben & Jerry’s Late Night Snack on top. Wowzers best flavor combo there. I couldn’t get enough, I may have done that a few times 😉
In the bowl of an electric mixer beat butter and sugars for 4 minutes on medium speed. Beat in cookie butter until fully incorporated.Add egg and vanilla, mix until combined.
In a medium bowl mix together oats, flour, baking soda and salt. Pour into wet ingredients and mix until just combined. Fold in butterscotch chips. Wrap and chill for 1 1/2 hours or up to 3 days or freeze.
Preheat oven to 350F and line a cookie sheet with a silpat liner. Place 2 tbsp mounds of dough on sheet evenly spread apart. Bake for 8-11 minutes. Until golden brown and set. Let cool on sheet for 5 minutes then transfer to wire rack. Sore in air tight container.
I felt like cookies, chocolate cookies to be specific. I also felt like some cookie butter, marshmallow creme and toffee bits. I can never make up my mind, I am SOOO indecisive. So naturally I crammed everything into the cookies. And damn. I was impressed.
When I made these cookies I also made Strawberry Chocolate Cupcakes. I told my dad about the cupcakes but didn’t even mention the cookies, he is a picky dessert eater. A few hours later he says to me “Did you make those cookies” I said “yes” he said “Wow, don’t make anymore!!” he loved them and he finished the rest of the batch.
Another family member who loved them? My sister Lydia.
Needless to say these cookies were a success. There is a lot going on but it’s not overwhelming . Chocolate cookie dough, chocolate chips, toffee chips, marshmallow creme, cookie butter and hazelnut spread. Yes that is what heaven tastes like. Oh and a la mode of course 😉
Sooo I am off to OZ in April! Woo Hoo, Bondi Beach to be specific and possibly the Whitsundays and Byron Bay. I am so blessed & thankful to be able to travel, I loooooove it! Especially trying all the different foods around the world.
My sister and I are going and are booking one ticket with air miles though British Airways. Lemme just say British Airways online system is freaking retarded it doesn’t work. Then there phone system just had the busy tone, so we tried the England phone line but had to wait till the next day because of the time difference. Then, they couldn’t give us answer so said they would email us in 24-48 hours later- well one week later still nothing. Each time we call we wait like 34 minutes on hold till we talk to someone, no I am not exaggerating. And then we “booked” it but it was not processed but would process and they would call us when it did or the next morning well that was on like Tuesday or Wednesday of last week and still nothing.. UGH I just want my ticket booked already!! Two weeks and counting the ticket is still not booked!!!
MAX BRENNER HERE I COME!!
Until then… Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter & Hazelnut Spread……
Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter
Prep Time: 15 minutes
Cook Time: 13 minutes
Yield: 18-20 Large Cookies
1 cup butter, softened
1 cup brown sugar
3/4 cup granulated sugar
2 eggs, at room temp.
1 tbsp vanilla extract
2 1/4 cup all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips/chunks
2/3 cup toffee bits
1/2 cup Marshamallow Creme
1/2 cup Cookie Butter
1/2 cup Nutella
In the bowl of an electric mixer beat softened butter for 2 minutes. Add in sugars and beat for another 3-4 minutes. Add in eggs one at a time then vanilla extract.
In a medium bowl sift together the flour, cocoa powder, baking soda and salt. Add mixture to the wet ingredients. Once combined fold in chocolate and toffee bits. Cover and chill for 30 minutes.
Preheat oven to 350F and line a baking sheet with a silpat liner, if using one.
Scoop 1 tbsp dough and press out to form a disc. Scoop 1/2 tsp marshmallow creme and 1 tsp cookie butter and hazelnut spread swirl on to disc. Make another disc of dough and place it on top of the dough with creme and spread, seal cookie dough edges together. Repeat with all dough. Bake for 11-13 minutes, until cookies are completely set. Let sit on tray for 5 minutes before moving to wire rack to cool.
Cookie Butter chunks are swirled inside moist Pumpkin Bread drizzled with a Cookie Butter Glaze.
I have this obsession with cookiebutter all yearround, and then when it’s “fall” I become obsessed with pumpkin. I think that happens with a lot of people though.
I knew I wanted to swirl chunks of Cookie Butter into Pumpkin Bread but the Cookie Butter glaze was spur of the moment. Any glaze just makes any bread 10X better, well in my book it does. The truth is the Cookie Butter Banana Bread does not need the glaze but hey it makes it better!
You will love how absolutely moist and chock-full of Cookie Butter this pumpkin bread is. I took this into work and everyone gobbled it up, then my sister proceeded to tell me how rude it was I took it to work and didn’t leave the Cookie Butter Pumpkin Bread at home for her to devour. I am so inconsiderate.
1/ 2 ish container of Greek Yogurt Plain or Vanilla
1 cup pumpkin puree
1/2 cup Cookie Butter
Cookie Butter Glaze
1/2 cup Cookie Butter
4 tbsp powdered sugar
4 tbsp Heavy Cream, Milk or Creamer
Preheat oven to 350F and grease a 9X5 loaf pan.
Melt butter. In a large bowl mix together the butter and sugar. Then add eggs and vanilla. Mix in oat flour, baking soda, salt, cinnamon, cloves and nutmeg.
Fold in greek yogurt and pumpkin into the flour mixture.
Pour half of the batter into pan and scoop half of the Cookie Butter in 1 tsp size chunks of cookie butter on top of batter and swirl with a knife, pour remaining Pumpkin Batter and remaining cookie butter and swirl.
Bake for 50-55 minutes, of course always check with a toothpick to make sure it is fully cooked. Or a knife if you want to reach the bottom.
Optional Cookie Butter
In a small bowl mix together cookie butter, powdered sugar and cream.
Happy Monday! Woo Hoo another week! I love new beginnings and each week I am so excited for one and then before I know it we are back at Sunday night. Time flies when you’re having fun, or busy! 😉
These Cookie Butter Sea Salt Truffles were inspired by some of my favorite cookies. And I can’t lie I made them gosh, almost a month ago! Obvi, I have been too busy to share these because if I had time I would have shared them right AWAY!!
These are truffles, so they are going to be over the top, chocoaltey, sweet, intense in an amazing way. I personally couldn’t help but devour them, my sister found them too much but shes just cray cray and not a real chocoholic! How we are related is beyond me 😉
I like to keep thees truffles in the fridge, so then I can always pop one EVERY SINGLE time I walk past the fridge, that’s not normal is it? 😉 Oh and I enjoy them chilled!!
Make these Cookie Butter Sea Salt Truffles, you will LOOOOOOOVE them 🙂
To brown the butter cook 10 tbsp of butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
Add in the brown sugar, granulated sugar, salt and vanilla. Mix in cookie butter until fully combined. Mix in the flour mixture until fully combined. Fold in chocolate chips. Chill for 30 minutes. Scoop 2 tbsp or so of dough and roll it into a ball. Once all dough is rolled into balls pop in the freezer for 30 minutes.
In a microwave safe bowl melt chocolate chips and Crisco together in 30 second increments, make sure to mix after each 30 seconds, be careful not to burn. Place wax paper on a cookie sheet.
Using a fork dip each cookie dough ball into melted chocolate, make sure to tap to remove excess chocolate. Make sure to sprinkle sea salt quickly after dipping cookie dough. After all of cookie dough is dipped, chill in fridge until set up. Place in an airtight container.
At the beginning of the year I made these Cookie Butter Sea Salt Chocolate Chip Cookies and they were deeeeelicious. Loved every single bite, I ate half the batch myself. And since then I have made them a few times, still eating half the batch!
You know where I am going, you saw the title, I made them into blondies. Because blondies are easy and I LO LO LO LO VE them.. just like the ashlee simpson song. And these are probably one of my most favorite blondies ever so chewy, moist, chocolatey, sweet but salty, cookie butter-y, basically I fell in love at first bite.
Not going to lie that happens a lot with me and food but for now these are my new favorite!! Can’t wait to make them again- I only shared them at one location of my work so maybe I need to make them againt o share at the other? Excuses… LOL
My sister fell in LOVE with these as well, she had some at home and when she saw I took them to work she came in and grabbed a bunch and hid them from the other staff for her secret stash… that must say something right?!
Look at all the chocolate oozing out? How someone doesn’t feel joy and happiness looking at that is beyond me!!!
BTW I naturally had one a la mode because.. well YOLO! ( I live by that all too often LOL) It was a great decision when you make these grab some ice cream…just do it!!
Preheat oven to 350F and line a 9X9 inch pan with foil, spray with non stick cooking spray.
In a medium bowl combine melted butter, sugars and vanilla. Once combined add egg, mix until incorporated. Mix in cookie butter. Set aside.
In a medium bowl combine flour, baking soda and salt. Add dry ingredients into wet ingredients, fold in chocolate chips/chunks and pour into prepared pan. Sprinkle more sea salt on top bake for 22-25 minutes until set. Let cool on tray for 30 minutes then pull out of pan by foil. 🙂
Once again I found myself looking at over ripe bananas. So full of brown speckles that it was just a brown banana at this point. Mushy and brown they look disgusting. But disgusting looking bananas are the BEST for making banana bread. Older bananas are sweeter than fresh ripe green/yellow bananas.
I wanted to re create the Biscoff Banana Bread I made last year. This time I added some greek yogurt a 4 tbsp of butter and I swirled cookie butter in. (Trader Joe’s brand “biscoff”) This banana bread was all I was looking for.
Sweet, dense, moist and not overly chocolatey. The banans still shined through.
This banana bread is quick and easy to whip up and the flavors will make your tastebuds do a dance! 🙂