Tag Archives: cookie butter

Pumpkin Spice Cookie Butter Cookie Sandwiches

October 19, 2015 Keep It Sweet 4 Comments

Chewy pumpkin spiced COOKIE BUTTER cookies sandwiched with buttercream, what could be better?

I try to have some self-restraint when I bake. Sometimes it works, other times, not so much. I tell myself “I’ll just taste a bite” and then find myself three cookies deep in a hole. At that point, I know it’s time to immediately step away. With these cookie sandwiches? That’s what happened. I thought I could handle a bite or two but I was so wrong. A few cookies later and I was grabbing a tupperware to get them in the freezer and out of my sight asap. I even designated them as Matt’s “work cookies” in order to stop myself from eating them frozen. We all have our moments.

See that empty cookie butter jar above? I purposely used the whole thing in the recipe. Because like the cookies, a near empty jar of cookie butter (and especially this pumpkin spice version) is the equivalent of crack. Dangerous, just dangerous.

The cookies end up being on the thinner side, which lends them perfectly to being sandwiched with buttercream. Chilling the dough is necessary, though, or else your cookies will spread too much. If you bake them on the shorter end of timing, they will be chewier. The longer you bake them, the crunchier they will get. I like them soft and chewy so they melt in your mouth with the frosting.

Did I mention that the cookies AND the buttercream are made with pumpkin pie spice cookie butter? The good news is that you could make these with regular cookie butter (speculoos, Biscoff, whatever) as well. Or, you could use the regular version and add a bit of pumpkin pie spice. Trust me, you can’t go wrong either way.

Pumpkin Spice Cookie Butter Cookie Sandwiches

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Chewy pumpkin spiced COOKIE BUTTER cookies sandwiched with buttercream, what could be better?

Author: Lauren Lilling

Recipe type: Dessert

Makes: ~2½ dozen cookie sandwiches

Ingredients

Pumpkin Pie Spice Cookie Butter Cookies:

130g (1 cup) all-purpose flour
5g (1 teaspoon) baking soda
113g (½ cup unsalted butter, softened at room temperature
285g (1 cup) pumpkin pie spice cookie butter (found at Trader Joe's)*
160g (¾ cup) granulated sugar
117g (1/2 cup) packed light brown sugar
110g (2 large) whole eggs at room temperature
5 milliliters (1 teaspoon) vanilla extract

Pumpkin Pie Spice Cookie Butter Buttercream:

113g (1/2 cup) unsalted butter, softened at room temperature
100g pumpkin pie spice cookie butter (found at Trader Joe's)*
160g (1 cup) powdered sugar
5 milliliters (1 teaspoon) vanilla extract

Instructions

For the cookies:

In a medium bowl, whisk together flour and baking soda, set aside
Using a mixer, in a large bowl beat speculoos, butter and sugars on high until light and fluffy
Beat in the eggs and vanilla until combined
Reduce speed to low and stir in flour mixture just until combined
Chill dough for 24 hours** for best results
After dough has been chilled, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
Use a small cookie dough scoop to place cookie dough balls (about 1 tablespoon each) on top of parchment paper, 1-2 inches apart
Bake 8-10 minutes and until cookies are lightly browned around the edges***

For the buttercream:

Beat butter and cookie butter in the bowl of an electric mixer on high speed or until light and creamy
Add powdered sugar and vanilla and mix on low speed for one minute; scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy

To Make Cookie Sandwiches:

Match cookies in pairs so that each side is about the same size
Spread about 2 teaspoons of frosting on the bottom of one cookie from each pair
Top other cookie and press down lightly
Store cookies in an airtight container up to three days; may be frozen for up to one month

Notes

*You could make these with regular cookie butter (speculoos, Biscoff, whatever) as well. Or, you could use the regular version and add a bit of pumpkin pie spice.
**Chilling the dough is necessary, though, or else your cookies will spread too much.
***If you bake them on the shorter end of timing, they will be chewier. The longer you bake them, the crunchier they will get. I like them soft and chewy so they melt in your mouth with the frosting.

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Make something from the blog? Be sure to share it on Instagram with the tag#KeepItSweetDesserts.

You might also like:

Cookie Butter Pumpkin Bites

Cookie Butter & Salted Caramel Cookie Sandwiches

No Churn Cookie Butter Ice Cream

Blog, Recipes

Speculoos Sundae with Warm Blueberry Sauce

June 5, 2014 Keep It Sweet 6 Comments

Homemade speculoos (or Cookie Butter) ice cream layered with crushed speculoos cookies and a warm homemade blueberry sauce.

This ice cream is now a serious obsession. In case you couldn’t tell in Monday’s post.

The thing is, despite the fact that it has so much flavor you can most definitely enjoy it thoroughly on its own, I couldn’t leave well enough alone. So I dressed it up with a sauce made from my favorite summer fruit (seriously, I might turn blue this summer) and some cookie crumbs for extra texture. The blueberry sauce is so pretty that this sundae will brighten up your summer table. You can even make a few sundaes ahead of time for entertaining (just wrap and freeze), though, I definitely prefer the blueberry sauce warmed up before serving. It’s sweet but definitely not too sweet (you wouldn’t want an ultra sweet sauce for the cookie butter ice cream) and since you are adding a fruit so high in antioxidants to your ice cream, an extra-large sundae is perfectly acceptable.

Speculoos Sundae with Warm Blueberry Sauce

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Homemade speculoos (or Cookie Butter) ice cream layered with crushed speculoos cookies and a warm homemade blueberry sauce.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 1 sundae

Ingredients

2 scoops Cookie Butter Ice Cream
2-3 tablespoons Blueberry Sauce (see below)
1-2 speculoos cookies broken into small pieces

Instructions

Layer ice cream, warmed blueberry sauce, and broken cookies; serve and enjoy!

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Speculoos Sundae with Warm Blueberry Sauce

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Author: Lauren Lilling

Recipe type: Dessert

Ingredients

285g (~2 cups) fresh blueberries (frozen can be substituted for slightly longer cooking time)
70g (~1/3 cup) granulated sugar
15 milliliters (1 tablespoon) fresh lemon juice (about ½ lemon)
10g (~1 tablespoon) cornstarch

Instructions

Place blueberries, sugar and lemon juice in a medium pot stove with medium heat
Stir occasionally until some of the berries begin to break down and juice begins to form (~4 minutes)
Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes)
Serve immediately or reheat gently before using; store leftovers covered or in an airtight container up to one week

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

No Churn Cookie Butter Ice Cream

Extra Dark Chocolate Cake with Cookie Butter Buttercream

Cookie Butter Pumpkin Bites

Blog, Recipes

No-Churn Cookie Butter Ice Cream

June 2, 2014 Keep It Sweet 34 Comments

You don’t need an ice cream maker to churn a batch of this delicious ice cream! Packed with Cookie Butter, rich and creamy, this is an ice cram that you will love.

Apparently no-churn ice cream is a thing, a big thing. This might be the most dangerous fact I’ve ever learned. In the past I’ve nearly broken an old ice cream maker in frustration. I had no idea how easy it would be to make the real deal sans fancy machine. Seriously, you whip some cream, combine it with a sweetened condensed milk / flavor mixture and freeze for a few hours. I actually stopped myself from buying more than one large container of heavy whipping cream at Costco on Saturday for fear of my baby turning into a giant ice cream cone.

Luckily I did have some help from Matt in eating this batch of Cookie Butter Ice Cream. Infused with cookie butter AND speculoos crumbs, it is heavy on the cookie butter flavor in a very good way. I used it for ice cream sundaes (recipe coming later this week), a fruit crumble (recipe also coming soon) and Matt made a couple of milkshakes (just some skim milk and ice cream blended together). Part of me wants to make this recipe over and over again throughout the summer, but I have too many other flavors I’m dying to try. Although, I would love to have a giant scoop of this ice cream stuffed into these cookies. Um, how many weeks away is my glucose test?

No-Churn Cookie Butter Ice Cream

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You don’t need an ice cream maker to churn a batch of this delicious ice cream! Packed with Cookie Butter, rich and creamy, this is an ice cram that you will love.

Author: Lauren Lilling

Recipe type: Dessert

Makes: ~1½ quarts

Ingredients

475 milliliters (2 cups) heavy cream
1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
200g (~1/2 cup) Cookie Butter (or other speculoos of choice)
84g (~2/3 cup) finely ground speculoos cookies (approximately 10 cookies)
5 milliliters (1 teaspoon) vanilla extract

Instructions

In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
While whipping cream, in a separate large bowl, stir together remaining ingredients
Once cream is ready, fold it into Cookie Butter mixture
Pour ice cream into a regular-sized loaf pan and wrap well with seran wrap or tin foil
Freeze for 6 hours or overnight

Notes

Base from Martha Stewart

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If you love Cookie Butter as much as I do, be sure to check out my growing list of speculoos-based recipes!

Oh, and I also spotted this version of Cookie Butter s’more ice cream last week on Baheaholic Mama, I’ll take both!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Extra Dark Chocolate Cake with Cookie Butter Buttercream

February 25, 2014 Keep It Sweet 22 Comments

This light and moist dark chocolate cake is the perfect pairing for the creamy cookie butter frosting. This is the perfect birthday cake or just because cake.

Confession time: I have all sorts of stuff going on that I can’t talk about here and it is driving me insane.

I should just be super excited to tell you about this cake which Matt deemed one of his favorite combinations to date. But I’m so distracted with everything else going in in my head that it’s hard to talk or write about other things. Such is life, though, and hopefully soon that won’t be a problem anymore! And no, I’m not holding out on a cookbook announcement or anything like that. A Keep It Sweet Desserts cookbook would be fun, though, wouldn’t it?

Okay, I’ll talk about this cake for a second. Like I said, Matt loved it. He is pretty used to enjoying my desserts so when something gets an extra compliment it means I really did something right. We had a few friends over who seemed to agree with the sentiment and considering I may or may not have had two big slices yesterday afternoon, I guess I liked it too (ahem). The cake turned out perfect- it is the chocolate cake recipe my mom made for me growing up (my favorite used to always be chocolate on chocolate). I added to the intensity by swapping water for coffee (she had just tried that too). And the buttercream…. I almost forgot how much I loved egg white based buttercreams. It is SO worth the effort. I actually could have done with about 30% more buttercream for the cake. Next time!

Extra Dark Chocolate Cake with Cookie Butter Buttercream

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This light and moist dark chocolate cake is the perfect pairing for the creamy cookie butter frosting. This is the perfect birthday cake or just because cake.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

Chocolate Cake

260g (~2 cups) all-purpose flour
65g (~3/4 cup) good quality dark unsweetened cocoa powder
10g (1¼ teaspoon) baking soda
3g (1/2 teaspoon) salt
170g (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
375g (~1¾ cup) granulated sugar
100g (2 large whole) eggs at room temperature
5 milliliters (1 teaspoon) vanilla
325 milliliters (1⅓ cups) brewed coffee

Cookie Butter Buttercream:

75g (~1/4 cup + 1 tablespoon) egg whites
32g (~3 tablespoons) granulated sugar
Additional 150g (~3/4 cup) granulated sugar
50 milliliters (~3 tablespoons + 1 teaspoon) water
227g (1 cup) unsalted butter, softened and cut into 1-inch cubes
180g (~3/4 cup) Cookie Butter (or other speculoos of choice)

Instructions

Make cake

Pre-heat oven to 350 degrees
Grease and flour two 8 or 9-inch round pans and line bottoms with parchment paper
In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside
In the large bowl of an electric mixer with paddle attachment, cream butter and sugar; add eggs and vanilla and beat one minute at medium speed
Reduce speed of mixer to low and add ⅓ of the dry ingredients; add ½ of coffee and repeat
Add remainder of dry ingredients and turn off mixer; make sure not to overbeat; if there are any lumps fold them in with a spatula
Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean from center of cakes
Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal; set aside to finish cooling and make buttercream
When buttercream is ready, put a spoonful on center of cake plate (this will help hold cake in place)
Place one layer down and if rounded, use a serrated knife to cut off very top of cake; frost that layer and top with second cake layer; frost with remaining buttercream

To make buttercream

Wipe the bowl of an electric mixer, whisk attachment, whisk, spatula and candy thermometer with a paper towel and vinegar to clean (if any grease is on these items your meringue will not work)
Place egg whites in large bowl with whisk attachment and mix on medium speed; gradually add the 1⅛ ounces sugar; keep mixer on
In a medium heavy duty saucepan, combine water and remaining 5¼ ounces of sugar over medium-high heat and whisk together; whisk occasionally until temperature of syrup reaches 248 degrees Fahrenheit
Meanwhile, egg whites should begin to form loose peaks; if this happens before syrup is hot enough, reduce mixer speed to low
Once syrup is hot enough, reduce mixer speed to medium-low and slowly and slowly add syrup to the mixer
Increase speed to medium-high and keep mixer on for 10-15 minutes or until it holds stiff peaks AND bowl has cooled to room temperature
Reduce the speed to medium and add softened butter, a couple of tablespoons at a time, until fully combined; mixture should be smooth and creamy
If there are any lumps, increase speed to high until frosting becomes smooth
Add cookie butter and combine on medium speed until well incorporated and buttercream is light and creamy
Use immediately or store in an airtight container in refrigerator and beat with the paddle attachment of an electric mixer before using

Notes

Keep cake in a cool dry place (best kept refrigerated during summer)
Best served within 3 days of baking
Cake slightly adapted from Hershey
Buttercream slightly adapted from the Bouchon Bakery Cookbook

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Chocolate Stout Celebration Cake

Triple Chocolate Cheesecake Cupcakes

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Cookie Butter Pumpkin Bites

October 31, 2013 Keep It Sweet 15 Comments

The chewy Cookie Butter shell is the perfect compliment to the creamy pumpkin flavored Kiss! This is a fun twist on the usual thumbprint cookie.

Raise your hand if you will be heading to Target / CVS / [insert favorite supermarket] tomorrow for the day-after Halloween candy sales? You and me both! I can never resist a candy sale. And assuming the Pumpkin Hershey Kisses are marked down 50% you should probably buy twice as many as you need. That way you can eat half and use half for these cookies!

This is one of those recipes that almost didn’t get published. When the cookies came out of the pan, I eyed them suspiciously and decided that they just weren’t pretty enough. But then as I was getting ready to shove them into the freezer to avoid eating them all, I tasted a bite.

And you know what, at that moment I didn’t care how pretty the cookies might look on the blog. They needed to be shared. If you are already familiar with Cookie Butter (or Biscoff or any other form of speculoos) then you probably don’t need much convincing to make this cookie. The flavor comes through really well in the cookie dough and it is buttery and chewy in a way that it just melts together with the soft pumpkin Kiss when you take a bite.

Cookie Butter Pumpkin Bites

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The chewy Cookie Butter shell is the perfect compliment to the creamy pumpkin flavored Kiss! This is a fun twist on the usual thumbprint cookie.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24 cookies

Ingredients

5¾ ounces (~1¼ cup ) all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
4 ounces (1/2 cup / 1 stick) unsalted butter, at room temperature
½ cup Cookie Butter
3¾ ounces (~1/2 cup) granulated sugar
4⅛ ounces (~1/2 cup) light brown sugar
1 large egg
½ teaspoon vanilla extract
24 pumpkin Hershey's Kisses, unwrapped

Instructions

Pre-heat oven to 350 degrees; take out a mini muffin pan and set aside (do NOT grease)
In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside
In the large bowl of an electric mixer, beat together butter, Cookie Butter, and sugars until light and fluffy; scrape sides of the bowl
Add egg and vanilla; mix on medium speed until combined
With mixer on low, slowly add dry ingredients; remove bowl from mixer and make sure all dry ingredients are incorporated
Use a medium cookie dough scoop or tablespoon (~2 tablespoons each), distribute cookie dough evenly in mini muffin pan for 24 cookies;
Bake 11-13 minutes in center of oven or until lightly browned around the edges and centers appear set
Immediately put one Kiss into each cookie, pressing down lightly into center
Allow to cool for about twenty minutes before gently removing cookies from pan; you can use a butter knife or small metal spatula to loosen each cookie around the edge before taking out
Store in an airtight container up to a week or freeze for up to one month

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And another note – Carrie is giving away some Keep It Sweet Desserts. Head over to her blog to enter!
This post contains affiliate links.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Looking for more Cookie Butter recipes? Try these:

Chocolate Covered Cookie Butter Pretzels (SO easy)

Cookie Butter Lava Whole Wheat Banana Muffins (Healthy!)

Cookie Butter & Salted Caramel Cookie Sandwiches (LOVE)

Blog, Recipes

Cookie Butter & Salted Caramel Cookie Sandwiches

August 5, 2013 Keep It Sweet 38 Comments

These speculoos cookies are crispy on the outside and chewy on the inside. They are delicious on their own, but the salted caramel buttercream puts them over the top.

I made these cookies a few weeks ago, and while I froze some extras, I may or may not have eaten them straight from the freezer. Oops! Next time I’ll make extra cookies without buttercream to use for ice cream sandwiches.

The cookies themselves are crisp on the outside and chewy in the middle. If you slightly underbake them you can keep them completely chewy. The flavor, well, if you like Cookie Butter or Biscoff, you will be in love. They have that great flavor that is somewhere in the middle of a graham cracker and gingersnap with an extra touch of salt. Plus the salted caramel buttercream. Yes, heaven in a cookie sandwich.

Cookie Butter & Salted Caramel Cookie Sandwiches

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These speculoos cookies are crispy on the outside and chewy on the inside. They are delicious on their own, but the salted caramel buttercream puts them over the top.

Author: Lauren Lilling

Recipe type: Dessert

Makes: ~2½ dozen cookie sandwiches

Ingredients

Cookie Butter Cookies

1 cup (4⅝ ounces) all-purpose flour
1 teaspoons baking soda
½ cup (1 stick) unsalted butter, softened at room temperature
1 cups speculoos of choice (I used Cookie Butter from Trader Joe’s)
5⅝ ounces (¾ cup) granulated sugar
4⅛ ounces (1/2 cup) packed light brown sugar
2 x-large eggs, room temp
1 teaspoon vanilla extract

Salted Caramel Buttercream

8 ounces (2 sticks / 1 cup) unsalted butter at room temperature
1 cup powdered sugar
¼ cup salted caramel (store-bought or homemade)

Instructions

Cookie Butter Cookies

In a medium bowl, whisk together flour and baking soda, set aside
Using a mixer, in a large bowl beat speculoos, butter and sugars on high until light and fluffy
Beat in the eggs and vanilla until combined
Reduce speed to low and stir in flour mixture just until combined
Chill dough for 24 hours for best results
After, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
Use a small cookie dough scoop to place cookie dough balls (about 1 tablespoon each) on top of parchment paper, 1-2 inches apart
Bake 8-10 minutes and until cookies are lightly browned around the edges

Salted Caramel Buttercream

Beat butter with an electric mixer for several minutes or until light and creamy. Add sugar and beat until light and fluffy. Beat in caramel sauce until combined.
Pipe or spread buttercream onto bottom halves of half of cookies; place another cookie on top of buttercream and gently press down

Notes

Store in an airtight container at room temperature up to seven days or freeze up to one month
If you prefer a chewier cookie, err on the side of underbaking them.

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

This post contains affiliate links.

You might also like:

No Churn Cookie Butter Ice Cream

Cookie Butter Pumpkin Bites

Extra Dark Chocolate Cake with Cookie Butter Buttercream

Blog, Recipes

Cookie Butter Lava Whole Wheat Banana Muffins

October 19, 2012 Keep It Sweet 15 Comments

Healthy banana muffins with a surprise cookie butter filling.

I think I looked at about fifty different banana muffin and bread variations before finally deciding to make these muffins. My objective was to make something healthy but special. I didn’t want plain old banana bread and I sure didn’t want something that was boring and dry.

Luckly, I had bookmarked Jenny’s recipe for these banana muffins a few months ago. And since I wanted Matt to be able to enjoy the treat as well, I obviously had to trade out the peanut butter for something my husband wouldn’t make a face at.

Considering I’ve had an open jar of Cookie Butter forever, it was the perfect solution. The molten center full of oozing speculoos spread is the perfect surprise when you break open the otherwise wholesome banana muffin. The muffins are actually low in fat and have the perfect balance of healthy enough for breakfast but good enough for dessert. You know how I love that.

Oh, and considering I practically inhaled one when I went to just taste a sample, you know they are good.

Cookie Butter Lava Whole Wheat Banana Muffins

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Healthy banana muffins with a surprise cookie butter filling.

Author: Lauren Lilling

Recipe type: Breakfast, Brunch

Makes: 14 muffins

Ingredients

1 cup Cookie Butter (or speculoos spread of choice)
½ cup powdered sugar
1 cup mashed brown bananas (about 2 medium)
3¾ ounces (1/2 cup) granulated sugar
2 ounces (1/4 cup, packed) light brown sugar
2 x-large egg whites
½ teaspoon vanilla extract
1 cup low fat buttermilk
5½ ounces (1 cup) whole wheat flour
1¾ ounces (1/3 cup) oat bran
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon

Instructions

Pre-heat oven to 350 degrees; line a muffin tin with cupcake liners and set aside
In a medium bowl, mix together cookie butter and powdered sugar
Use a medium cookie dough (about 2 tablespoons) scoop to scoop a ball of cookie butter mixture into each cupcake liner
In another medium bowl, whisk together flour, oat bran, baking soda, salt and cinnamon; set aside
In a large bowl, whisk together remaining ingredients (bananas through buttermilk)
Stir in dry ingredients just until combined
Use a large cookie dough scoop or ladle to evenly distribute batter into cups (over and around cookie butter filling)
Bake 20-25 minutes or until a knife comes out clean from center
Note: These muffins are best when they are still warm from the oven but are still good covered at room temperature for up to two days after baking. To get the full lava effect, microwave the room temperature muffins for about 7 seconds each.

Notes

Significantly adapted from Picky Palate

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Chocolate Covered Cookie Butter Pretzels

Lighter Chocolate Chip Banana Cake

Healthy Blueberry Banana Bread

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Chocolate Covered Cookie Butter Pretzels

June 11, 2012 Keep It Sweet 54 Comments

Yes, I’m still alive. I’ve just been buried in butter, sugar and chocolate… especially in the form of blondies over the last few weeks. Keep It Sweet Desserts was lucky enough to get a very flattering mention in Star Magazine and readers have been calling, emailing and placing orders like crazy. It is amazing.

Some highlights include: “What makes your black and white blondies black and white?” (that would be the dark and white chocolate chips) as well as “Can I order over the phone? I don’t have an email address… or a computer.” Can’t make this stuff up.

And if I told you how much someone was willing to pay for overnight shipping for a rush delivery you might choke so I won’t mention that (ahem, over $100). Hey, when you need brownies, you really need brownies.

But last week in-between a college friend’s wedding hangover, a late night rush to the eye doctor for a scratched cornea, celebrating our 2nd anniversary and a list minute trip to Philadelphia to see my 94-year old grandfather (highlight: his reaction to the cost of college today, low: having to remind him that my grandmother died five years ago), I managed to get back into the kitchen for some actual recipe creation.

Let me pause to tell you that I absolutely love what I am doing. But on weeks when I am busy processing orders for my regular cookies, brownies and bars, I miss my moments of creativity. That is part of why I love the Cookie of the Month Club and a huge reason why I won’t stop blogging. There is always something new and fun to do in the kitchen and I don’t want to lose those opportunities. So when I finally had a few minutes of “play” time, I did something that I’ve wanted to do for a while. I dipped pretzels in cookie butter and then in chocolate and sprinkled some sea salt in top. Addicting snack? Father’s Day gift? Party dessert?

Chocolate Covered Cookie Butter Pretzels
Makes 2 dozen

Ingredients:
2 dozen short salted pretzel rods
2/3 cup cookie butter (or any version of creamy speculoos)
6 ounces dark chocolate, roughly chopped
Sea salt, to taste

Directions:
Line a baking sheet with wax paper and set aside
Dip pretzels into cookie butter and place on lined baking sheet; freeze for thirty minutes or until cookie butter is firm
Melt chocolate in the microwave in 30-second increments, stirring in-between
Dip pretzels in chocolate and immediately sprinkle wish sea salt
Allow pretzels to cool before serving (I put them in the refrigerator to speed up the process)

Blog, Recipes

Spiced Cookie Butter Truffles

January 24, 2012 Keep It Sweet 59 Comments

I think my husband/mother/co-workers/sister/friends/Twitter followers/neighbors/strangers are getting sick of me. To be honest, I’m getting a little sick of me too.

No one wants to constantly hear about stress/anxiety/weight gain/impatience and any other complaints that seem to be incessantly on my mind these days. If I didn’t have a constant supply of cookies/cupcakes/brownies/truffles/blondies to share I’d probably be completely deserted already. But I’m pretty sure that the sweets I make can only get me so far and I better start looking at the positive or keeping my mouth shut.

So to make up for driving everyone I know crazy lately, here are some good things you should know:

Last night I got a gorgeous cookbook in the mail from this talented lady. Everything looks good but her recipe for crab cakes is definitely calling my name
In addition to that delivery, my doorwoman (is that a term?) presented me with a big box of an upcoming product from here
After testing what feels like a million brownie recipes, my husband finally approved of the latest version and in fact said they were “ridiculous”
Friday night I have a date with this lady who I haven’t seen in over a month, thank g-d because I don’t think I could have lasted much longer
I finally get to meet the sweet veggie dreamgirl today!
Sometime soon you will find my recipes on a very.big.website.
And lastly, I got something over email that I can NOT wait to share and to be honest, all of this sketchy secret keeping is driving me nuts… I promise to share my news and plans soon!

Oh, and did I mention truffles? If you haven’t heard about this speculoos/cookie butter/biscoff spread phenomenon you are five pounds thinner than me missing out. These truffles may actually melt in your hands a little bit, but sometimes a messy dessert is worth it.

Spiced Cookie Butter Truffles
Yield: Makes ~30 truffles

Ingredients
3 tablespoons unsalted butter, softened at room temperature
1 cup Speculoos Cookie Butter or Biscoff Spread
2/3 cup finely ground gingersnap crumbs (~11 cookies)
4 ounces semi-sweet or dark chocolate finely chopped

Cooking Directions
Beat butter and cookie butter with an electric mixer on high speed until light and creamy
Add cookie crumbs and combine on high speed until thoroughly mixed
Refrigerate mixture for at least two hours
Scoop mixture by the teaspoon and roll each scoop into the ball; keep dough in refrigerator while scooping individual truffles
Once all balls are rolled, place them back in refrigerator or freezer
Melt chocolate; place chocolate in a microwaveable bowl and place in microwave for thirty second increments stirring in-between until chocolate is melted and smooth
Drizzle melted chocolate over chilled balls and freeze until ready to serve

What’s putting a smile on your face today?

Make something from the blog? Be sure to share it on Instagram with the tag#KeepItSweetDesserts.

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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[pinit]

Cookie cakes, dessert platters, pop-ups and more!

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