I’ve really been enjoying the Cookies ‘n Cream Almond Butter Spread I made a few weeks ago. It isn’t the typical nut butter consistency so really the easiest way to eat it is on a spoon. I have no problem with that!
But since it is more of a dessert spread, I thought it deserved to be incorporated into an actual dessert! Chocolaty cookies perhaps? I used the basics of my favorite chewy chocolate cookie recipe and used the thumbprint method to top the cookies off with the cookie spread filling. There are also white chocolate chips in the batter to compliment the cookies ‘n cream and add some extra texture.
Don’t worry if they are a little crumbly as you are setting them up, just tightly pack the filling and they will bake together nicely!
Cookies ‘n Cream Double Chocolate Cookies
Makes ~4 dozen cookies
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
Dash of salt
1 ¼ cup unsalted butter (2 ½ stick) softened at room temperature
2 cups granulated Sugar
2 large eggs
2 teaspoons vanilla
1 cup white chocolate chips
1 cup Cookies ‘n Cream Almond Butter Spread
Pre-heat oven to 375
Whisk together the dry ingredients, except for sugar, and set aside
Cream butter and sugar
Beat in the eggs and vanilla
Gradually add your dry ingredients with mixer on low until well-combined
Stir in white chocolate chips
Drop dough in heaping tablespoons on baking sheets lined with parchment paper about 2 inches apart
Press down with thumb into cookie dough mounds to make a thumbprint
Place a tightly packed teaspoon of almond butter spread into each thumbprint
Bake at 375 for 10 minutes or until cookies are slightly puffy and firm
Let cool on cooling rack
Cookie dough recipe from HERSHEY’s
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