biscoff spread

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

Posted by on Sep 1, 2021 in biscoff spread, Blog, Bready or Not, chocolate, cookies | 0 comments

These Chewy Cookie Butter Chocolate Chip Cookies are embodied with extra cookie dough flavor thanks to the miracle of cookie butter.

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

It always seems someone is always discovering cookie butter for the first time, so I shall repeat: this stuff is basically ground-down cookies blended with oil, giving it the same consistency as peanut butter, but without the health benefits. And oh yeah, it’s delicious.

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

Ccookie butter can be found under the Biscoff brand at many grocery stores (and sometimes in a store generic brand) and at Trader Joe’s as Speculoos. You can use it just as you would peanut butter for sandwiches or for baked goods.

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

It’s fantastic stuff paired with chocolate, as in this recipe. It makes cookies taste more… cookie. Once you try it, you’ll know what I mean.

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

This recipe makes a nice, big batch of crispy, chewy cookies. Use any kind of chocolate chips that you want–or use a mix! It’ll all be good.

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

These firm, chewy cookies have amped-up cookie dough flavor thanks to cookie butter, the fantastic jarred concoction found near nuts butters in the grocery store. Using a tablespoon scoop, this makes about 44 cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookie butter, cookies
Author: Beth Cato

Equipment

  • tablespoon scoop

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 cube), room temperature
  • 1/2 cup creamy cookie butter
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 2 eggs room temperature
  • 2 Tablespoons light corn syrup
  • 2 Tablespoons water
  • 3 teaspoons vanilla extract
  • 1 bag milk chocolate chips or semisweet chips, about 1 3/4 cups

Instructions

  • Preheat oven at 375-degrees.
  • In a medium bowl, sift together flour, baking soda, and salt. Set aside.
  • In a big mixing bowl, beat butter and cookie butter until completely blended. Add the two sugars. Beat in the eggs, one at a time, followed by the corn syrup, water, and vanilla. Gradually mix in the dry ingredients. Fold in the chocolate chips.
  • Use a tablespoon scoop to dole out dough onto a cookie sheet, giving each one room to spread while baking. Bake for 10 to 11 minutes, until golden, then let them sit on the sheet another 5 to 10 minutes to set. Transfer to rack to completely cool.
  • Store in a sealed container at room temperature. They will keep well for up to 3 days.

*OM NOM NOM!*

    Read More

    Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

    Posted by on Jul 7, 2021 in biscoff spread, Blog, Bready or Not, breakfast, chocolate, yeast bread | 0 comments

    I hope it gets your attention when I say that these Mini Cookie Butter-Chocolate Babkas are among the best things I have ever made.

    Really, these have it all going on. A tender enriched dough. Gooey chocolate. The sweet joy of cookie butter. Plus, the presentation is stunning with the dough coiled to reveal the layers of goodness.

    Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

    Even better, this recipe is great about portion control. You don’t have a babka loaf to worry about. Each babka is muffin-sized. This makes it easy to take on the go, and they are also convenient to freeze.

    Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

    If you’re unsure what cookie butter is, it is essentially sliced cookies pureed with oil to be the same consistency as peanut butter. It tastes like cookie dough in its purest form minus the risk of salmonella poisoning from raw eggs or flour. Find it near the peanut butter in a lot of stores; Biscoff is the most common brand, and it’s called Speculoos at Trader Joe’s.

    Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

    You can, of course, substitute a smooth peanut butter in this recipe–which is what the original recipe in Bake from Scratch was all about. But me, nah, I’m a rebel. And my husband doesn’t like peanut butter, and he’s the one who needs to eat these things.

    Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

    Modified greatly from Bake from Scratch Magazine July/August 2019; also online.

    Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

    This recipe makes 12 miniature babkas within the convenience of a muffin pan! Cookie butter and chocolate chips are swirled together to create a decadent treat.
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: chocolate, cookie butter, yeast bread
    Servings: 12
    Author: Beth Cato

    Equipment

    • 12-cup muffin pan
    • nonstick spray
    • pastry brush

    Ingredients

    • 4 1/4 to 4 1/2 cups all-purpose flour divided
    • 1/2 cup white sugar
    • 2 1/4 teaspoons instant yeast or one store-bought packet
    • 1 1/2 teaspoons kosher salt
    • 1 cup plus 1 Tablespoon water divided
    • 1/2 cup plus 1 Tablespoon unsalted butter melted and divided
    • 2 large eggs room temperature and divided
    • 1 large egg yolk room temperature
    • 1 cup creamy cookie butter
    • 1/4 cup confectioners’ sugar
    • 1 teaspoon vanilla extract
    • 1/3 cup semisweet chocolate chips plus extra

    Instructions

    • In the bowl of a stand mixer fitted with the paddle attachment, stir together 4 cups flour, white sugar, yeast, and salt.
    • Using a saucepan or the microwave, heat 1 cup water and 1/2 cup (1 stick) butter until it is 120 to 130-degrees on an instant-read thermometer. Pour the water mixture into the flour mixture. Beat at medium speed for 2 minutes. Add one egg and egg yolk, and beat for another 2 minutes. Beat in a 1/4 to 1/2 cup more flour until a soft, sticky dough forms.
    • Switch to the dough hook attachment. Beat at low speed until dough is soft, smooth, and elastic, 6 to 8 minutes.
    • Add nonstick spray to a large bowl. Shape dough into a smooth ball, and place in bowl. Roll it briefly to coat in oil. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 45 minutes.
    • Use nonstick spray on a 12-cup muffin pan.
    • In a small microwave-safe bowl, melt 1 Tablespoon butter. Add to it the cookie butter, confectioners’ sugar, and vanilla, stirring until smooth.
    • On a lightly floured surface, roll the dough into roughly a 20x12-inch rectangle. Spread cookie butter mixture onto dough. Sprinkle with chocolate chips. Fold rectangle crosswise into thirds as if folding a sheet of paper for an envelope, forming a smaller rectangle, about 12x6 inches.
    • Cut rectangle crosswise into 12 (about 1 inch) dough strips. Gently stretch and twist one to coil it inside a prepared muffin cup, tucking the end inside edge of cup to create a rounded top. Repeat 12 times. If desired, press a couple of additional chocolate chips into the top of each babka, but try to place them so they won't melt off the pan during baking.
    • Cover and let rise in a warm spot until they are puffed, about 30 minutes. Meanwhile, preheat oven to 325-degrees.
    • In a small bowl, whisk together the last egg with 1 Tablespoon water. Brush tops of dough with egg wash.
    • Bake until babkas are golden brown, about 17 to 25 minutes. An instant-read thermometer inserted in center should register 190-degrees.
    • Babkas are much better served warm--eat them fresh, or heat up later with a 20-30 burst in the microwave! This makes the dough soft and the chocolate gooey. They keep well sealed at room temperature for up to 3 days, but can also be frozen and thawed later.

    OM NOM NOM!

      Read More

      Bready or Not Original: Cookie Butter and Jelly Bars

      Posted by on May 13, 2020 in biscoff spread, Blog, blondies, Bready or Not, breakfast, cookies | Comments Off on Bready or Not Original: Cookie Butter and Jelly Bars

      Cookie butter and Jelly Bars! These things are soft and chewy, creating a whole casserole dish-worth of luscious goodies.

      Bready or Not Original: Cookie Butter and Jelly Bars

      As often as I’ve advocated for cookie butter on Bready or Not, it seems people are always discovering it for the first time. Lucky you! It’s essentially pulverized cookies in spreadable form.

      Bready or Not Original: Cookie Butter and Jelly Bars

      You can find generic versions or Biscoff brand at places like Walmart, Target, and Sprouts, and Trader Joe’s is famous for their Speculoos jars.

      Bready or Not Original: Cookie Butter and Jelly Bars

      In these bars, cookie butter adds incredible softness and amps up the cookie flavor. That’s right, it has this weird ability to make cookies taste more like cookies.

      Bready or Not Original: Cookie Butter and Jelly Bars

      Use whatever jelly or jam or preserves you want. Try not to spread it to the very edge, as it can be very sticky on the foil, even if it’s well-greased.

      Bready or Not Original: Cookie Butter and Jelly Bars

       

      Bready or Not Original: Cookie Butter and Jelly Bars

      Cookie butter pairs with jelly just as well (if not better) as peanut butter does, but is nut-free for those with allergies. These bars are soft, chewy, and delicious, sweetened just-enough by your choice of jelly or preserves.
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: bars, cookie butter, cookies
      Author: Beth Cato

      Ingredients

      • 1 cup unsalted butter 2 sticks, room temperature
      • 1 1/2 cups white sugar
      • 1 teaspoon vanilla extract
      • 2 large eggs
      • 2 cups creamy cookie butter
      • 3 cups all-purpose flour
      • 1 teaspoon baking powder
      • 13 ounce jelly or preserves or jam, about 1 1/2 cups

      Instructions

      • Preheat oven at 350-degrees. Line a 13x9 baking pan with foil and apply nonstick spray or butter.
      • In a big bowl, cream together butter and sugar until light and fluffy, scraping bottom of bowl as necessary. Follow up with the eggs, vanilla, and cookie butter, until blended.
      • Gradually mix in the flour and baking powder.
      • Spread about 2/3 of the batter in the prepared pan. Spread the jelly but not quite to the edges. Dollop the remaining dough all over the top.
      • Bake for 25 to 30 minutes, until the surface is golden and not jiggly, with the middle passing the toothpick test.
      • Cool completely at room temperature or in the fridge. Use foil to lift contents onto a cutting board to parcel into bars. Store in a sealed container with waxed paper or parchment paper between the layers, either in the fridge or on the counter.

      OM NOM NOM!

        Read More

        Bready or Not: No-Bake Mummy Biscoff Buckeyes

        Posted by on Oct 10, 2018 in biscoff spread, Blog, Bready or Not, chocolate, cookies, healthier | Comments Off on Bready or Not: No-Bake Mummy Biscoff Buckeyes

        Here’s a great recipe to make with kids! These No-Bake Mummy Biscoff Buckeyes are quick, cute, and secretly healthy.

        Bready or Not: No-Bake Mummy Biscoff Buckeyes

        Buckeye treats typically include peanut butter and brown chocolate. I switched in Biscoff (aka cookie butter, available by the peanut butter in most American grocery stores these days) but you can use peanut butter instead.

        Bready or Not: No-Bake Mummy Biscoff Buckeyes

        What makes these secretly healthy, you ask, since I made them unhealthier with cookie butter? Well, the base ingredient of this recipe is… CHICKPEAS. Also known as garbanzo beans.

        Bready or Not: No-Bake Mummy Biscoff Buckeyes

        You cannot tell there are beans in this. All you taste is Biscoff and chocolate. They keep in the fridge for up to a week, too; they get a little sweaty, that’s it.

        Bready or Not: No-Bake Mummy Biscoff Buckeyes

        The white chocolate drizzle is pretty fun. There’s no art to it. Just drizzle every which way, then very quickly add the mini chocolate chip eyes. (Hopefully your mini chips won’t have bloomed like mine did! That means the chocolate has a white cast to it. Perfectly fine to eat, it just doesn’t look as pretty. FYI Mummies don’t care about being pretty.)

        Bready or Not: No-Bake Mummy Biscoff Buckeyes

        Modified from Cooking Light October 2017.

         

        Bready or Not: No-Bake Mummy Biscoff Buckeyes

        These one-bite treats secretly contain chickpeas, but all you taste is cookie butter and chocolate. You can substitute peanut butter for the Biscoff. Recipe makes about 24 mummies using a teaspoon scoop.
        Course: Appetizer, Snack
        Keyword: chickpeas, chocolate, cookie butter, Halloween, holiday, no bake
        Author: Beth Cato

        Ingredients

        • 15 1/2 ounce chickpeas rinsed and drained
        • 1/2 cup cookie butter Biscoff, Speculoos, store brand, etc
        • 2 Tablespoons honey
        • 1/2 teaspoon vanilla extract
        • 1/4 teaspoon kosher salt
        • 1/3 cup white chocolate chips
        • 2 teaspoons mini chocolate chips

        Instructions

        • Pulse chickpeas in a food processor until smooth. Add cookie butter, honey, vanilla, and salt, and pulse more. Use a teaspoon scoop to measure out the dough; place on a wax paper-lined baking sheet that will fit in the fridge. Use hands to smooth out each ball. Chill until firm, at least 30 minutes.
        • Carefully melt white chocolate in the microwave at 20% power in 15 second bursts, stirring well between each pass, until it's smooth. Dip fork prongs in the chocolate and drizzle back and forth over the buckeyes to create a mummy bandage effect. Immediately place two mini chocolate chips for eyes on each mummy head. If need be, melt white chocolate again to use some dots of it as glue for the eyes.
        • Store in the fridge for up to a week, but expect them to sweat and get moister.
        • OM NOM NOM!

        Read More

        Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

        Posted by on Apr 4, 2018 in biscoff spread, Blog, blondies, Bready or Not, chocolate | Comments Off on Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

        Cookie butter makes everything better. This is a maxim of life. It is proven true yet again with these Cookie Butter White Chocolate Macadamia Nut Bars.

        Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

        Cookie butter is found by the peanut butter in most grocery stores in the US these days. The most popular brands are Biscoff and Speculoos, but Walmart, Kroger, and Sprouts even have their own jars now!

        Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

        What does cookie butter taste like? Well… rich, buttery cookie dough rendered into peanut butter-like form. That’s the only way to describe it.

        Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

        In this recipe, the cookie butter flavor amps up the inherent baked-good yumminess of these bars. Add white chocolate and macadamias along with that? Oh yeah.

        Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

        You end up with a ribbon of cookie butter through the middle and swirls across the top. These effectively acts like a thin frosting, as these otherwise aren’t heavy duty on sweetness.

        Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

        The bars rise a lot as they bake and end up quite cakey. They hold together well, so you can cut them small, if you want.

        Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

        I want to mention macadamia nuts again. They are lovely in this recipe, adding a sporadic crunch and buttery flavor that goes oh-so-well with everything else.

         

        Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

        Cookie butter (aka Biscoff spread, Speculoos, and various store brands) creates luscious bars with some macadamia nuts added for crunch! These thick bars will store well at room temperature for as long as a week, if they last that long.
        Course: Dessert, Snack
        Keyword: bars, chocolate, cookie butter, macadamia nuts
        Author: Beth Cato

        Ingredients

        • 1 1/2 cups unsalted butter 3 sticks, softened
        • 1/2 cup white sugar
        • 2 cups brown sugar packed
        • 4 large eggs room temperature
        • 1 Tb vanilla extract
        • 4 cups all-purpose flour
        • 1 teaspoon salt
        • 2 teaspoons baking powder
        • 1 cup white chocolate chips
        • 1 cup macadamia nuts chopped
        • 2/3 cup + 1/2 cup creamy cookie butter spread divided

        Instructions

        • Preheat oven to 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.
        • In a large bowl, cream butter until light and fluffy. Add in both sugars, followed by the eggs one by one, then the vanilla.
        • In a separate bowl, sift together the flour, salt, and baking powder. Gradually mix into the wet ingredients until just incorporated.
        • Spread half of the dough in the bottom of the pan. Mixture will be thick. Use an uneven spatula to spread 2/3 cup cookie butter in an even layer over the dough.
        • Top with remaining dough and spread to edges. Dollop the 1/2 cup of cookie butter here and there over the top, then use a butter knife to swirl it into the dough.
        • Bake for 40 to 45 minutes, until the top is golden brown and the middle passes the toothpick test. Dough will rise a great deal.
        • Cool completely in pan. Use the foil to lift up bars for easy cutting. Store sliced pieces in a sealed container at room temperature for as long as a week.
        • OM OM NOM!

        Read More

        Bready or Not: No-Bake Cookie Butter Truffles

        Posted by on Dec 27, 2017 in biscoff spread, Blog, Bready or Not, chocolate, cookies, no-bake dessert | Comments Off on Bready or Not: No-Bake Cookie Butter Truffles

        We’ll finish off the year with a sinfully sweet treat that acts in stark contrast to those diet ads already clogging the TV: No-Bake Cookie Butter Truffles.

        Bready or Not: No-Bake Cookie Butter Truffles

        I’ll be honest. I hate making truffles. No matter how many times I do it, or what equipment or chocolate I use, they never end up “pretty” like on other food blogs.

        Bready or Not: No-Bake Cookie Butter Truffles

        But heck, I’m posting pics and this recipe anyway, because these things are DELICIOUS.

        Bready or Not: No-Bake Cookie Butter Truffles

        White chocolate (with a touch of oil) is used to coat balls made of crushed graham crackers and cookie butter. Those are the ingredients. It’s that easy.

        Bready or Not: No-Bake Cookie Butter Truffles

        It’s also that good. You see those ingredients, you know exactly how this will taste.

        Cookie butter has gone mainstream at this point. Speculoos and Biscoff are the traditional options, but Walmart is even carrying their own brand now! If you haven’t tried cookie butter yet… I’m sorry/not sorry about the joy I am introducing to your life.

        Bready or Not: No-Bake Cookie Butter Truffles

        Modified from No-Bake Speculoos Truffle Cookies in Foot Network Magazine, December 2015.

        Bready or Not: No-Bake Cookie Butter Truffles

        This straightforward no-bake dessert combines graham crackers and cookie butter, and coats them with white chocolate. Makes about 35 teaspoon-sized balls.
        Course: Appetizer, Dessert, Snack
        Keyword: chocolate, cookie butter, no bake
        Author: Beth Cato

        Ingredients

        • 9 graham crackers 1 sleeve, about 8 ounces
        • 1 1/3 cup creamy cookie butter spread
        • 11 ounces white chocolate chips 1 bag
        • 1 Tablespoon coconut oil or vegetable shortening
        • nonpareils or sprinkles for decoration

        Instructions

        • Line a baking sheet with wax paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Add the cookie butter and pulse the two together, scraping down the sides as needed. If the mix isn't cohesive, add a touch more cookie butter.
        • Use a teaspoon scoop or spoon to form 1-inch balls. Arrange them on the cookie sheet and cover with plastic wrap. Let them set in fridge at least one hour or overnight.
        • Melt the white chocolate chips and coconut oil by your preferred method, on stove top, a stand-alone melter, or microwave; note that white chocolate burns quickly, so take care!
        • One at a time, drop cookie butter balls into the chocolate and flip to coat. Allow excess chocolate to drip off before returning the truffle to the wax paper sheet. Continue to coat truffles, warming chocolate as necessary. Decorate truffles with nonpareils or sprinkles.
        • Let set in fridge at least 30 minutes, then transfer to a lidded container. Store in fridge. Truffles will keep at least a week.
        • Recipe makes about 35 teaspoon-sized balls.
        • OM NOM NOM!

        Read More