biscoff spread

Bready or Not Original: Swirled Cookie Butter Brownie Bars

Posted by on Oct 18, 2023 in biscoff spread, Blog, blondies, Bready or Not, brownies, cheese galore, chocolate, cookies | 0 comments

These Swirled Cookie Butter Brownie Bars are thick and luscious with just the right balance of chocolate and cookie dough flavors.

Bready or Not Original: Swirled Cookie Butter Brownie Bars

If you’re one of those people who had just to discover the joys of cookie butter–you’re in for a treat! Think cookies blended with oil to create a spreadable mass just like peanut butter. There is nothing healthy about it, but it tastes like cookie dough. You can find it at Trader Joe’s as Speculoos and at other stores as Biscoff or as a generic.

Bready or Not Original: Swirled Cookie Butter Brownie Bars

Cookie butter can pretty much replace peanut butter in any recipe, or even on something as simple as a sandwich. Here, it’s great swirled in with brownie batter. Chocolate and cookie dough, ever the perfect combination.

Bready or Not Original: Swirled Cookie Butter Brownie Bars

Since the swirl-in includes cream cheese, be sure to refrigerate these after they’ve baked and cooled. They are divine straight from the fridge!

Bready or Not Original: Swirled Cookie Butter Brownie Bars

These gorgeously-swirled bars infuse the gentle flavor of cookie butter with rich brownies, a perfect combination.
Course: Dessert, Snack
Keyword: brownies, cookie butter, cookies, cream cheese
Author: Beth Cato

Equipment

  • 13×9 pan
  • aluminum foil
  • nonstick spray
  • uneven spatula
  • cutting board

Ingredients

Brownie base

  • 3 large eggs room temperature
  • 1 cup unsalted butter (2 sticks) melted
  • 2 teaspoons vanilla extract
  • 2 cups white sugar
  • 1 1/4 cups all-purpose flour
  • 3/4 cup baking cocoa sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk chocolate chips

Cookie butter swirl-in

  • 2 boxes cream cheese (8 ounces each) softened
  • 1/2 cup creamy cookie butter
  • 1/4 cup white sugar
  • 1 large egg room temperature
  • 2 Tablespoons milk

Instructions

  • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.
  • In a big bowl, beat together eggs, butter, and vanilla. In another bowl, combine the brownie dry ingredients and gradually add them to the egg mix. Fold in the chocolate chips. Set aside 1 cup of the brownie batter for the topping. Scoop the rest into the prepared pan and use an uneven spatula to even it out.
  • In another bowl, beat together the cream cheese blocks, cookie butter, and sugar. Once that is blended, add the egg and milk. Use an uneven spatula to spread the mixture in a thin layer across the top of the brownie batter in the pan. Dollop the reserved brownie batter on top. Use the tip of the uneven spatula or a butter knife to create swirls.
  • Bake pan for 35 to 40 minutes, until the very middle passes the toothpick test. Cool on a wire rack for an hour, then place in fridge to completely chill. Use the foil to lift the contents onto a cutting board. Slice up and store in a sealed container in the fridge. Keeps for at least 3 days.

OM NOM NOM!

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    Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

    Posted by on Jul 5, 2023 in biscoff spread, Blog, blondies, blueberry, Bready or Not, breakfast, cookies | Comments Off on Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

    This big casserole dish of Cookie Butter and Jelly Bars is chewy and sweet, perfect to feed a crowd! Customize it by using your favorite jelly.

    Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

    I love cookie butter. You can find it in jars near the nut butters in a lot of grocery stores. There’s nothing healthy about it–it’s spice cookies pulverized with oil to make a smearable paste that you can use however you use peanut butter, such as on sandwiches or in baked goods like this.

    Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

    Cookie butter makes everything taste inherently more cookie-like. It’s fantastic with jelly! I recommend using about 10-12 ounces of jelly here; less than that and the layer is thin, more than that, it can gush at the sides of the pan and stick to the foil.

    Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

    These bars are best eaten within two days. After that, they will dry out a bit but they are still tasty.

    Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

    These thick, chewy bars are sweet and delicious. Use your favorite jelly or go for a seasonal variation and make it taste a little different every time you make this recipe!
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: apple butter, blueberries, cookie butter, strawberries
    Author: Beth Cato

    Equipment

    • 13×9 pan
    • aluminum foil
    • nonstick spray
    • offset spatula

    Ingredients

    • 1 cup unsalted butter (2 sticks) room temperature
    • 1 1/2 cups white sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs room temperature
    • 2 cups creamy cookie butter such as Biscoff and Trader Joe's Speculoos
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 10-12 ounces jelly or jam or preserves

    Instructions

    • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.
    • In a large mixing bowl, beat together butter and sugar until light and fluffy. Add the eggs, vanilla, and cookie butter. Follow up with the flour and baking powder.
    • Spread about 2/3 of the dough in the prepared pan. Using an offset spatula, spread the jam in an even layer up to about 1/2 inch of the edge. Dollop the remaining dough all over the top. Use a knife to gently form into swirls with the jelly.
    • Bake for 25 to 30 minutes until the edges start to brown and the middle is set and passes the toothpick test. Let cool completely on wire rack. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not Original: Cookie Butter Shortbread

      Posted by on Jul 20, 2022 in biscoff spread, Blog, Bready or Not, breakfast, british, chocolate, cookies | Comments Off on Bready or Not Original: Cookie Butter Shortbread

      The Cookie Butter Shortbread is a new riff on my classic Shortbread recipe that I’ve also made with espresso powder and chocolate chips–and also with an infusion of lemon and a glaze. It’s a versatile base recipe.

      Bready or Not Original: Cookie Butter Shortbread

      Now, I bet some of you are asking–what is cookie butter? It’s essentially pureed spice cookies with oil, forming a spreadable consistency just like peanut butter. You can find it in stores by the nut butter; Trader Joe’s carries it under the name Speculoos. What cookie butter does is make cookies taste moreā€¦ cookie. You’ll know what I mean when you try it.

      Bready or Not Original: Cookie Butter Shortbread

      This is not a crisp shortbread like the traditional Walker’s brand (which is delicious in its own right). No, this shortbread is cakey and soft, only crisp at the very edge.

      Bready or Not Original: Cookie Butter Shortbread

      Sometimes the first piece out of the pan can even be fussy and break in half; a metal pie spatula helps, but sometimes it can still happen. That’s no major problem, though, because of every bite of Shortbread is good, even if it’s not perfectly photogenic.

      Bready or Not Original: Cookie Butter Shortbread

      Enjoy this Cookie Butter Shortbread for breakfast or snacks, or in proper fashion at tea time.

      Bready or Not Original: Cookie Butter Shortbread

      This new twist on my classic Shortbread mixes cookie butter and chocolate chips into the dough! These are cookies with an extra oomph of cookie flavor.
      Course: Breakfast, Dessert, Snack
      Cuisine: British, Scottish
      Keyword: chocolate, cookie butter, cookies, shortbread
      Author: Beth Cato

      Equipment

      • 2 pie plates

      Ingredients

      • 2 cups all-purpose flour
      • 3/4 cup white sugar
      • 1/4 teaspoon salt
      • 1 cup unsalted butter 2 sticks, softened
      • 1 egg yolk
      • 1/2 teaspoon vanilla extract
      • 1/4 cup creamy cookie butter
      • 1/2 cup milk chocolate chips

      Instructions

      • Preheat oven at 375-degrees. Apply nonstick spray to both pie plates.
      • Stir together the flour, sugar, and salt. Add butter, egg yolk, vanilla extract, and cookie butter. Use hands to compress dough together. Add the chocolate chips and mix, bringing dough together again to form a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.
      • Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely, then cut again along existing marks.
      • Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.

      OM NOM NOM!

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        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        Posted by on May 4, 2022 in biscoff spread, Blog, Bready or Not, breakfast, bundt, cake, chocolate, yeast bread | Comments Off on Bready or Not: Braided Cocoa and Cookie Butter Brioche

        This Braided Cocoa and Cookie Butter Brioche is stunning in appearance and taste, so be warned: there are more pictures than usual for this post, including some process photos.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        When I set out to rewrite the original recipe, featured in the January/February 2019 issue of Bake from Scratch, I knew this bread would be time-consuming. Intimidating, even.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        The braiding process, shown here, had me worried to start, but that turned out to not be so bad after all.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        What ended up being the most tedious aspect was all the necessary dishwashing between the various stages! This recipe would be a great time to have some helpful assistants around.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        The original recipe used special black cocoa paired with peanut butter. I went with normal baking cocoa (Penzey’s), which is less dramatic in color but great with flavor, and my stalwart baking favorite, cookie butter.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        Despite my evangelizing, some people are always meeting cookie butter for the first time. It’s found in jars near the nut butters in stores. Trader Joe’s carries it under the name Speculoos. The other major brand is Biscoff. It tastes like spice cookies pureed in oil, because that’s exactly what it is.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        It’s also incredible to bake with because it can even make cookies taste inherently more cookie-like. Here, when it’s used with chocolate, cocoa, and fresh bread, it’s truly amazing.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        During baking, I found the exposed swirls of cookie butter actually caramelized, creating a wonderful crunch in the same bite as tender enriched bread. That, along with chocolate?

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        Oh wow. Oh wow.

        Bready or Not: Braided Cocoa and Cookie Butter Brioche

        This braided loaf, baked in a large tube pan, is an absolute show stopper with its swirled layers of cocoa and creamy cookie butter! It’s as delicious as it looks, too. This recipe is fairly straightforward, but be warned, it requires a lot of dishwashing!
        Course: Bread, Breakfast, Dessert
        Cuisine: American
        Keyword: bundt cake, chocolate, cookie butter, yeast bread
        Author: Beth Cato

        Equipment

        • stand mixer
        • food scale
        • Rolling Pin
        • uneven spatula
        • bench knife
        • pastry brush

        Ingredients

        • 1 cup warm milk (105-110-degrees F)
        • 2 1/4 teaspoons active dry yeast
        • 2 large eggs room temperature
        • 1/2 cup unsalted butter (1 stick) melted
        • 4 teaspoons vanilla extract or vanilla bean paste, divided
        • 4 1/2 cup all-purpose flour plus more if needed
        • 1/4 cup white sugar
        • 1 Tablespoon kosher salt
        • 3/4 cup plus 2/3 cup confectioners' sugar divided
        • 2/3 cup creamy cookie butter
        • 3 Tablespoons unsalted butter melted
        • 1/2 cup unsalted butter softened
        • 1/2 cup semisweet chocolate melted
        • 1/3 cup cocoa powder sifted
        • 1 large egg white
        • 1 Tablespoon water

        Instructions

        • In a stand mixer with a paddle attachment, stir together warm milk and yeast, letting it stand about 5 minutes to get foamy.
        • Mix in the eggs, 1 stick melted butter, and 2 teaspoons vanilla. Follow up with the flour, sugar, and salt, beating until combined. Switch to the dough hook and beat for about 4 minutes, until smooth.
        • Use nonstick spray on a large bowl. Lightly flour a flat surface and turn out the dough to form it into a round. Place it in a bowl, rotating it to grease the entire surface. Cover and let rise for about 1 hour, until it doubles in size.
        • Clean everything and return to the stand mixer. Using the paddle attachment, beat the 2/3 cup confectioners’ sugar with the cookie butter, 1 teaspoon vanilla, and 3 Tablespoons melted butter, until smooth. Transfer the mixture to another bowl. set aside.
        • Clean the mixer and paddle attachment again. Beat the final stick of softened butter, the melted chocolate, cocoa, remaining 3/4 cup confectioners’ sugar, and last 1 teaspoon vanilla, until smooth. Set aside.
        • Lightly flour a flat surface again. Punch down the dough and turn it onto the surface. Use a food scale to divide the dough in half. Stash one half back in the bowl for now, covered to prevent drying. Roll the other half into a 20 by 9 rectangle. Use an uneven spatula to spread the cookie butter filling onto the dough, up to 1/2-inch of the edges all the way around. Starting on a long side, tightly roll up the dough, pinching the seam to seal. Set aside with the seam faced down.
        • Roll out the other dough in the same way, this time spreading on the chocolate-cocoa filling. Roll it up as well, placing the two dough rolls side by side. Use a bench knife to cut each roll in half, lengthwise. With the multi-layered middles facing up, twine the strips together.
        • Apply nonstick spray on tube pan. Lift braid into the pan and tug it to form a complete circle, tucking the ends beneath. Cover the bread and let it rise in a warm spot until it’s puffed, about 30 minutes.
        • Preheat oven 350-degrees.
        • In a small bowl, whisk together the egg white and water. Brush the top of the dough, touching the cookie butter strands first, then the chocolate; this will prevent the chocolate from smearing too much.
        • Bake for about 50 to 55 minutes, covering the bread with foil halfway through to prevent too much browning. When done, the top should be golden and an instant-read thermometer should be above 190-degrees.
        • Let cool in pan for about 15 minutes. Turn out onto a plate, then tip it back onto a rack to completely cool, top-up.
        • The bread is best eaten within a day, but it can also be sliced up and frozen in pieces. It'll thaw later and taste beautifully fresh! Eat at room temperature or slightly warmed.

        OM NOM NOM!

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          Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

          Posted by on Mar 30, 2022 in biscoff spread, Blog, blondies, Bready or Not, chocolate | Comments Off on Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

          These Oatmeal Chocolate Chip Cookie Bars are a delicious new twist on classic ingredients. They are incredibly thick, chewy, and indulgent, the kind of treat that makes a person want to continue nibbling away.

          Oatmeal Chocolate Chip Cookie Bars

          A big part of the deliciousness is the use of cookie butter. This is, essentially, pureed spice cookies with oil to form a peanut butter-like consistency, and they are indeed a perfect substitute for nut butters in most any recipe. The major brands are Biscoff Cookie Butter (carried at many major grocery chains in America) and Speculoos at Trader Joe’s.

          Oatmeal Chocolate Chip Cookie Bars

          Cookie butter enhances the inherent cookie dough flavor in any baked cookie/bar recipe. It’s also a delight to eat straight from the jar!

          Oatmeal Chocolate Chip Cookie Bars

          Add white chocolate chips and a generous amount of sugar and oats to that, and you really have a great combo.

          Oatmeal Chocolate Chip Cookie Bars

          These bars can be a little messy, but that’s okay. Every crumb is delicious!

          Oatmeal Chocolate Chip Cookie Bars

          Modified greatly from Bake from Scratch Magazine Sept/Oct 2018.

          Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

          These chewy, slightly crumbly bars are packed with cookie butter, oats, and chocolate, the kind of stuff that will delight kids and adults alike!
          Course: Dessert, Snack
          Cuisine: American
          Keyword: bars, chocolate, cookie butter, oats
          Author: Beth Cato

          Equipment

          • 9×13 pan
          • offset spatula

          Ingredients

          • 1 cup unsalted butter 2 sticks room temperature
          • 1 cup light brown sugar firmly packed
          • 1/2 cup white sugar
          • 1 cup creamy cookie butter
          • 2 large eggs room temperature
          • 2 teaspoons vanilla extract
          • 2 cups all-purpose flour
          • 2 1/4 cups old-fashioned oats divided
          • 1 teaspoon kosher salt
          • 1 teaspoon baking soda
          • 1 teaspoon baking powder
          • 8 ounces white chocolate chips divided

          Instructions

          • Preheat oven at 350-degrees. Line a 13×9 pan with a long piece of foil. Apple nonstick spray or grease with extra butter.
          • In a big bowl, beat together butter and sugars until they are light and fluffy. Add the cookie butter followed by the eggs and vanilla, scraping the bowl a few times to make sure everything is incorporated.
          • In another bowl, stir together the flour, 2 cups of the oats, salt, baking soda, and baking powder. Gradually mix the dry ingredients into the butter mix. Using an offset spatula, spread half the batter into the prepared pan. Dough will be thick and somewhat sticky. Sprinkle half of the chocolate over the top. Dollop on the rest of the dough, spreading into an even later again. Sprinkle on the rest of the white chocolate chips along with the remaining 1/4 cup of oats.
          • Bake for 27 to 35 minutes. The middle should be set, not jiggly, and pass the toothpick test. Cool completely at room temperature and then the fridge (the bars will be firmer and less messy to slice if they are chilled).
          • Use the foil to lift contents onto a cutting board. Slice into pieces. Store in a sealed container for up to 5 days.

          OM NOM NOM!

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            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 | Comments Off on Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

            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!*

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