September 12, 2013
So here’s how it happened.
I was in bed last night blog binging on my iPad when I stumbled on a post over at Food Republic on DIY cookie butter. Apparently over the past few months while I had my head buried in cookie dough flavors the world was going crazy over jars of Trader Joe’s Speculoos Cookie Butter. How I missed this particular wave of crazy I don’t know but last night at 10:28 p.m., laying in bed reading through the recipe in my jammies with my spouse and puppy at my side, the crazy slapped me upside the head and I thought, “Oh, my Cinnamon Roll cookies would be incredible cookie butter.”
At 10:30 p.m. I was in my kitchen pantry loading up my arms with ingredients. In my pajamas. Covered by an apron.
And by 11:15 p.m. I had a double batch of freshly baked Cinnamon Roll cookies.
The recipe called for 8 ounces of cookies. That’s 8 ounces of cookies on the kitchen scales.
I might have made too many cookies.
I just cracked myself up.
As if there could ever be too many cookies.
The Food Republic DIY cookie butter recipe couldn’t be more simple. Using a food processor pulverize 8 ounces of cookies into fine cookie dust. With the food processor still swirling, slowly add in 1/2 cup vegetable oil followed by 1/4 cup water followed by 1/2 cup powdered sugar (more or less depending on the desired cookie butter consistency.)
Cinnamon Roll Cookie Butter is insane.
Standing there in my jammies past my bedtime admiring my wildly successful first go with cookie butter I decided to send it along with a bag of pretzels to my spouse’s office the next day.
So I cleaned up the kitchen, packed up the Cinnamon Roll Cookie Butter, changed into a flourless pair of pajamas and climbed back into bed. But laying there in the dark, I started to think.
I thought about all the batches of cookies I’ve over-baked in the past with edges too dark and insides too dry to decorate.
And as I thought about all these cookies past, I had an idea. Some might call it a stroke of genius. Others might call it a divine revelation.
There might even be that random person like, oh, I don’t know, the person who lives with me let’s just say, who might call it a delirious manifestation of a cookie obsessive personality but whatever it’s called, I think you’re going to like it.
Here’s what I’m going to suggest you do. From this day forward never ever throw out another cookie again. Save every overbaked, broken and misshaped cookie. Instead of tossing out your over-worked over-floured over-rolled cookie dough, put it on a cookie sheet and bake it. Take all those cookie bits and pieces and start saving them in the freezer, one bag for vanilla and one bag for chocolate.
.No! Wait! Better yet, use your food processor to turn them into cookie dust and then store them in the freezer. Why grind it up now instead of later? Oh, only because ground up cookies are magic.
- Add 1 stick of melted butter to 2 cups of cookie dust and 1/3 cup of brown or white sugar and you have a no-bake crust for a pie or tiny tarts.
- Dip strawberries in melted white chocolate and then roll in chocolate cookie dust.
- Dip bananas in melted dark chocolate and roll in vanilla cookie dust.
- Make balls of cookie truffles by mixing 4 cups of cookie dust with 8 ounces of softened cream cheese. Dip them in melted chocolate and then sprinkle with candy bling before placing on parchment paper and allowing to harden.
- Toss a handful or five into a bowl of ice cream or a bowl of pudding or into your mouth..
And any time you want to whip up a batch of cookie butter just pull 8 ounces of cookie dust (approximately 2 loose cups) out of the freezer and then along with the vegetable oil, the water, and powdered sugar . . . consider all the possibilities!
See what I mean? Cookie dust magic.
The delirious manifestation of a cookie obsessive personality.
It seems the spouse called it right again.
Here’s my point and the beauty of this whole thing. You don’t have to make my Cinnamon Roll cookies to have Cinnamon Roll Cookie Butter because every cookie flavor I make begins with either vanilla cookie dough or chocolate cookie dough and then, what do I do? That’s right. I add-in a few ingredients and end up with a whole new cookie flavor. Same with cookie butter.
- Pumpkin Spice Butter: Add pumpkin flavoring and powdered pumpkin pie spice to taste to a batch of vanilla cookie butter.
- Vanilla Coconut Butter: Replace the vegetable oil in the cookie butter recipe with coconut oil in a batch of vanilla cookie butter and then pulse in a handful of toasted coconut.
- ButterFingers Crunch Butter: Make up a batch of vanilla cookie butter and pulse in one crushed Butterfingers candy bar or a Snickers bar or any bar.
- Chocolate Mint: Make up a batch of chocolate cookie butter and use a spatula or spoon to stir in 1/2 cup of chopped Andres’ Candy Mints.
- Chocolate Caramel Swirl Butter: Melt a dozen caramels allowing it to slightly cool before stirring it by hand into a batch of chocolate cookie butter.
- Cocoa Mallow Swirl Butter: Use a spatula or spoon to slowly swirl a half cup of marshmallow creme into a batch of chocolate cookie butter.
- Chocolate Peppermint Butter: Replace the 1/4 cup of water in the chocolate cookie butter recipe with CoffeeMate Peppermint Candy.
Rating each flavor on a scale of 1 to 10, 10 being “flipping fantastic,” all the cookie butters scored between 10 and 12.5.
Okay, I take that back. The Pumpkin Spice Cookie Butter was just okay because I think I added too much of the pumpkin flavoring in my test batch. For a GREAT Pumpkin Spice Cookie Butter, bake up a batch of my BFF Pumpkin Pumpkin Pie Spice Chocolate Cookies BUT instead of adding the chocolate shavings (or mini-chocolate chips) to the cookie dough, stir them into the finished cookie butter. Heaven!
The cookie butters look as awesome as they taste.
Store cookie butter in an airtight jar at room temperature for up to a week, as though there’s a chance any of it would last that long. Chocolate Peppermint needs to be refrigerated due to the addition of the CoffeeMate Coffee Creamer.
Now that you have a vat of cookie butter, what can you do with it?
Are you seriously asking me that?!?!?!
Eat it off a spoon.
Spread it on toast.
Sandwich it between two Nilla Wafer Cookies.
Eat it off a spatula.
Dip pretzels in it.
Dip celery in it.
Dip your entire hand in it.
OR . . .
Mix softened cream cheese and cookie dough together for a great party dip for fruit.
Whip one cup softened butter with three cups of powdered sugar. Add in some cookie butter. Frost a cupcake.
OR . . .
Stir cookie butter into a container of Cool Whip and go with your heart. It will lead you.
It’s now 24 hours since this crazy all started and so it’s time to head up stairs, put on my jammies and go. to. sleep.
So that’s what happened.