Ah, yes. Cookie butter. It just may be my downfall. Curse upon you, Trader Joe's, for popularizing the stuff and practically forcing me to create and taste a variety of homemade flavors, thereby consuming a far more than healthy amount of delicious, creamy sweetness.
I don't think I'll need to wear a belt this week.
I originally made up this recipe to sandiwch between a layer of dark chocolate cake and rich, semisweet ganache. Oh, my goodness. I think that made a heavenly birthday cake.
It's also quite possible that I ate the extra little leftover bit without sharing. Oops.
Maybe I'll start exercising self control this week.
Double Chocolate Cookie Butter [click to print]
Makes about 3 cups
- 1/2 c. unsalted butter
- 2/3 c. brown sugar
- 1/2 c. granulated sugar
- 1-1/3 c. flour
- 1/2 c. cocoa powder
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/4 c. plus 2 T. whole milk
- 1/2 c. chocolate chips
Cream butter and sugars in mixing bowl until light and fluffy, about 3 minutes. Add flour, cocoa, vanilla and salt and mix until well combined. Beat in milk and chocolate chips. Store in airtight container in refrigerator until ready to use.
Source: Adapted from Chocolate Chip Cookie Butter