Thursday, July 12, 2012

Double Chocolate Cookie Butter

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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I originally made up this recipe to sandiwch between a layer of dark chocolate cake and rich, semisweet ganache.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

1 comment:

  1. Who knew you could improve on cookie butter? Way to go, Molly!


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