Double Chocolate Cookie Butter

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I originally made up this recipe to sandiwch between a layer of dark chocolate cake and rich, semisweet ganache.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