Cookie Butter Tasty Cakes
September 29, 2018 by Nicole Collins
Guys, I feel like I've been such a bad friend lately!
I'm so sorry I've been off the radar this week. I've just been sooooo busy! I haven't been able to even stop and catch my breath this week.
But, I have some really good news to report. Well, good news for me anyways.
My. Kitchen. Is. Finished.
Terminado. Finito. Done. Done. DONE!
I spent the first part of the week taking my kitchen apart (again) in preparation for my countertop install, and then spent the next 2 days after that putting it back together. I heard a rumor that the sun finally found Baltimore, and it's going to stay around for a few days. So, I may actually be able to take some pics to share with you!
Then, I had a bake sale at work this week that was benefiting the MD Food Bank, and I signed up to lead the charge for my team one of the days. So, my contribution was these Pumpkin Spice Cupcakes with Cookie Butter Frosting (which I've actually made twice this week for 2 separate occasions). And, I made some chocolate covered oreos. Mmmmm. My team did REALLY well; we sold $450 worth of baked goods over the course of 2 ½ hrs!
Funny story about cookie butter...I made today's recipe for my coworkers last week to test for me. And to my surprise, not one of them had ever heard of cookie butter. Not one!
I don't know how they've all made it this far without ever encountering this magical substance, but I feel like a superhero for sharing the love! The joy on their faces when they got a taste of that delicious spread was worth every little bit of explaining I had to do for them to help them understand what they were eating.
So, by the time I brought in the cupcakes with the cookie butter icing, they were all up in my baked goods. I made $15 before I even officially submitted my treats for the bake sale!
Well, today is the day I let you in on the cookie butter secret that I shared with my coworkers last week. Because today, we're making Cookie Butter Tasty Cakes!
OK, let's talk about cookie butter for a second. After being 1 of like 15 people in the room that had ever experienced cookie butter, it dawned on me that maybe it's not as popular as I thought.
You could say cookie butter was made famous by Trader Joe's, but now it's available to buy pretty much anywhere you can buy peanut butter. You actually can find it in the same aisle right next to the peanut butter. Cookie butter is just Biscoff cookies that have been ground down to a peanut butter like consistency. Biscoff cookies could be described as like a cinnamony brown sugary butter cookie. So, cookie butter is the epitome of those warm spiced fallish flavors. It's so good.
Originally, my plan was to make a copycat Tastykake. You know what I'm talking about. A round of sponge cake with a spread of peanut butter then dipped in milk chocolate. But, after I thought about if for a bit, I thought changing the flavor profile would be way more fun. So, that's what we're doing today!
These are really simple to assemble, and this recipe caps at 4 ingredients! You just need a little patience for this recipe for things like freezing, dipping, and cooling. But really, that's not so hard at all!
We start with a store bought frozen pound cake. Slice it in to thin ¼ inch slices, then use a circular cookie or biscuit cutter to make our cake rounds. Thaw the pound cake before you slice it by letting it sit on the counter for about an hour, or let it sit in the fridge for a couple of hours.
The next steps go pretty quickly! Spread some cookie butter on top of the cake rounds, freeze them for about 20 minutes to help your cookie butter firm up a bit, then dip the cakes in some melted white chocolate. Cool, and try not to eat the whole batch in one sitting.
These little treats are so amazing, because they have the EXACT texture of a Tastykake, in my opinion. You get a little crackle when you bite in to the hardened chocolate, then your teeth sink in to the creamy cookie butter and the soft cake. On top of being a textural dream, the flavors are off the hook. Sweet, and warm, and creamy, and spiced, and holy wowza. They're so gooooood!
So, here's what I recommend is your plan for the weekend. First, go buy the ingredients to make these treats. Second, buy an additional jar of cookie butter (maybe the crunchy kind this time) to snuggle with later. Third, bury yourself in all of the cookie butter for the rest of forever. Simple plan, right?
Alright guys, I promise I won't got AWOL again! I'll throw in a couple extra posts over the next few days to make up for my absence.
But for now, let's all enjoy these delicious sweet treats. And, let's eat!
Cookie Butter Tasty Cakes
Serves: 20 cakes Print
1 loaf frozen butter pound cake, thawed according to package directions (I used Sarah Lee)
½ cup cookie butter
1 bag (12 oz) white chocolate chips
1 tbsp coconut oil
Prepare the cake: Slice pound cake in to ¼ inch slices. You should get 20 slices. Use a 2 inch round biscuit cutter to cut out a circle in each slice of cake.
Line a sheet pan with wax paper. Use a butter knife or small offset spatula to carefully spread about 1 tsp of cookie butter on top of each circle of pound cake, making sure to cover the surface. Place in the freezer for 15-20 mins.
Meanwhile, melt the white chocolate chips: Make a double boiler by bringing an inch of water to a simmer in a medium saucepan over low heat. Place a glass bowl on top, making sure the bowl covers the entire mouth of the saucepan without touching the water. Add white chocolate chips and 1 tbsp coconut oil. Stir with a silicone spatula until white chocolate is melted and smooth. Remove from heat.
Dip the cakes: Using a fork, dip each cake in the white chocolate, making sure to cover both sides. Lightly tap the fork against the side of the bowl to shake off excess chocolate. Set the cake on wax paper to dry. Repeat until all cakes have been dipped. Let the cakes dry for at least an hour. Store in an airtight container for up to a week.
*Don't throw out the pound cake scraps! Throw them in a freezer safe bag, and store them in the freezer. Since this cake thaws so quickly, you can pull out a few pieces whenever you want some cake and icecream.
*Don't skip the step of freezing the cakes before you dip them in chocolate. We need the cookie butter to harden a little bit so it doesn't spread everywhere when we dip it in warm chocolate.
*You can use this same method with peanut butter and milk chocolate to make a copycat version of the popular Tastykakes you can buy in the store.
*You can find cookie butter right next to the peanut butter in the grocery store.
*This is the biscuit cutter set I use. I love that it has an array of sizes and that you can choose between straight or scalloped edges.
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