Cookie Butter. Something that I buy every time I go to Trader Joe’s(which isn’t very often), even if I already have a couple full jars at home. Just in case I might need it. Then I get to a point where I think how I really should use it before it expires.
In the Dessert Mash-Ups Cookbook, there is this Peanut Butter Cookie Cake recipe. I thought this would be the perfect opportunity to use some cookie butter by simply replacing the peanut butter with it. I also added dark m&ms.
I was never a fan of dark chocolate until recently. Now I can’t get enough of it. Dark chocolate and cookie butter is the perfect combination. Have you tried the Dark Chocolate Speculoos Cooke Butter Cups from Trader Joe’s? You should if you haven’t.
This cake was pretty incredible too. The rich chocolate frosting on top is the perfect touch.
But I couldn’t stop there. I had to warm it up for a few seconds, add some ice cream, and drizzle it with melted cookie butter.
And I didn’t even think of the frosting melting, but glad it did! Nothing better than a warm piece of cake, or cookie type cake, with ice cream and lots of extra stuff to jazz it up.
To get this exact recipe, you need to get the Dessert Mash-Ups cookbook, one of my favorites. But the author’s blog, Crazy for Crust, has some similar cookie cakes, such as this Red Velvet Cookie Cake, a Gingerbread Cookie Cake, and this Harvest Chocolate Chip Cookie Cake.