Cookie Butter “Chip” Muffins
I got the crazy idea to make chips out of cookie butter. As in chocolate chip type chips (not the potato variety!) except made out of cookie butter. I thought I would bake something with them.
I almost didn’t.
They tasted really good straight out of the freezer. E agreed. Melt in your mouth amazingness. There almost were none left to bake with.
My thought was that there are countless cookie butter (aka Biscoff) recipes out there but I wanted a baked treat with little nuggets of cookie butter goodness. Not something that was flavored throughout with cookie butter. I wanted little pockets of flavor. I got what I wanted!
I originally envisioned a cookie butter chip cookie but even after freezing the cookie butter chips for 24 hours, they remained soft. Similar to the consistency of butter. Easily squished. Perfect for muffin batter. Or cake!
I made these with a pastry bag and a Wilton 12 piping tip but you could easily do a plastic bag with the corner cut off. They don’t have to be perfect. As you can plainly see, mine are not! They get smushed when you fold them into the batter anyways so this doesn’t have to be a cookie butter chip beauty pageant.
Verdict: I loved how these turned out. I was so happy!
Husband’s take: I think he liked these even better than I did. He said it tasted like Starbucks’ Cinnamon Coffee Cake.
Changes I would make: None are necessary, but a little cinnamon in the batter and turbinado sugar on top never hurt anyone…
Difficulty: Easy. If you can forget that there is a tray full of cookie butter in your freezer.