Cookie Butter Chips and Muffins

Cookie Butter Chips add a special surprise to these delicious muffins.

Cookie Butter Chips add a special surprise to these delicious muffins. Get the fun recipe on rachelcooks.com!

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.

Cookie Butter Chips add a special surprise to these delicious muffins. Get the fun recipe on rachelcooks.com!

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!

Cookie Butter Chips add a special surprise to these delicious muffins. Get the fun recipe on rachelcooks.com!

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.

Cookie Butter Chips add a special surprise to these delicious muffins. Get the fun recipe on rachelcooks.com!

Cookie Butter "Chip" Muffins

Cookie Butter Chips add a special surprise to these delicious muffins.

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Ingredients:

For the Cookie Butter Chips:

  • ½ cup cookie butter

For the Muffins

  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • ¼ cup canola oil
  • 1 large egg
  • ½ cup milk
  • frozen cookie butter chips

Directions:

For the Cookie Butter Chips

  1. Using a piping bag or a plastic zip-top bag, pipe small dots of cookie butter onto a baking sheet lined with parchment paper or Silpat. Continue until you have used the entire 1/2 cup of cookie butter. Put in freezer and freeze for 24 hours. (You can probably get by with ~2 hours if need be.)

For the Muffins

  1. Preheat oven to 400 degrees F. Line 12 muffin tins with paper liners. Stir dry ingredients in a large bowl. Add in milk, oil and egg and stir until just blended.
  2. Working very quickly, scrape cookie butter chips off of pan and into bowl. Fold into the batter, stirring gently but quickly and only until just combined.
  3. Fill muffin tins ~2/3 full and bake at 400 degrees F for 15-20 minutes or until no impression is left when you press the top lightly.
All images and text ©Rachel Cooks.

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.

cookie butter chips muffins nutritional label

Actual nutrition may vary depending on how recipe is prepared.

Craving more muffins? Try Blueberry Pancake Muffins with Cream Cheese Filling, Healthy Apple Bran Muffins, Chocolate Chip Buttermilk Muffins, or Skinny Banana Bread Muffins.

Cookie Butter Chips add a special surprise to these delicious muffins. Get the fun recipe on rachelcooks.com!