Cookie Butter Chips and Muffins
Make-your-own “cookie butter chips” add a special surprise to these delicious cookie butter 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, or Biscoff. 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, like these pancakes, or caramel blondies. I wanted little pockets of flavor. I got what I wanted!
I envisioned a cookie butter chip cookie but even after freezing the cookie butter chips for 24 hours, they remain soft. Similar to the consistency of butter. Easily squished so not so great for cookies. Perfect for muffin batter. Or cake!
I make the chips with a pastry bag and a Wilton 12 piping tip but you could easily use a ziptop sandwich bag with the corner cut off. The chips 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.
Craving more muffins? Try:
For the Cookie Butter Chips:
- ½ cup cookie butter
For the Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- ¼ cup canola oil
- 1 large egg
- ½ cup milk
- frozen cookie butter chips
For the Cookie Butter Chips
- 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 ~3 hours if need be.)
For the Muffins
- Preheat oven to 400°F. Line 12 muffin tins with paper liners. Stir dry ingredients in a large bowl. Add milk, oil and egg and stir until just blended.
- Working very quickly, scrape frozen cookie butter chips off baking pan and into bowl. Fold into the batter, stirring gently but quickly and only until just combined.
- Fill muffin tins ~2/3 full and bake 15-20 minutes or until no impression is left when you press the top lightly.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 228Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 16mgSodium: 225mgCarbohydrates: 29gFiber: 1gSugar: 11gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: I think he likes these even better than I do. He said the muffins taste 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 anything…
Difficulty: Easy. If you can forget that there is a tray full of cookie butter in your freezer.