It's always been said that the first step in addressing a problem is to admit you have a problem. So I will come clean to all of you right now. I have an all-consuming, and probably unhealthy, love of cookie butter.
What gets me out of bed every morning is not the beautiful sunshine, but the thought that a few steps away is my jar. And with a few strokes of my butter knife, I can slather it on my whole-wheat toast. At night, while watching men and women give it their all on "American Ninja Warrior," I dream not of conquering obstacles but of dipping my spoon into the jar for a big gloppy wad of the stuff.
Yes. I have a problem. But as Diana Ross crooned in her '70s hit "Love Hangover," "if there's a cure for this, I don't want it, don't want it."
Instead, I will work with my obsession and try to find a way to squeeze it into my life in every conceivable way possible. (Cookie butter toothpaste?)
Cookie butter, for those unfamiliar with this paste of the gods, is a peanut-butter-like substance made up of those Belgian biscuit-like cookies given out on Delta Airlines flights. It's available at either Trader Joe's or in our local stores under the Biscoff brand. You can't find the Biscoff Cookie Spread everywhere in town. I've had the best luck at Wal-Mart and some Hornbacher's locations.
I first got wind of cookie butter when I saw a post on Pinterest for Cookie Butter Mug Cake. I was intrigued enough to buy it and test it out for a possible segment of "The Great Indoors." However, the mug cake was kind of gross, despite the yummy flavor of the cookie butter. So I was left with a nearly full jar of the stuff in my cabinet. That's when my downward cookie butter spiral began, one spoonful at a time.
But then I found another way to use the cookie butter-in a blondie. I found this recipe at Sally's Baking Addiction, a fabulous site with wonderful recipes. But I changed a couple of things. I put dark chocolate chips instead of white chocolate chips in my blondies, and I chose to spread extra cookie butter on top of the blondies as a frosting. Did I mention I have a problem with this stuff? I found the frosting just amped up the cookie butter flavor.
Watch our video to see how easy this is to make. It required no electric mixers and baked in under a half-hour. Yum, yum, yummity yum.
Now, if I could just figure out how to make that toothpaste.
Cookie Butter Blondies with Dark Chocolate Chips and Cookie Butter Frosting
(Recipe inspired by Sally's Baking Addiction, but altered since Sally obviously doesn't have as big an addiction to cookie butter as I do.)
1 cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
5 tablespoons (⅓ cup) unsalted butter, melted
1 cup light brown sugar, packed
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 cup Biscoff spread (or Trader Joe's Cookie Butter), separated
1¼ cups dark chocolate chips
1-2 teaspoons milk or water
Preheat oven to 350 degrees. Spray pan onto 8-by-8-inch baking pan.
In a medium-sized bowl, toss together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in ½ cup Biscoff spread.
Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the chocolate chips.
Spoon the batter into the prepared baking dish. Bake for 20 to 25 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely.
Once cool, mix remaining ½ cup cookie butter with 1-2 teaspoons of milk or water. Stir until the consistency of frosting. Spread on blondies. Garnish with a few chocolate chips.
Make ahead tip: These blondies stay fresh at room temperature for 1 week, so you can make them a few days in advance. Blondies freeze well, up to 3 months. Thaw in the refrigerator before serving.
Watch "The Great Indoors" with Tracy Briggs every Thursday on www.inforumtv.com.