11 Dec
2013

Dark Chocolate Butterscotch Pudding Cookies for the 2013 Food Bloggers Cookie Swap.

It is probably no surprise to anyone that dessert is one of my favorite parts of any meal, which is why I was so delighted to participate in this year’s great food bloggers cookie swap. The food bloggers cookie swap supports Cookies for Kids’ Cancer. How could I say no!!

For the cookie swap I decided to make butterscotch pudding cookies dipped in dark chocolate.

Butterscotch Pudding Cookies? It’s a super-moist, tender brown sugar cookie with instant butterscotch pudding and butterscotch chips added to the mix. It’s kind of like butterscotch heaven, in my mind. The cookies themselves are not super-sweet, but rather tender with subtly vanilla and brown sugary. The dark chocolate ganache is very minimally sweet, but oh-so-tasty.

Lesson learned: chocolate-dipped cookies are much more rich and satisfying than non-chocolate-dipped cookies.

Dark Chocolate Butterscotch Pudding Cookies

Ingredients

1 cup unsalted butter, room temperature

3/4 cup dark brown sugar

1/4 cup granulated sugar

1 (3.4 oz.) package of butterscotch pudding mix

2 large eggs

1 tsp. vanilla extract

2 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup butterscotch chips

Dark Chocolate Ganache

6 ounces dark chocolate chips

1/2 cup heavy cream, plus 2 tbsp.

Pinch of fine-grain salt

Chocolate sprinkles

Instructions

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.

In a medium bowl, whisk together flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy.

Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.

Slowly add in the dry ingredients until just combined. Fold in the butterscotch chips with a spatula.

Drop cookies onto baking sheet with a cookie scoop and bake for 10 minutes or until slightly golden around the edges.

Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.

Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan; take the cream off the heat just before boiling. Pour the cream over the chocolate chips and add the salt; allow to sit for 5 minutes. Stir until the ganache is smooth.

Once the ganache is totally cooled dip half of each cookie in melted chocolate then cover in sprinkles, transfer the cookie to parchment or wax paper. Repeat the process until all of the cookies are half dipped in chocolate and sprinkles. Place in the refrigerator to set for at least 30 minutes.

23 Oct
2013

When I ate one of these cookies, suddenly everything in life made sense. Well, maybe not everything. 

Like if you told me that at age 40 I’d be writing many fragmented and run-on sentences about the food I love to eat on the internet, sharing my life everyday with some invisible internet friends and taking pictures of things I’m about to put in my mouth… I would have clichély laughed in your face. In fact, I still am sort of laughing.

Have you tried Trader Joe’s Cookie Butter?

It is a “deliciously unusual spread reminiscent of gingerbread and made with crushed biscuits”. I’ll clarify for you, just like the little biscuit cookies you get on Delta flights (aka Biscoff cookies)?  This spread tastes exactly like it.

My thoughts on “Cookie Butter” the flavor is amazing.  I love gingerbread.  I think some might have a problem with the texture — it was almost too smooth. When I first dug in, I was comparing it to peanut butter (which I prefer crunchy).  Since I did love the flavor, I decided it would be perfect in a cookie.

I was right so right.

Cookie Butter Chocolate Chip Pretzel Cookies

Ingredients

1/2 cup (1 stick) butter

1/2 cup Trader Joe’s Speculoos cookie butter or Biscoff spread

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 tsp. vanilla extract

1/4 tsp. salt

1/2 tsp. baking soda

2 cups all-purpose flour

Milk – as needed

1/2 cup chopped pretzels

1/2 cup chocolate chips

Instructions

Preheat oven to 325 degrees.

Melt butter and cookie butter in a microwave-safe bowl in microwave in 30 second increments. When fully melted, mix butter and cookie butter until fully combined. Set aside and let cool.

Place cooled cookie butter mixture in large mixer bowl and cream with sugars.

Mix in vanilla extract and eggs.

Add in flours, salt, and baking soda. If dough is crumbly, add milk until dough achieves desired consistency.

Scoop dough onto cookies sheets. Bake for 9-11 minutes or until set and slightly underdone.

Let cool on cookie sheet for 2 minutes then transfer to wire rack.

Store in an air tight container.

Enjoy!