Bready or Not: Cookie Butter-Chocolate Chip Cookies
I like to say that cookie butter makes everything better. I would also add that rainbow sprinkles make everything better. These cookies feature both cookie butter AND rainbow sprinkles, and will absolutely blow your mind.
The recap, as there is always someone discovering cookie butter for the first time: it’s an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.
Cookie butter makes things taste like cookie dough. That’s outright magical when paired with chocolate. These cookies are especially pretty as they include white and brown chips along with the sprinkles.
Customize the sprinkles based on the season or reason. Red and green for Christmas, pink and/or red and/or white for Valentine’s, favorite sports team colors, whatever. Of course, basic rainbow sprinkles are always a great choice!
Modified from Food Network Magazine December 2022.
Bready or Not: Cookie Butter-Chocolate Chip Cookies
Equipment
- large cookie scoop
- baking sheet
- parchment paper
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Tablespoons unsalted butter room temperature
- 1/2 cup smooth cookie butter such as Biscoff or Speculoos
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup milk chocolate chips
- 3 Tablespoons sprinkles plus more for topping
Instructions
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter, cookie butter, and both sugars until they are light and fluffy. Add the eggs one at a time. Add the vanilla.
- Gradually stir in the dry ingredients to form a cohesive dough. Fold in both kinds of chips along with the sprinkles. Cover the dough and chill in the fridge at least 2 hours, or up to a few days.
- Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Pour some sprinkles into a bowl.
- Use a scoop or spoon to shape the dough. Dip the top into the sprinkles and compress to coat. Place spaced out a few inches on sheet–they will spread!
- Bake 11 to 12 minutes, until set and golden. Let them cool for about 5 minutes on the sheet, then transfer them to a cooling rack. Store them in a sealed container at room temperature.
OM NOM NOM!
2024 Conventions
Greetings! I haven’t posted anything beyond Bready or Not in a while, with good reason–I’ve been inordinately busy. Things are happening. Good things. Things I hope to share more about very soon.
Right now, I have a chance to catch my breath. This gives me an opportunity to share some other good news–I’m taking part in many cons this year! June in particular will be a busy month for me.
Here are the current plans:
4th Street Fantasy in Minneapolis: June 14-16
I don’t know if I’ll have panels, but I’ll be in attendance nevertheless, happy to chat and likely with some cookies on my person. Do note that I’ll be vigilant about masking, not simply because this convention requests it, but because I’m committed to another convention days later…
Origins Game Fair in Columbus, Ohio: June 19-22
I’m a special guest author at Origins this year! I’ve never been to this fair before, but I’ve heard great things. It looks like a smaller version of Gen Con, which is good, because Gen Con was way too much for my sensitive brain to handle. This will be my first time in Columbus! And there’s a cheese shop right near the convention! Yay!
World Fantasy Convention in Niagara Falls, NY: October 17-20
This is so far out, I’m still not fully sure when I’m arriving or leaving, so regard those dates as a rough estimate. I’ve only been to New York State once before, to the big city, and I’ve always wanted to see the falls. Much excitement! World Fantasy Cons are among my favorites because they are big and yet intimate at the same time. I hope to see a lot of people here that I haven’t seen in years.
#SFWAPro
Read MoreBready or Not Original: Apple Bundt Cake with Apple Cider Caramel Glaze
This Cider Bundt Cake is part of a series of apple cake experiments that will be on Bready or Not over the next while. They are all just a bit different.
The thing that really sets this cake apart is the Apple Cider Caramel Glaze. Oh boy, this glaze. It’s truly thick, luscious caramel. The cake by itself is fairly standard–this glaze elevates it to star status.
Even better, you’ll likely have some glaze leftover. Store it covered in the fridge and use it in the coming days. Warm up a portion to make it pliable, then use it for dipping apples or cookies, or to top ice cream… or just eat it straight or add even more to the cake slices. Just don’t you dare let it go to waste.
Bready or Not Original: Apple Bundt Cake with Apple Cider Caramel Glaze
Equipment
- large bundt pan
- nonstick spray with flour
- cooling rack
- medium saucepan
Ingredients
Cake
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 1 Tablespoon vanilla extract
- 3 large eggs room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 cup buttermilk or soured milk (see note)
- 3 medium baking apples peeled and grated or finely diced
Apple Cider Caramel Glaze
- 1 cup nonalcoholic apple cider
- 1 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 1/4 cup half & half
Instructions
- Preheat oven at 325 degrees. Apply nonstick spray with flour to a large bundt pan.
- In a large bowl, beat together butter, both sugars, and vanilla extract, until fluffy. Scrape down bottom of bowl. Add eggs, beating well after each addition.
- In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, and cardamom. Gradually add the dry ingredients to the butter mixture, pausing to add the buttermilk at several points. Scrape the bottom of the bowl, then fold in the apple pieces.
- Scoop batter into the prepared pan. Even it out. Bake until a toothpick inserted into the cake comes out clean, 50 to 60 minutes. Let cool in pan for 20 minutes, then invert onto a rack to completely cool before making the glaze.
- In a medium saucepan, bring the cider to a low boil and keep it there for about 4 minutes, watching it closely to bring down heat if necessary to ensure it doesn’t boil over. Add the brown sugar, butter, and half & half, then bring to a boil for another 2 to 4 minutes, until it has thickened. Remove from heat to set and cool for about 15 to 20 minutes. While the caramel is still warm (if it’s not warm, heat it again gently to make it pliable), drizzle it over cake. (If you have any caramel leftover, let it cool and then refrigerate it for other delicious uses!)
- Let cake set in fridge. Keep covered under a dome or individually slice and wrap for storage, keeping it in the fridge. It'll keep for at least 5 days.
OM NOM NOM!
Notes
Bready or Not: Brown Sugar Pie Bars
If you have a major sweet tooth (like me), these indulgent Brown Sugar Pie Bars may blow your mind with their deliciousness. Seriously, these things are unique and they are amazing.
The base is similar to shortbread, nice and simple. The topping is like the filling for Pecan Pie without the pecans–or corn syrup, which is usually the sweetness and glue for such pies.
There’s no need to boil the filling or doing anything fussy. During the baking process, the top will essentially boil and caramelize. That creates a kind of crust that adds to the textural delight of every layer of these bars.
Modified from Better Homes & Gardens Christmas Cookies 2021.
Bready or Not: Brown Sugar Pie Bars
Equipment
- 13×9 pan
- aluminum foil
- nonstick cooking spray
- food processor
Ingredients
Crust
- 1/2 cup unsalted butter 1 stick
- 1 1/2 cups all-purpose flour
- 3 tablespoons white sugar
- 1/2 teaspoon fine sea salt
Filling
- 3 large eggs room temperature
- 3 1/3 cups light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter melted (1 stick)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven at 350 degrees. Line a 13×9 pan with aluminum foil. Apply a coating of nonstick cooking spray. Dice up the butter into chunks.
- In a food processor, pulse together the flour, sugar, and salt. Drop in the butter and pulse until the mix looks crumbly. It will not be cohesive. Pour everything into the prepared pan. Use the heel of a hand to press it into an even layer across the bottom.
- Bake the crust for 15 to 18 minutes, until it is lightly brown. While that is cooking, make the filling.
- In a large bowl, lightly beat the eggs. Mix in the brown sugar, cinnamon, salt, melted butter, and both extracts. Scrape the bottom of the bowl to ensure everything is combined. Pour the filling over the hot crust.
- Bake for 35 to 38 minutes, until the middle has only a slight jiggle. The filling may form large bubbles near the end of baking but they do not need to be popped. Let the pan cool to room temperature.
- Use the foil to lift the contents onto a cutting board. To make neat bars, use a knife to slice off the very edges, reserving these especially-candied portions for later enjoyment. Slice the rest into small squares. The bars can be stored in a sealed container at room temperature.
OM NOM NOM!
Bready or Not: Spiced Apple Scones
These Spiced Apple Scones make for a delicious breakfast. They are great fresh, but they can also be frozen for a convenient meal on the go later in the week.
These are not super sweet. There is enough sugar inside to elevate them above what Americans regard as a biscuit; the glaze not only adds some sweetness, but a texture for contrast. If you want these plainer, just omit the glaze!
If you don’t have pie spice, just use cinnamon with perhaps a sprinkle of nutmeg.
Greatly modified from Bake from Scratch Magazine September/October 2023.
Bready or Not: Spiced Apple Scones
Equipment
- baking sheet with parchment or scone pan
- knife or bench knife
Ingredients
Scones
- 2 cups all-purpose flour plus more for surface
- 1/4 cup white sugar
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons pie spice
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 6 Tablespoons unsalted butter cut into cubes and cold
- 1 teaspoon vanilla extract
- 1 cup half & half or milk, plus more for tops if desired
- 1 medium baking apple (about 120 grams) peeled and diced
Glaze
- 1 cup confectioners' sugar plus more if needed
- sprinkle pie spice
- 1 Tablespoon half & half plus more if needed
- 1/2 teaspoon clear vanilla extract
Instructions
- Preheat oven at 375-degrees. Line a baking sheet with parchment paper or pull out a scone pan.
- In a big bowl, stir together flour, sugar, baking powder, pie spice, salt, and baking soda. Cut in the butter, mashing it until it resembles coarse crumbs. Pour in the vanilla and half & half, stirring until just combined. Fold in the diced apple.
- If using a baking sheet to bake, flour a work space. Flour hands and fold and pat the dough into a thick disc. Use a knife or bench knife to slice it into 8 wedges. Move wedges, spaced out, onto baking pan. Alternatively, press dough into scone pan to evenly fill each hole. Whichever method is used, chill scones for about 15 minutes.
- If softer scones are desired, measure out a tablespoon of milk and brush that atop the scones. If crisper tops are wanted, leave the scones be.
- Bake scones until tops are golden brown, 15 to 20 minutes. Let cool for about 20 minutes.
- Make the glaze. Whisk together confectioners’ sugar, a sprinkle of pie spice, half & half, and clear vanilla until they achieve a thick but oozy texture. Drizzle over scones.
- Enjoy scones right away, or store at room temperature in a sealed container for up to 2 days. They can also be frozen and thawed for later enjoyment.
OM NOM NOM!
Bready or Not: Gooey Butter Bars [Cake Mix Variation]
A few months ago, I shared a time-consuming yeast-based recipe for making St. Louis Butter Cake. I continue to explore different takes on this Missouri classic, and this time around, the Gooey Butter Bars use convenient cake mix! (If you’re more interested in cookies than cake, I can also point you towards a Bready or Not guest post from Dan Koboldt back in 2018 where he shared Gooey Butter Cake Cookies that also use cake mix.)
![Bready or Not: Gooey Butter Bars [Cake Mix Variation]](https://www.bethcato.com/blog/wp-content/uploads/2024/01/Gooey-Cake-with-cake-mix2_sm.jpg)
To maximize the cheapness and convenience of this recipe, I used entirely Aldi ingredients. Their cake mix is as good as the name brands.
![Bready or Not: Gooey Butter Bars [Cake Mix Variation]](https://www.bethcato.com/blog/wp-content/uploads/2024/01/Gooey-Cake-with-cake-mix5_sm.jpg)
When it comes down to taste, I far prefer the yeast version. It is sweet and delicate with nuance–but it also takes a long time to make. This version is easy, but the sweetness could come across as cloyingly strong. So, keep that in mind in regards to your audience’s tastes.
![Bready or Not: Gooey Butter Bars [Cake Mix Variation]](https://www.bethcato.com/blog/wp-content/uploads/2024/01/Gooey-Cake-with-cake-mix4_sm.jpg)
Modified from Centennial Kitchen Fall Baking 2021 Magazine.
Bready or Not: Gooey Butter Bars [Cake Mix Variation]
Equipment
- 15x10x1 pan
- aluminum foil
- nonstick spray
Ingredients
Cake base
- 15.25- ounce yellow cake mix or white cake mix
- 1/2 cup unsalted butter softened
- 1 large egg
Top layer
- 8 ounces cream cheese softened
- 2 large eggs
- 4 cups confectioners’ sugar
Instructions
- Preheat oven at 350-degrees. Line a 15x10x1 inch pan (also called a jelly roll pan) with foil; apply nonstick spray.
- In a large bowl, stir together cake mix, butter, and egg, until they are crumbly. Pat the entire dough into the bottom of the prepared pan. It will be very thin and fiddly to work with.
- In the same bowl, beat together the cream cheese and eggs until they are fairly smooth; a few clumps are okay. Gradually mix in the confectioners’ sugar to make a cohesive mix. Spread on top of the crust.
- Bake for 25 to 30 minutes, until the middle is set and golden brown. Cool at room temperature, and chill in fridge to completely set.
- A reminder that this is called ‘Gooey Butter Cake.’ Cut pieces finger-sized. Some in the middle may be particularly gooey. If not serving immediately, move pieces to a lidded container and use waxed paper between the stacked layers. They will stay firmer and less-gooey if they are kept chilled.
