Do you SEE that?
I’m fairly positive you do.
No one in their right mind would skim past a product that clearly says “COOKIE. BUTTER.”
Food bloggers tell no tales, folks. That stuff is the real deal. And after hearing about it from Jessica at How Sweet It Is, I drove my booty to the nearest Trader Joe’s (just so you know, I could live there) and searched aisle after aisle for it, maybe even tearing up when I thought I couldn’t find it… until I did.
Then I was worried I’d find this spectacular jar of happy and it’d be like, $10 and I’d cry because I cannot justify spending $10 on a jar of food.
But it was $3.69. TJ’s is always looking out for me, I swear.
I bought it and died and went to heaven and then was sent back to earth to make something positively genius with it. God practically threw this at me and demanded my entrance to heaven would be based on making something kick-ass AWESOME with it.
So I did.
Blondies were the only thing I knew.
Blondies are pretty much my life.
Gingerbread Cookie Butter Blondies *inspired by the Salted Butterscotch Blondies recipe
2 cups brown sugar (I used light, but dark can be substituted)
2/3 cup butter
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
Sprinkle of ground allspice
1/2 tsp ground ginger
About 1/2-to-2/3 cup Trader Joe’s Cookie Butter
2/3 cup white chocolate chips
1. Preheat oven to 350 degrees F. Lightly grease an 8×8 inch baking pan with cooking spray and set aside.
2. In a medium saucepan, bring the butter and brown sugar together and melt over medium heat, stirring constantly–do not boil. Allow mixture to cool slightly. Meanwhile, place cookie butter in a microwavable bowl and zap for about 15-20 seconds to slightly melt (this will make it a lot easier to swirl into the blondie batter in a second).
3. Stir in vanilla extract, the eggs–one at a time–followed by the spices, baking powder and salt, and one cup of flour at a time until a soft dough has formed. Pour half of the blondie batter into the prepared pan.
4. Drop Tablespoonfuls of melted cookie butter on top of the blondie batter in the pan; swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips. Pour remaining blondie batter on top of swirled mixture; top with remaining cookie butter, swirl into blondie batter again, and top with remaining white chocolate chips.
5. Bake blondies for about 25-30 minutes or until center is set and the edges are lightly golden; do not overbake. Blondies will continue to cook slightly after being removed from the oven. Cool completely on a wire rack, then cut into squares and serve. Store airtight.
As I’m sure you’re wondering, this cookie butter tastes identical to one of my favorite “inventive” snacks growing up as a kid. One day I smeared creamy peanut butter on top of cinnamon graham crackers and I was HOOKED. It’s the easiest but most deliciously sweet & spicy treat EVAH. Therefore, this buttah has a delicious cinnamon spice flavor but the consistency of peanut butter. It’s really one of a kind and positively wonderful–for $3.69, it’d be really dumb not to try this and bury yourself in gingerbread-y goodness.
No peer pressure or anything. I don’t believe in that.
Enjoy these, and Happy Monday! I’ve got loads of new recipes this week to share with you!