3 Ingredient Cookie Butter Cakes Recipe By Tasty Food

COOKIE BUTTER LAVA CAKES RECIPE BY TASTY

Steps:

• Make the cookie butter: In a food processor, combine the speculoos cookies and brown sugar and pulse until finely ground. With the processor running, slowly pour in the heavy cream and process until smooth. Transfer to a bowl and set aside. You should have about 1 cup.
• Make the lava cakes: Preheat your oven to 375°F (190°C) and place a rack on the lower third of the oven.
• In a large bowl, whip the egg yolks and eggs with an electric mixer on medium-high speed for 5 minutes, or until pale and fluffy. Add the sugar, vanilla and cookie butter and mix until just combined. Sift in the flour and mix again until incorporated and the batter is smooth.
• Grease 4 6-ounce ramekins with nonstick cooking spray and sprinkle with a bit of flour. Tilt the ramekins to coat evenly, then tap out any excess flour. Place the ramekins on a baking sheet and evenly divide the batter between the ramekins.
• Bake the lava cakes for 14-15 minutes, or until the edges are set and the center still jiggles slightly.
• Transfer the ramekins to a wire rack to cool for 5 minutes, then invert onto serving plates. Top each cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of crushed speculoos cookies. Serve immediately.
• Enjoy!

3-INGREDIENT COOKIE BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add 1/2 cup of the oats to a food processor and pulse until fine crumbs form. Add the cookie butter and egg to a large bowl and whisk until smooth. Fold in the ground oats and the remaining 1/2 cup whole oats until combined. Roll 2 tablespoons of dough into balls and place onto a baking sheet.
• Bake until the cookies are set and just turning golden brown around the edges, 13 to 15 minutes, Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

3-INGREDIENT COOKIE BUTTER CAKES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Empty half of Cookie Butter into a microwave safe bowl. Microwave for 50 seconds, stirring halfway. Set aside to cool while you prepare the egg mixture.
• In a large mixing bowl add sugar and 5 eggs. Beat with an electric mixer on high for 6 to 8 minutes, until tripled in size.
• With a rubber spoon, fold some of the egg mixture into the slightly cooled cookie butter. Gradually fold the cookie butter mixture back into the remaining egg mixture (this will help prevent the eggs from deflating) until fully incorporated.
• Pour batter into a greased 12-cup muffin tin.
• Bake in preheated oven for 15 minutes.
• Remove from oven, loosen the edges of each cake with a knife - invert the pan onto a wire rack. Melt additional cookie butter to drizzle on top.
• Enjoy!

BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy,
• Add the egg and milk, and continue beating until smooth. Set aside.
• In medium bowl, stir together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together.
• Turn the dough out onto a lightly floured surface and roll out to ¼-inch (¾ cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
• Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely.
• Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired.
• Decorate the cookies with the frosting, sprinkles, and candies.
• Enjoy!