Sentences with phrase «about cookie butter»

But, my friends kept talking about cookie butter.

I love your animated gifs haha, I'm imagining the slice of cheesecake with little wheels on it I can't believe I didn't know about cookie butter — I must find it in the UK!

And bummer about the cookie butter!

Not exact matches

Let me know what you think about the creaming method... it definitely helps with all of the butter that her cookies have.

I don't know about cookie but I can not freaking wait until PEANUT BUTTER fudge time.

I poured through some recipes for cookies with almond butter, but then I thought bars are just so much easier and I'm all about easy.

>> Before I was... Read More about Paleo Almond Butter Cookies -LCB- Flourless, Gluten - Free, Clean Eating, Dairy - Free -RCB-

Gingersnap Cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes).

500 ml (2 cups) whole cream 1 x 397g (14 oz) can sweetened condensed milk, chilled 2 tsp vanilla extract 200g (7 oz) dark chocolate 150g (about 5 oz or 2/3 cup) Biscoff spread (cookie butter) 2 large or 4 small meringues — about 1 cup when crumbled

And if you do try these Chocolate Flourless Peanut Butter Cookies, I love hearing about it!

Slowly add the flour mixture to the butter mixture.Using a tablespoon scoop, drop cookies about an inch from one another onto prepared baking sheet.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

One thing about these Chocolate Chip Peanut Butter Cookies, besides the fact that they are absolutely irresistible, the dough has to be refrigerated for at least 8 hours, but don't let that stop you.

When I went into my kitchen to investigate, I found a 1/2 jar of almond butter leftover from a cookie order, 1/4 of a Trader Joe's Pound Plus dark chocolate bar, about 10 half - bags of nuts, and 24 ounces -LRB-!)

What I love most about these healthy peanut butter cookies is that there's 5g of protein per cookie!

I love a good peanut butter cookie; there's just something about it that just screams comfort food and grandma.

Let me tell you about this cookies, personally I love peanut butter so much, just like the name is nutty and great over toast, but the smell of the cookies baking is just amazing, my hold house had a warm and incredible delicious smell, adictive and amazing.

While I'm never shy about pulling out the mixer and creaming up some butter and sugar for a cake or for cookies, I do love a recipe where I can just stir it all together with a spoon.

I just finished making those Butter Cookies which you wrote about awhile ago.

I spoke about how amazing Better Body Food's products are in my 3 - ingredient Peanut Butter Cookies and this Stovetop Oatmeal Raisin Cookie Granola.

So these are in the oven right now and I just wanted to say that we may have different sized cookies because I used about 3/4 of the amount you listed and I had way too many cookie crumbs / butter mix left over!

This flight is relatively short and mid-morning so I'm thinking about making: a toasted PB+J with delicious forest berry jam I picked up last week and chunky, organic peanut butter from Sunridge Farms with a large frosty sparkling seltzer water to keep me lively and hydrated, and a chocolate chip cookie (one for me, and a few to share).

Please don't change anything about your site... it's what makes me so gleeful when I pull my (now famous) peanut butter cookies out of the oven and proudly exclaim «They're Deb's recipe!».

I do not like peanut butter cookies ever, but something about this recipe spoke to me and I made it and half the cookies are gone.

Like, friends who are meh about peanut butter were suddenly addicted to these cookies and could not stop grabbing for just one more.

-- and it gave me a chance to audition a three - ingredient peanut butter cookie a friend had told me about that was curiously absent in flour, butter, baking powder or baking soda and even salt.

I don't know what it says about me because I skip through a post about peanut butter cookies to look at photos of your kid (s), but I do.

The almond butter dough is sweet, soft, and chewy, and when you load that perfect dough with dark, rich chocolate chips, they're just about cookie perfection.

However, these Low Carb Peanut Butter Cookies are about as easy as it gets!

Many years ago my sister - in - law told me about a cookie recipe that used 1 cup peanut butter, 1 cup sugar, and 1 egg.

3/4 cup pecans (3 ounces), toasted and cooled, plus about 32 pecan halves (3 ounces) 2/3 cup plus 2 tablespoons confectioners sugar 1 1/4 cups all - purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick (1/2 cup) unsalted butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round cookie cutter

I wouldn't want anyone to be turned off by my comment about the greenish tint to the inside of the cookie, because these are a great alternative to a peanut butter cookie.

So any cookie that combines dark chocolate, peanut butter and banana is something I am 100 % all about.

But these cookie butter crescents help me forget about that for just a little bit!

But what about cookies full of chocolate chips, white chocolate chips, peanut butter chips, coconut, heath bits, tortilla chips, and pretzels?

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mibutter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 miButter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

In an effort to see if anyone could tell that these were indeed HEALTHIER cookies, I brought both a vegan batch (made with coconut oil and a flax egg) as well as a regular batch (made with butter and an egg) to a group of about 12 guys.

Crust 2 5.3 - ounce (150 gram) shortbread cookie packages (to yield 1 3/4 to 2 cups shortbread cookie crumbs) 2 tablespoons granulated sugar 1/4 teaspoon coarse or kosher salt 3 tablespoons unsalted butter, melted (see note about butter amount)

Today I decided to tell you about a great tasting cookie called Peanut Butter Oatmeal Chocolate Chunk Cookies.

The three things I love about this recipe are, # 1 You get to use sel gris, french grey sea salt, in a cookie dough with unsalted butter, # 2 You get to pound the dough with your rolling pin and # 3 You don't have to be neat, oh and one more, Accuracy doesn't count!!!!! I played -LSB-...]

Brown Butter Cookies Brown butter wasn't in my culinary radar until about three monthButter Cookies Brown butter wasn't in my culinary radar until about three monthbutter wasn't in my culinary radar until about three months ago.

FOR THE CRUST 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers or Oreos with cream scraped off) 5 tablespoons unsalted butter, melted 1/4 cup sugar

But what amazes me most about these little puppies is that despite their lack of flour, baking soda / powder, butter and refined sugars, they puff up beautifully as though they were... yes, almost a customary cookie.

But I've heard such great things about chickpea cookies AND you know I love anything peanut butter.

If you don't want to take the time to make your own caramel, you can easily just take about 1/2 cup caramel topping that has been heated up and stir in the cookie butter until smooth.

I have made flour-less peanut butter cookies in the past, which were all disappointing so I was a little skeptical about these, but they were an wonderful surprise.

As soon as I laid eyes on her Gluten Free Peanut Butter Cookies, I was instantly transfixed and couldn't stop obsessing about how to make them mine, all mine — Mu - Ah, Ha - Ha - Ha!!

But what about the donuts and cookies and chocolate peanut butter anything?

Ingredients: Yield - About 30 cookies 1 cup vegetable shortening or unsalted butter 3/4 cup brown sugar 3/4 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon baking soda 2 cup ap flour 1 cup bran flakes (Raisin Bran with raisins removed) 1 cup mini semisweet chocolate chips

1 bag (1 — 1/2 cups) crushed Oreo cookies 1/4 cup melted butter 6 cups strawberry ice cream (divided)-- about one carton 3 ounces softened cream cheese 3/4 cup powdered sugar 4 ounces Cool Whip