3 Ingredient Cookie Butter Cakes Recipe By Tasty
3-INGREDIENT COOKIE BUTTER COOKIES
Cookie butter is a creamy nut-free spread that's usually made from spiced Belgian cookies called speculoos. It's sold in jars in the peanut butter aisle. Here, we mix it with oats and eggs to make possibly the quickest, tastiest and most satisfying three-ingredient cookie ever.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 12 cookies
Number Of Ingredients 3
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.
DIRT DESSERT
My mom used to serve this yummy dessert, and I just loved it. It's so fun to eat and a snap to make. Add some gummy worms on top for the kids if you'd like. -Kristi Linton, Bay City, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping. , Spread 1-1/3 cups crushed cookies into an ungreased 13x9-in. dish. Layer with half the pudding mixture and half the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving. Serve with shaved white chocolate if desired.
Nutrition Facts : Calories 278 calories, Fat 13g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 316mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
3-INGREDIENT COOKIE BUTTER CAKES RECIPE BY TASTY
Here's what you need: cookie butter, sugar, large eggs
Provided by Tasty
Categories Bakery Goods
Yield 12 mini cakes
Number Of Ingredients 3
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!
Nutrition Facts : Calories 253 calories, Carbohydrate 22 grams, Fat 16 grams, Fiber 0 grams, Protein 4 grams, Sugar 13 grams
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- Grease a 7 inch round springform pan with PAM with flour (alternatively you can cut parchment paper to fit the pan and line pan with parchment paper). Preheat oven to 350°F.
- Beat eggs on highest speed with a stand mixer using the whisk attachment, until triple in volume, about 6 minutes. Make sure you beat the eggs long enough. This cake depends on the eggs. The egg batter should turn a very pale yellow and become quite thick. Add in sugar and beat for another 2 minutes.
- Measure out cookie butter into a large mixing bowl. Add in 1/3 of the egg mixture. Gently stir and fold with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Make sure you are stirring by hand gently with a spatula. Do not use a whisk and do not use a mixer otherwise you will deflate the eggs too much. Then add another 1/3 of egg mixture and stir again until no egg streaks remain. Scrape a few times from the bottom of your bowl to make sure there is no cookie butter that may have sunk to the bottom. Pour in remaining third and make sure to scrape the egg foam that sticks to the mixing bowl into your batter and stir until no streaks remain.
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