I know, I know... Cookie butter came out at the holidays. And yes, I know it's amazing, life-altering, game-changing, etc.
So I finally bought some. The butter, for those not in the know, is made from ground up speculoos cookies. It's kind of like a savory, thick, graham cracker/gingerbread-y peanut butter.
Don't hurt me-- it didn't change my worldview. I didn't take to it with a spoon (like I would with Nutella or almond butter). So there I was, jar in hand, going meh... what was I do to?
With the savory spiciness... perhaps it would bake well?
Bingo! Swapped for peanut butter in banana muffins, studded with chocolate chips. That's a game-changer.
The cookie butter comes through with just the right amount of warmth and kick, but is balanced by the sweetness of the banana. The amazing thing is that there's no heaviness to the muffin, like there would be with peanut butter-- surprising, given that the cookie butter is thicker than the former.
Consider the game changed.
Cookie Butter Banana Chocolate Chip Muffins
Inspired by Cookie Butter and Great Coffee Cakes, Sticky Burns, Muffins, and More
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup butter, softened
1/2 cup Trader Joe's Cookie Butter
1/2 cup dark brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1/2 cup plain Greek yogurt
2 very ripe bananas, mashed
1 cup mini chocolate chips
Preheat oven to 350F. Line muffin cups with paper liners.
In a bowl, whisk together the dry ingredients. Set aside.
In a stand mixer, combine the bananas, sugars, cookie butter, and yogurt. Once well mixed, add egg and vanilla; mix. Slowly add in the dry ingredients-- batter will look fairly wet. Fold in the chocolate chips.
Fill each muffin cup 3/4 full. Bake 25 minutes, until muffins spring back to the touch. Allow to cool completely, and serve with more cookie butter!