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Chocolate Cookie Butter Crunch banner

chocolate cookie butter crunch

This Chocolate Cookie Butter Crunch is the perfect combination of sweet, salty, rich, and tart. With each component of this dessert having a star moment in every bite, you get the enjoyment of each ingredient without losing the others. This is a dessert that feels appropriate any time of day: with a morning cup of coffee, afternoon tea, or a sweet treat after dinner. It has everything you could ask for in a dessert while being simple enough that anyone can make it. The Chocolate Cookie Butter Crunch is the perfect dessert to indulge in or share with friends and family.

Cookie Butter Crunch cookies served with raspberries.chocolate cookie butter crunch

Recipe developed by Lily Dooley, @pennyfeet

Serves: 20-25 pieces

Freezer Time: 1 hour

Cook Time: 10 minutes

Cooling Time: 10-20 minutes

Total Time: 1 hour 20 minutes

ingredients:

  • 3/4 cup Butter flavored Crisco (room temperature)
  • 1/2 cup Powdered sugar
  • 1 teaspoon Almond extract 
  • 1 teaspoon Salt
  • 1 3/4 cup Flour
  • 1 jar Cookie Butter
  • 2 10oz bags of Endangered Species Chocolate Premium Oat Milk Baking Chips 55% Cocoa
  • Small package of Raspberries

directions

  1. In a mixer on a low setting, combine Butter-flavored Crisco and Powdered Sugar until creamy.
  2. Fold in Almond Extract and Salt, then add the Flour slowly. The texture should be slightly sticky but still crumbly. Just enough to form into a ball by hand.
  3. Place the dough on plastic wrap and form into a small rectangle. About 1 inch tall, 6 inches long, and 3 inches wide.  Cover the dough completely with plastic wrap and place in the freezer for one hour. 
  4. After one hour remove dough and preheat the oven to 350 degrees Fahrenheit. 
  5. Cut the dough like a loaf of bread into 1/4 inch bars~ about 20-25 pieces. 
  6. Place cookies on a nonstick baking sheet and cook for 10 minutes. Watch your cookies close, you don’t want them to get brown on top. They will be overcooked. Just a slight hardening on the bottom of the cookie is perfect!
  7. Once removed from the oven, let the cookies cool on a wire rack for 10-20 minutes.
  8. Gently smear enough cookie butter to completely cover the top of each cookie.
  9. Bring a small amount of water to a boil. Place a glass or metal bowl on top of the pot and empty the bags of Endangered Species Chocolate Premium Oat Milk Baking Chips 55% Cocoa into the glass/metal bowl. This allows the steam to warm and melt your chocolate without burning it. Remember to stir the chocolate often. 
  10. Dip/coat the cookie in chocolate then return to a wire rack to drain any excess chocolate (if there could ever be such a thing as excess chocolate!). 
  11. Place the wire rack with cookies in the freezer to cool.
  12. After the cookies are cooled, store them in a container and freeze until they are ready to be served.
  13. Serve Chocolate Cookie Butter Crunch cookies with raspberries and powdered sugar sprinkled on top for a perfect combination of sweet, salty, rich, and tart.

enjoy!

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