Cookie butter, for those of you who have not heard of it, is a mash-up of peanut butter and cookies which sounds almost too good to be true.
Combining sweet and savoury, it is the spreadable delicacy that has been taking America, the country that brought the world chocolate covered peanut butter, by storm.
As a fan of both peanut butter and cookies, I really cannot think of a better combination to have on my toast in the mornings. Not the healthiest option I’ll grant you but, for someone with an extremely sweet tooth and a love of anything nutty, it seems to have everything. However, unfortunately, it is not currently available in Scotland.
Undeterred, I take to the internet and eventually find a recipe that will allow me to make a home-made version of this American treat.
It seems extremely simple, which, if I am honest, worries me a little as, when I am cooking, an easy recipe usually means that something is bound to go wrong.
However, after gathering together my ingredients, I get started on making, what I hope, will be an accurate interpretation of this delicious mash-up.
I start by blending the nuts in a food processor for 10 minutes. I have decided to use cashews, however, you can use whatever nuts are your favourite. I then add in my ginger snaps, vanilla essence, cinnamon, olive oil and maple syrup and blend it all together for another 5-10 minutes, until it is creamy.
After these two simple stages the cookie butter is ready to serve. It turns out it really is that easy and, for those of you who just want to make yourself a jar of cookie butter, this would be the time to transfer it to a container and put it in the fridge for later.
However, not content to just accept that I have managed to make this recipe without messing it up, I decide to take things one step further by covering the cookie butter in chocolate and turning it into tasty home-made Reese’s pieces style sweets.
As I begin melting some dark chocolate in the microwave, I am plagued by the thought that I should just accept my success and call it a day. However, never one to turn down the chance of any form of chocolate treat, I keep going, hoping this new recipe direction will prove to be just as successful as my initial endeavour.
Once the chocolate is melted, I roll chunks of the cookie butter into balls and cover them in it before placing them on a plate in the fridge for an hour.
The sweets look fantastic and, when it is finally time to serve them, they are really tasty, with just the right balance between sweet and savoury.
So there you have it, a quick and easy recipe that produces delicious sweets every time. As far as I am concerned, it can only be a good thing.
If you would like to try making cookie butter chocolates follow the recipe below.
285 grams of cashew nuts (you can use an alternative nut if you would prefer)
150 grams of ginger snaps, broken into pieces
1 tablespoon of cinnamon
1 tablespoon of olive oil
1 tablespoon of vanilla essence
A drizzle of maple syrup (optional)
200 grams of dark chocolate (you can use milk or white chocolate if you prefer)
1 Process the nuts in a food mixer for 10 minutes until they are smooth and creamy
2 Add the ginger snaps, olive oil, cinnamon, vanilla essence and maple syrup
3 Blend the ingredients together well in the food mixer until smooth
4 Melt the chocolate in a microwave (you can melt it in a bowl over boiling water if you prefer)
5 Mould chunks of the cookie butter into balls and cover them in the melted chocolate
6 Place the chocolate covered sweets into the fridge for an hour and then serve
If you have got a weird recipe that you would like me to try email me. Alternatively, if you have tried making this recipe, why not let me know how you got on by leaving a comment in the box below.