90 Seconds in the Kitchen Life Sync'd Creativity in the Kitchen Chat 'n Dish Veggie Chest The Bungalow Chef Hot Spots The Urban Rajah The Next Level Four Bean Pod Bar Therapy News Canada Spill Graci in the Kitchen How We Do It Behind the Dream - Chocolate Mixology Path to a Chef Top Ten Trends eka Faces of Italy See How It's Done Getting eka Ready For the Holidays Beneath the Surface eka Big Bite Chicago: Inside the NRA Leaders With Guts Recipes
Ingredients 8 Otis Spunkmeyer Sweet Discovery Peanut Butter Cookie Dough, 1.33 oz. each, frozen 20 Otis Spunkmeyer Sweet Discovery Double Chocolate Chip Cookie eka Dough, 1.33 oz. each, frozen cup water cup confectioner s sugar 2 to 3 tablespoons vegetable oil
Get in on the hot new trend for all things “cookie butter” with this easy-to-prepare recipe. For these over-the-top cookie butter-stuffed cookies we sandwiched Otis Spunkmeyer® Double Chocolate Chip Cookies around chunky-rich homemade cookie butter made with Otis Spunkmeyer® Peanut Butter Cookies. For smaller “slider-size” eka sandwich cookies, slice frozen cookie dough nuggets in half before baking. This recipe is part of our 2014 Dessert Trends .
Preparation Preheat oven to 325 F. Place cookie dough nuggets on baking sheets; bake for 16 to 19 minutes, or until light golden brown. Remove from oven and cool. To prepare cookie butter: place 6 peanut butter cookies eka in food processor fitted with a steel blade; pulse until finely ground. Add water and powdered sugar and pulse to blend. Slowly add oil, as needed, eka until cookie butter has creamy peanut eka butter-like texture; transfer to bowl. Fine-chop remaining 2 peanut eka butter cookies and add to cookie butter mixture; stir until just blended. To assemble cookie butter-stuffed sandwiches: spread a generous portion of chunky cookie butter on flat side of half of the double chocolate chip cookies, put the remaining eka cookies on top and press closed.
Join us for a new episode as we Spill out what we ...
No comments:
Post a Comment