Am I the last one to discover the delicious trend that is cookie butter from Trader Joe’s? I can’t believe how good it is! The crazy thing is that I didn’t even try it whilst I was in the States, I bought a jar of chocolate cookie butter and a jar of regular and carried it from New York back to New Zealand before I tried it. I guess how could it not be amazing seeing as it’s made from cookies, but still. Dedication right there! 😉
For those of you who don’t have cookie butter or can’t get it where you live, I will be posting a recipe on how to make it from scratch soon, plus a recipe on how to make the special speculoos cookies for it too, although you can actually get them in NZ, so cool! But, I digress. This recipe is very similar to the one I have for the Chocolate Peanut Butter Lava Cakes, with just a couple of tweaks and of course a pile of cookie butter!
I also made a little video for you guys for this recipe, so if you’re more of a visual person than an instructions reading person then feel free to watch the video instead! I realised after making it that I should probably use glass bowls instead of metal/plastic so you can see what I’m doing soooo I went to Kmart that night and bought some! Next time, all will be clear… Har har har! I’m going to start doing some more videos because I know that they are really popular for other people and I think some of you guys will like seeing the process of the recipe being made so if you have any requests then let me know!
As I mentioned in my last post, I recently returned from 3 weeks in the US and an amazing experience at Everything Food Conference (if you just want the recipe or video, scroll down! ;)). It was honestly one of the best and most exciting experiences of my life – just in those 3 days I met so many amazing people and made so many amazing friends who are going through this wild blogging journey too and it’s wonderful to have that shared understanding. One of my new friends, Andrea from Follow Our Passion wrote a really nice piece on the Everything Food Conference so I will direct you to her site if you want an in-depth review of how the conference was, as I really believe she summed it up very aptly!
I also got to meet up with a couple of friends that I know from NZ and from my work with AFS whilst I was there and Danielle from 3D Tooling Science took me to Universal Studios and Harry Potter World in Orlando!!! OMG so amazing, it was like being in Diagon Alley and we got to ride the Hogwarts Express! Definitely a major highlight of the trip for me.
I hope you enjoy these lava cakes as much as my family did and keep rocking the cookie butter TJ’s, it’s like magic in a jar! Happy baking!
- 300g (10.5oz) bittersweet chocolate, chopped (or use chocolate drops)
- 150g (2/3 cup) butter, cut into pieces
- 3 eggs
- 3 egg yolks
- 1/4 cup brown sugar
- 1/2 cup caster sugar
- 3 Tbspn flour
- 6 heaped Tbspn peanut butter
- Cocoa powder for dusting
- Preheat the oven to 200°C (400°F) and grease a 6 cup texas muffin tin (or 8 dariole moulds) and sift cocoa powder over the greased muffin tin. Line the bottoms of each muffin cup with baking paper (this is important, otherwise the cake may stick to the bottom).
- Place the chocolate and butter in a microwave proof bowl, and microwave on low for 2 minutes. Stir well to combine and leave to cool for 5 minutes, or microwave for a little longer if it’s not all homogeneous.
- In a separate bowl whisk together all of the eggs and egg yolks and sugars until well combined. Add the chocolate and butter to this mixture and mix well.
- Add the flour and fold through until just combined, do not overmix.
- Using a cookie scoop, spoon one scoop of mixture into each muffin tin, then top each with a Tbspn of cookie butter. Spoon the rest of the mixture over the top of the cookie butter until each muffin cup is ¾ full. Don’t fill them up any further than this, or they may overflow when baking.
- Bake for 14 minutes or until the top springs back when lightly pressed. Whilst baking, the tops will puff up, but when you take them out of the oven the tops will fall back so that the cake will sit flat on a plate when served.
- Leave to cool for 5 minutes on a wire rack, then run a knife around the edge of each cake to help it turn out easily. Turn out on to the wire rack, then transfer to plates to serve with a bit of cream on the side, if you want.
- These won’t really keep, so they are best eaten straight away, but if you have any leftovers store them in the fridge and microwave them when you want to eat them. You won’t have the same molten lava effect, it will be more like a brownie but still good if you can’t eat them all at once!
- Alternatively, store the uncooked cakes at room temperature and then bake them just before serving.
- 300g (10.5oz) bittersweet chocolate, chopped (or use chocolate drops)
- 150g (2/3 cup) butter, cut into pieces
- 3 eggs
- 3 egg yolks
- 1/4 cup brown sugar
- 1/2 cup caster sugar
- 3 Tbspn flour
- 6 heaped Tbspn peanut butter
- Cocoa powder for dusting
- Preheat the oven to 200°C (400°F) and grease a 6 cup texas muffin tin (or 8 dariole moulds) and sift cocoa powder over the greased muffin tin. Line the bottoms of each muffin cup with baking paper (this is important, otherwise the cake may stick to the bottom).
- Place the chocolate and butter in a microwave proof bowl, and microwave on low for 2 minutes. Stir well to combine and leave to cool for 5 minutes, or microwave for a little longer if it’s not all homogeneous.
- In a separate bowl whisk together all of the eggs and egg yolks and sugars until well combined. Add the chocolate and butter to this mixture and mix well.
- Add the flour and fold through until just combined, do not overmix.
- Using a cookie scoop, spoon one scoop of mixture into each muffin tin, then top each with a Tbspn of cookie butter. Spoon the rest of the mixture over the top of the cookie butter until each muffin cup is ¾ full. Don’t fill them up any further than this, or they may overflow when baking.
- Bake for 14 minutes or until the top springs back when lightly pressed. Whilst baking, the tops will puff up, but when you take them out of the oven the tops will fall back so that the cake will sit flat on a plate when served.
- Leave to cool for 5 minutes on a wire rack, then run a knife around the edge of each cake to help it turn out easily. Turn out on to the wire rack, then transfer to plates to serve with a bit of cream on the side, if you want.
- These won’t really keep, so they are best eaten straight away, but if you have any leftovers store them in the fridge and microwave them when you want to eat them. You won’t have the same molten lava effect, it will be more like a brownie but still good if you can’t eat them all at once!
- Alternatively, store the uncooked cakes at room temperature and then bake them just before serving.
Chlo! This looks amazing!!! So jealous of the cookie butter. It was great meeting you at the conference and can’t wait until we see each other again. Fun times cooking and watching you bake! Thanks for the kind words