Type what you have

Ingredients

• ✓ cookie butter
• crispy rice cereal
• corn snack
• graham cracker
• pecan
• butter
• cinnamon chip
• cinnamon-flavored crispy rice cereal

Instructions

1. 1 Combine Rice Chex, 1 cup Bugles, 1 cup graham cracker sticks, and 1/4 cup pecan halves in a large bowl.
2. 2 Melt cookie butter and butter in a saucepan over medium heat. Add 1/4 cup cinnamon chips and stir until smooth and well combined. Remove from heat and pour mixture over the cereal mixture. Stir gently to coat all pieces.
3. 3 Spread mixture out onto a parchment-lined baking sheet, separating any larger pieces. Allow to cool for about 15 minutes.
4. 4 Combine Cinnamon Chex with remaining 1 cup Bugles, 1 cup graham cracker sticks, and 1/4 cup pecans in a large bowl. Add to the cooled mixture and toss gently to combine.

By thedailygourmet

Ingredients

• ✓ cookie butter
• milk
• brown sugar
• cinnamon
• coffee

Instructions

1. 1 Heat milk and brown sugar in a small saucepan until frothy, close to simmering. Reduce heat to low. Whisk in cookie butter and cinnamon, then mix in coffee.

By LROwen

Ingredients

• ✓ cookie butter
• white sugar
• evaporated milk
• brown sugar
• butter
• marshmallow creme

Instructions

1. 1 Grease an 8-inch square baking dish.
2. 2 Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
3. 3 Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.

By TheJehosephat

Ingredients

• ✓ cookie butter
• butter
• vanilla sugar
• brown sugar
• shortening
• egg
• vanilla bean
• water
• baking soda
• all-purpose flour
• salt
• cinnamon chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cream cookie butter, butter, vanilla sugar, brown sugar, shortening, eggs, and vanilla bean together using an electric mixer in a bowl. Combine warm water with baking soda in a small bowl to dissolve; add to creamed mixture while mixing.
3. 3 Combine flour and salt in a separate bowl and add gradually to cookie butter mixture; mix well. Stir in cinnamon chips.
4. 4 Drop tablespoonfuls of dough onto ungreased cookie sheets; use your fingers to form into peaked meringue shapes.
5. 5 Bake in the preheated oven until edges are set, 8 to 9 minutes. Remove from the oven and let stand for 1 minute before transferring to a wire rack to cool completely.

By Melissa Liardi

Ingredients

• ✓ cookie butter
• bread flour
• white sugar
• active dry yeast
• salt
• milk
• egg
• butter
• vegetable oil

Instructions

1. 1 Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes.
2. 2 Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours.
3. 3 Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time.
4. 4 Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top; trace the rim with a sharp knife to cut dough into an 8-inch circle.
5. 5 Line a baking sheet with parchment paper and slide the circle onto it. Warm cookie butter briefly in the microwave to make it easier to spread. Spread 1/3 of the cookie butter over the dough circle.
6. 6 Repeat with 2 more pieces of dough and remaining cookie butter. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle.
7. 7 Invert a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths.
8. 8 Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.
10. 10 Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.

By Carla Maria

Ingredients

• ✓ cookie butter
• ✓ cookie butter
• belgian cookie
• butter
• cream cheese
• white sugar
• vanilla extract
• ginger
• egg
• toffee baking chip
• sour cream
• toffee baking chip

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Wrap the bottom of a 9-inch spring form pan with aluminum foil to create a water-proof barrier.
2. 2 Pour water into a large baking pan, filling it 1/2 inch deep, and place it in the oven to create a water bath.
3. 3 Set aside 6 cookies for the topping. Break up the remaining cookies and place in a blender. Pulse several times until the cookies have turned into uniform crumbs.
4. 4 Combine softened butter and cookie crumbs in a bowl using a fork or pastry knife. Add mixture to the prepared springform pan and evenly press them into the bottom to form a crumb crust. Refrigerate while preparing the filling.
5. 5 Combine cream cheese, sugar, cookie butter, vanilla extract, and ground ginger in the bowl of an electric mixer. Mix to combine on medium-high speed; mixture will be quite thick. Add eggs one at a time, beating well after each addition. Scrape the bowl with a spatula as needed. Stir in toffee chips.
6. 6 Remove springform pan from the refrigerator. Pour filling on top of the crust, using a spatula to even out the top. Carefully place springform pan into the water bath, adding more hot water if necessary.
7. 7 Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until the top of the cheesecake is golden brown, 50 to 60 minutes. Add more hot water as necessary, since there will be some evaporation.
8. 8 Remove cheesecake and place on a wire rack to cool to room temperature, about 1 hour.
9. 9 Whisk sour cream and 1/2 cup cookie butter together to make the topping. Spread topping on top of the cheesecake and garnish with 1/2 cup toffee chips. Crumble reserved cookies over on top. Refrigerate for at least 4 hours before serving.

By Bibi

Ingredients

• ✓ cookie butter
• butter
• brown sugar
• white sugar
• peanut butter
• all-purpose flour
• egg
• baking soda
• baking powder
• salt
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter, brown sugar, and 3/4 cup white sugar with an electric mixer in a large bowl until smooth. Add cookie butter and peanut butter; beat until fluffy. Mix flour, egg, baking soda, baking powder, and salt into butter mixture until dough comes together. Roll dough into teaspoon-size balls.
3. 3 Spread 1/3 cup sugar into a shallow dish. Roll dough balls in sugar to coat and arrange onto the prepared baking sheet. Press the top of dough balls twice with a fork in a crosshatch shape.
4. 4 Bake in the preheated oven until golden brown, about 12 minutes.

By mtpgroove1