Yes, you read that correctly, c-o-o-k-i-e b-u-t-t-e-r! I was first introduced to this decadent spread this past summer while trolling about on Pinterest. It's basically like peanut butter, but the peanuts are replaced with cookies!! Mad genius!!
My Mother-in-Law, Evelyn, is a wonderful baker. Every Christmas she bakes all her traditional desserts - we're talking about a dozen different items. My Father-in-Law, Jim, probably burns through several tanks of gas driving around through several states to procure all her specialty ingredients. Of all her desserts, the butter ball cookies and the chocolate covered peanut butter balls are my favorites! Hmmm...looks like I'm a fan of any kind of balls with butter! Ha, reminds me of a certain Saturday Night Live sketch...
So, in honor of Evelyn's baked goods and my new friend, cookie butter, please feast your eyes on ... Chocolate Covered Cookie Butter Balls! They are perfect for any time of year, but they make a really sweet St. Valentine's Day treat!
Pulse about 17 Belgian style caramelized biscuit/cookies* in your food processor. Perhaps, nibble on one yourself...you know to check the seasoning ( ;
Then in a large bowl combine cookie butter, butter, salt and microwave for about 20 seconds or until softened but not completely melted.
Stir in vanilla, cookie crumbs, powdered sugar and stir to form dough.
Scoop up tablespoon portions, give a little squeeze in your hand and roll to form a ball. Repeat about 50 times ( : Chill the balls.
Melt semi-sweet chocolate and a little shortening.
Dunk, swirl and place the balls on a baking sheet. Then decorate if you desire!
Chocolate Covered Cookie Butter Balls
Makes about 50.
1/2 package (8.8 ounce) Caramelized Biscuit Cookies (such as Biscoff)
1 jar (14.1 ounce) cookie butter (such as Biscoff)
1/2 cup butter
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups powdered sugar
12 ounces semi-sweet chocolate
1 tablespoon solid shortening
Pulse cookies in food processor to make crumbs. Measure 1 cup and set aside.
In large microwave safe bowl, combine cookie butter, butter and salt. Microwave for about 20-30 seconds or until the ingredients are softened but not completely melted.
Stir in vanilla, cookie crumbs, and sugar. Mix to form dough.
Line a baking sheet with parchment or waxed paper. Scoop a 1 tablespoon portion of dough into your hand and give it a gentle squeeze. Roll into a ball and place on prepared baking sheet. Repeat until all balls are formed. Chill the balls in the freezer for about 20 minutes or in the refrigerator for about an hour.
While the balls are chilling, place a heat proof bowl over a pot of simmering water. The bottom of the bowl should not touch the water. Add your chocolate and shortening and stir until smooth.
I usually keep the bowl over the warm water while I'm dipping the balls so the chocolate stays melted longer.
Prepare another baking sheet with parchment paper. Dip each ball, swirling to coat and remove with a spoon, fork or chocolate dipping tool. Place on prepared baking sheet. Decorate if desired and continue until all balls are coated.
Chill until chocolate is set & ENJOY!
Storage: Arrange in an airtight container and store in the refrigerator for a few days or freeze.