I didn’t discover cookie butter until earlier this summer when we lost power for several days. I didn’t want to open the refrigerator in the hopes that we’d be able to salvage something (didn’t happen). Everywhere in out neighborhood lost power with the exception of our local hardware store and CVS. Even the grocery stores were down! So I decided to pick up some snacks to get us through the day. I wandered the aisles looking at nuts, beef jerky, bread… And then suddenly I saw it. Biscoff. A name I’d seen appearing more and more on food blogs but had yet to taste. I figured why not? I made the purchase, returned home and tasted it.
Love. Love at first bite. Oh the possibilities. The flavor reminded me of graham crackers but with the consistency of peanut butter! I thought of cookies, blondies, cake, frosting, cupcakes. The thing is, though, in the end I’d almost rather just sit there and eat it with a spoon like I did on the day we lost power. It’s so good by itself. We have half a jar remaining and it’s hidden. Mr. Savory isn’t allowed to give it to me until I’m planning to bake with it again.
Last time I made doughnuts for the site they were fried (see my apple doughnuts with caramel glaze), as they technically should be. But I recently acquired a doughnut pan so I decided to use it with this recipe. I’ve had baked doughnuts before and really they’re just cake. A bit more dense and less airy. But there’s nothing wrong with that! Cake shaped like a doughnut? Sign me up. I may try a yeasted, fried version and some point and if I do I will certainly share.
Regarding the glaze, it’s just cookie butter thinned out with cream. I tried a version with confectioners sugar and the result was cloyingly sweet. So this glaze doesn’t have a standard doughnut glaze consistency. It’s oozy and a bit sticky as you can probably tell from the photo. You can try adding sugar but I don’t recommend it. Let the cookie butter sweetness shine on its own! Also, I actually used Trader Joe’s Cookie Butter for this recipe, not Biscoff. Very similar taste.
So tell me, what’s your favorite way to use cookie butter?
Yields 12 doughnuts
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons vegetable oil
- 1/4 cup cookie butter, such as Biscoff
- 2 tablespoons granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fresh grated nutmeg
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all purpose flour
- 1 cup half and half or milk
- 1 cup cookie butter
- 1/2 cup half and half or milk
- Preheat the oven to 435 degrees F. Grease 2 doughnut pans (I use baking spray with flour).
- In a stand mixer with the paddle attachment (or with a hand mixer), combine the butter, oil, cookie butter and sugars until smooth.
- Add the eggs and mix until smooth, scraping down the sides of the bowl.
- Add the baking powder, baking soda, fresh nutmeg, salt and vanilla and mix until smooth.
- On low speed, alternate between adding the flour and half and half, finishing with the flour.
- Spoon the batter evenly into the doughnut pans. I recommend not filling them all the way, just slightly under.
- Bake for 10 minutes.
- While the doughnuts are baking, prepare the glaze by whisking the half and half into the cookie butter. If using the powdered sugar, whisk the half and half into the sugar before combining with the cookie butter to avoid lumps.
- Remove from the oven, wait 5 minutes and then turn them onto a cooking rack.
- Either dip half of each doughnut into the glaze or drizzle the glaze over the doughnuts.
Adapted from King Arthur Flour