16 Oct Biscoff Cookie Butter Cake Balls

Cookie butter, methinks, is possibly the most dangerous butter invention in the history of buttery things. Besides the real deal of course.

Perhaps a little behind the curve, I didn’t purchase my first jar until a few months ago. As I putzed down the aisles on my weekly Sunday trip to the grocery — somewhere between the baking and peanut butter aisles, list-in-hand as to keep me from pouncing on unneeded items — I spotted it high upon a shelf, surrounded by a golden halo of buzzing florescent light, begging to be my next impulse purchase. I paused, reminding myself that cookie butter was nowhere on my list, but…

but…

but..

I have zero self control. I looked around to make sure Steve nobody was watching and I, of course, pounced. #MINE

Pause.

I’d like to interrupt this tale of yet another butter to take a moment to assure you that I do actually consume mostly nutritious foods. At least half of my grocery cart is typically piled high with fresh, vitamin-packed perishables like kale, sweet potatoes, seasonable fruit, and Siggi’s yogurt (the best). These are staples of my everyday diet, scout’s honor.

It’s just that I have this dessert habit, you see. It’s the contrasting other side of my cart that gets me into trouble. The side that’s jam-packed with my baking essentials — several boxes of butter, cream cheese, chocolate in some form, and a variety of sugars (light, dark, white, powdered…you get it).

It’s that side that has made sideways glances and hesitant questions (“So uh…are you baking a cake?”) from the check-out kids the norm.

So you can see how, on this routine Sunday grocery trip, was one more teensy-weensy little jar of cookie butter going to matter?

With cookie butter’s reputation as a game-changer having been set many months earlier by almost all of my favorite bloggers, I had lofty expectations that quickly offset the slight pang of baker-guilt that I felt for purchasing an ingredient I had not yet made recipe plans for. Little did I know, those recipe plans were simple – me, spoon, couch, Pretty Little Liars.

This is this stuff of love at first bite. Made infinitely more dangerous because of its uncanny resemblance to peanut butter. It’s quite easy to convince oneself that a spoonful or three of cookie butter is nutritionally equivalent to it’s protein-packed doppelganger, which is why I’m convinced the gods invented stretchy pants. To compensate for cookie butter gluttony.

These Cookie Butter Cake Balls are the perfect excuse to put down the spoon (but leave on your stretchy pants) and use that jar o’ cookie butter for a dessert that is guaranteed to make you some new friends. They have a soft and gooey, cookie-butter-spiked interior that is dangerous all on it’s own (think cookie dough). When rolled, covered in almond bark and sprinkled with crushed Biscoff cookies, you’ve got yourself as sweater-bod-loving, amaze-balls treat (bad pun intended) that may even disappear more quickly than that jar of spread.

While they do take a little time and effort, the ingredients are simple (cake from a box!) and cake balls never fail to impress. They’re even conveniently fall-colored so if you’re feeling crafty you could use oil-based food coloring to dye the coating orange and, wham!, you’ve got Halloween dessert covered!

Maybe the best part? Leftover Biscoff Cookies for snacking on with tea on cool autumn mornings. (<–Perhaps, with your new friends? But only if you feel like sharing.)

A few notes about this recipe:

I used the Biscoff version of the spread, though you can also find an equally delicious version made from Speculoos cookies at your local Trader Joe’s.  

Prep is important when making cake balls. In addition to the ingredients you will need a parchment lined cookie sheet, more parchment to place your dipped cake balls on to dry, a microwave-safe bowl for heating the candy coating, and a spoon, fork and toothpick for the dipping process. 

Enjoy! XO, Katie

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