Cookie Butter Snickerdoodle Bars

Are you ready for this? You’re Wednesday is about to get all kinds of delicious.
Speculoos, as in Speculoos Cookie Butter from Trader Joe’s, takes these Thick and Chewy Snickerdoodle Bars to another level. Those old bars are one of my most popular recipes on the site, and I can’t even take credit for the recipe. But these. These Cookie Butter Snickerdoodle Bars are a game-changer.
The texture is almost scone-like. Moist and soft, yet just a tad bit dry and crumbly, in a good way. If you know me, (I’m talking to you Hannah, and Brooke…and GG!) you know how much I love a good scone. Especially when there’s cinnamon involved. In fact, cinnamon might be my favorite spice. On a daily basis, you can find me either stirring it into oatmeal and ice cream/frozen yogurt, shaking it on top of baked sweet potatoes, and of course mixing it into manymany baked goods

So it’s no surprise I like snickerdoodles, where cinnamon sugar takes center stage. I’m not sure what exactly qualifies a snickerdoodle as such. Whether or not replacing some of the regular dairy butter with cookie butter takes away from their “snickerdoodleness,” I’m not sure, but I doubt it. I’m standing by the name. You’ll still find brown sugar and butter in the dough, and you’ll still sprinkle the top with cinnamon sugar. Cookie butter contains cinnamon as well, so you get an added punch by its incorporation.

Some other notable ways I changed the original recipe: I cut back on the brown sugar and I replaced some of the all-purpose flour with whole wheat flour. This is me trying to be better to my body.

As easy as it is to eat the cookie butter straight from the jar, think about these next time you have a jar (which hopefully is right now). It doesn’t take too much, only half a cup, to turn already amazing cookie bars into even more amazing cookie bars.

**P.S. It’s not too late to enter the GIVEAWAY for a $250 Food Lion gift card!!**

Cookie Butter Snickerdoodle Bars
(Adapted from these Thick and Chewy Snickerdoodle Bars)

Makes 16 bars

1 1/4 cup whole wheat flour
1 1/4 all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, softened
1/2 cup Speculoos Cookie Butter
1 1/4 cup brown sugar, lightly packed
2 eggs
1 teaspoon vanilla extract
1 tablespoon white sugar
1 teaspoon cinnamon

1. Preheat oven to 350 degrees. Coat a 9×9 inch baking pan with nonstick spray and set aside.
2. In a medium bowl, combine flours, baking powder and salt. Whisk well and set aside.
3. In a large bowl, combine butter, cookie butter and brown sugar. Use a hand mixer to cream together until smooth. Add eggs, one at a time, followed by the vanilla extract. Continue to blend on medium speed until everything is well-incorporated.
4. Slowly add the dry ingredients to the wet ingredients, mixing between additions. Use hand mixer to blend until all ingredients are just incorporated. Use a spatula to scrape down the sides of the bowl as you go along.
5. Add batter to the 9×9 pan. Use your fingers to press down to fill the entire pan.
6. In a small bowl, combine white sugar and cinnamon. Stir together. Sprinkle evenly across the top of the batter in the pan.
7. Bake 18-20 minutes, or until edges just begin to pull away from the sides of the pan. It is better to undercook then overcook! These will set up a bit after rooming from the oven, so you want to pull them out when then are just barely done.
8. Let cool 5-10 minutes before slicing into square and serve.

For best taste, bars can be stored in an airtight container for up to 3-5 days.


July Blog-A-Day #11: Granola Cookie Wedges


I am breaking the standard blog-a-day list of prompts I started with in order to feature this recipe. I don’t anyone will object to that, right? I’m still blogging so it still counts.

I was craving a snack and it wasn’t frozen yogurt. Weird.

I scrolled through my Pinterest boards, and rummaged through my fridge and cabinets. I wanted something with texture. I wanted something with chocolate. Most importantly, I wanted something that wouldn’t take much effort and that would come together quickly.


Ding, ding, ding. We have a winner!

If anything has ever ‘hit the spot,’ this was it.

In terms of size, the amount this recipe makes falls between my Instant Oatmeal Cookie for One and a normal batch of cookies (like these Cinnamon Oatmeal Raisin Cookies). AKA, the perfect amount for when you have to spend a couple of days as a single girl. A little for a snack here, a little for dessert there, and a little for breakfast the next day. And there won’t be anyone standing in your way. 
Switching gears now to a completely unrelated note…I’m watching Katy Perry: Part of Me on Netflix. Have you seen it? Oh em geee, I’m loving it. I wouldn’t say I’m a huge fan of hers, but I do enjoy most of her songs and usually like seeing behind the scenes stuff with celebrities (at least celebrities I’m half interested in). She’s obviously got much different taste and style than I do, but she’s down to earth (okay, maybe that’s not the best way to put it), has maintained close relationships with her family, and has such a positive attitude. 
Sorry for being so random. But I’m not sorry for this. Go make it!

Granola Cookie Wedges
(Adapted from Yummy. Healthy. Easy.)

Makes 6-8 servings

1/3 cup packed light brown sugar
1 tablespoon vegetable oil
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg white
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 cup pecan halves, chopped
2 heaping tablespoons semisweet chocolate chips (it doesn’t hurt to add an extra tablespoon though!)

1. Preheat oven to 350 degrees. Spray a 8 or 9-inch round cake pan with non-stick spray and set aside.
2. In a medium mixing bowl, combine brown sugar, oil, butter, vanilla, salt, baking soda and egg white. Whisk well.
3. In the same bowl, add flour and oats. Stir to combine. Fold in pecans and chocolate chips until evenly distributed.
4. Pour dough into cake pan and spread evenly with a spatula. Press down so batter fills the entire pan.
5. Bake for 12-13 minutes. Cookie will be raised and dark golden brown. Remove from oven and let cool about 5-10 minutes. Slice into wedges and serve.