Easy Chocolate Cookie Butter Bake
This little easy Chocolate Cookie Butter bake is made with only 5 ingredients and is a delicious way to end a meal.
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This Chocolate Cookie Butter Bake is one dessert I have multiple times a week. I love this treat as it is so darn delicious, easy to make, and it requires only 5 main ingredients.
I really don’t have words to describe this other than maybe “mmm mmm mmm!”
I started out wanting to make a souffle with some Cookie Butter I got. But I didn’t have any flour in the house. So, I figured I would try to make something similar to the flour-less skillet cake I made a while back.
I employed the technique with the eggs I used when I made this almond chocolate cake. Instead of adding them in whole like I did when I made the skillet cake, I separated them. I added the yolks in. Then, whipped the whites separately and folded them in. The result was a way fluffier version of that skillet cake.
Don’t you love how a different technique can have such a different result – with the same ingredients?
What are the ingredients needed to make this easy Chocolate Cookie Butter Bake?
You will need the following 5 main ingredients and toppings:
- Coconut oil
I love the subtle flavor of coconut in these treats. But you could also use butter. - Good quality chocolate
I like to use this milk chocolate, but you could use semi-sweet chocolate or even dark chocolate. - Cookie Butter
I used this cookie butter, but Speculous cookie butter or your favorite cookie butter would work, too. If you want to make this bake healthyish, then substitute the cookie butter for some peanut butter or almond butter. - Eggs
- Sugar (for ramkins)
And some raspberries and any other fruits to top these Chocolate Cookie Butter Bakes.
How do you make this Chocolate Cookie Butter bake?
- Start by greasing two ramekins with coconut oil or butter. Then, sprinkle a little bit of castor sugar to coat each ramekin. Move the ramekin to evenly distribute the sugar and shake out any extra. Then place the ramekins in the fridge.
- Preheat the oven to 350 degrees Fahrenheit/176 degrees Celcius.
- There are two ways to melt and mix the chocolate, cookie butter, and coconut oil.
OPTION 1
- Grab 2 microwave-safe bowls. Add the chocolate and coconut oil to one. Then, place it in the microwave and microwave on 30-second intervals until the chocolate is melted. It usually takes 2 30-second intervals for me. Stir well. Repeat this with the cookie butter and coconut oil.
OPTION 2
- Grab a couple of pans. In one pan, add the coconut oil and chocolate and place it over a stove top set to very low heat. Stir until chocolate and coconut oil melt (it took me about 2 minutes). Remove from heat before it gets super hot. Let it cool to room temperature.
- In the other pan, add the coconut oil and cookie butter and place it over a stove top set to very low heat. Stir until the cookie butter and coconut oil melt. It should take about 1-2 minutes. Remove from heat as soon as the two melt. Let this mixture cool to room temperature.
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Then
- Separate the eggs, placing the egg whites in one bowl and the yolks in another bowl. Set the yolks aside.
- Add sugar to the egg whites. Then, using an electric hand mixer, whip the egg whites and sugar until stiff peaks form.
- Place 1 yolk in the bowl/pan with the cooled chocolate mix and whisk till well incorporated.
- Place the other yolk into the bowl/pan with the cooled cookie butter mix and whisk till well incorporated.
- Using a spatula, fold 1/2 of the whipped egg whites into the chocolate and egg yolk mix and the other 1/2 into the cookie butter egg yolk mix. Make sure to fold it in and not whisk it.
- Take the ramekins out of the fridge. Spoon the cookie butter mix into a chilled ramekin and then add the chocolate mix on top.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Remove from the oven and set aside for about 10-15 minutes for it to cool a bit.
- Serve topped with raspberries, melted cookie butter, and melted chocolate.
Can these bakes be made ahead?
Yes, these Chocolate Cookie Butter Bakes can be made ahead. They should be stored in an airtight container.
Reheating:
When ready to serve, reheat them by placing them in an oven that has been preheated to 325 degrees Fahrenheit for 10 minutes. Or, they can be heated in the microwave on 30-second intervals until they are slightly warm. Then, add your favorite toppings and enjoy!
My daughter is convinced that we are a real-life version of the Gilmore Girls (minus the pop tart and pizza habit). So, she convinced me to buy all 7 seasons on DVD. And, just about every Christmas break, we watched and rewatched those episodes. But, we were never satisfied with the ending.
So, when we heard that the Gilmore Girls would be back after a 9-year break, we were thrilled!
Yes! Finally, we can have a happy ending to our questions – hopefully. Finally, we can find out if Luke and Lorelai have a happily-ever-after, after all!
Aaaaaannnd, since we are chasing that feel-good feeling, we have to talk about this layered Chocolate Cookie Butter Bake in individual serving sizes!
Decorated with raspberries, melted chocolate, and melted cookie butter, this chocolate cookie butter bake is one heck of a delicious dessert, and I hope you think so too.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Ingredients
- 4 tbsp. coconut oil (or butter)
- 1/2 cup milk chocolate can use chips or chopped chocolate bar
- 1/2 Cookie Butter
- 2 eggs
- 2 tsp sugar
Toppings
- Raspberries, melted chocolate, melted cookie butter.
Instructions
- Start by greasing two ramekins with 1 tbsp each of coconut oil or butter. Then, sprinkle the castor sugar to coat each ramekin. Move the ramekin to evenly distribute the sugar and shake out any extra. Then place the ramekins in the fridge.
- Preheat the oven to 350 degrees Fahrenheit/176 degrees Celcius.
- There are two ways to melt and mix the chocolate, cookie butter, and coconut oil.
OPTION 1
- Grab 2 microwave-safe bowls . Add the 1/2 cup of chocolate and 1 tbsp of coconut oil to one. Then, place it in the microwave and microwave on 30-second intervals until the chocolate is melted. It usually takes 2 30-second intervals for me. Stir well. Repeat this with 1/2 cup cookie butter and 1 tbsp of coconut oil.
OPTION 2
- Grab a couple of pans. In one pan, add 1 tbsp of coconut oil and 1/2 cup of chocolate and place it over a stove top set to very low heat. Stir until chocolate and coconut oil melt (it took me about 2 minutes). Remove from heat before it gets super hot. Let it cool to room temperature.
- In the other pan, add 1 tbsp of coconut oil and 1/2 cup of cookie butter and place it over a stove top set to very low heat. Stir until the cookie butter and coconut oil melt. It should take about 1-2 minutes. Remove from heat as soon as the two melt. Let this mixture cool to room temperature.
Then
- Separate the eggs, placing the egg whites in one bowl and the yolks in another bowl. Set the yolks aside.
- Add 2 teaspoons of sugar to the egg whites. Then, using an electric hand mixer, whip the egg whites and sugar until stiff peaks form.
- Place 1 yolk in the bowl/pan with the cooled chocolate mix and whisk till well incorporated.
- Place the other yolk into the bowl/pan with the cooled cookie butter mix and whisk till well incorporated.
- Using a spatula, fold 1/2 of the whipped egg whites into the chocolate and egg yolk mix and the other 1/2 into the cookie butter egg yolk mix. Make sure to fold it in and not whisk it.
- Take the ramekins out of the fridge. Spoon the cookie butter mix into a chilled ramekin and then add the chocolate mix on top.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Remove from the oven and set aside for about 10-15 minutes for it to cool a bit.
- Serve topped with raspberries, melted cookie butter, and melted chocolate
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Nutrition
This looks like an indulgent and luxurious dessert, although it is made with just a few simple ingredient. I’ve only had cookie butter once or twice in my life – it felt underwhelming on its own, but I bet it works nicely in desserts like this!
We absolutely love Biscoff everything around our house, so I know this cake would be a huge hit. It reminds me of the chocolate-dipped Biscoff cookies. I don’t allow myself to buy those very often – they always seem to disappear too quickly!!
These are delicious!
My family loved this!
I was introduced to cookie butter last week and I honestly can’t get enough of it. I have bought so many containers of this stuff and I am now looking for different kinds of recipes to use it with. This chocolate cookie butter sounds so amazing and I can’t wait to give it a try this weekend.
This looks absolutely insane! Now, to get my hands on some cookie butter…
Oh my goodness this such a delight..rich and yummy
OMG! You are killing me here! Just hand me a spoon and let me eat until I can take no more.
I always love your new twists on recipes! This sounds so perfect! Do you know of the cookie butter is gluten free yet?? I need! Haha
Thanks Lindsay! Unfortunately, wheat is listed as an ingredient in the Cookie butter 🙁 But, I made this with 1/2 c almond butter and 2 tablespoons brown sugar and pinch of cinnamon for my daughter and she loved it!
Oh man. I get so emotionally invested in shows and I -hate- when things don’t work out the way I want them to! I never got too into Gilmore Girls, but I was like that with Gossip Girl and let’s just say thank goodness the ending was exactly the way I wanted it to be… because I’m not sure if anything could have appeased me otherwise. Although a chocolate bake would definitely help 😀
Yummmmm! These bakes look amazing! I’ve always wanted to try cookie butter, it sounds so good – especially in this dessert! I wish I could grab one out of my computer screen and eat it right now!
Oh my gosh! I am drooling over the deliciousness. What a beauty — these stunning little gems are awesome for a romantic day! The flavors going on here are just incredible!
I’m very intrigued by the cookie butter Shashi
Cookie butter AND chocolate?! This has to be absolutely amazing.
Oh, these look and sound amazing, Shashi! I don’t care what you call them as long as they make an appearance in my kitchen this weekend! I wonder if Laura knows that Gilmore Girls is back. She loved that show and she’s watched the reruns like a million times. I’ll have to go tell her right now! 🙂
You had me at chocolate. And cookie. And butter!!! Toss me a spoon, sister!!! I’ll eat the dessert first, then move on to the jar of cookie butter! Wish we had a Sprouts around here, but I’ll enjoy it vicariously (minus the calories) through you. Have a fabulous weekend, you and the Gilmore Girls…. I know you will! XOXO
I’m such a fan of Gilmore Girls and so excited they are coming out with new episodes! I’m also a huge fan of cookie butter and anything that resembles cake! These bakes looks so good!
Just hand me a spoon and stand back!! Wow!! That is one delicious looking and decadent treat! As I get older… I could care less for jewelry, store bought cards and flowers on Valentine’s Day. Just give me something amazing like this dessert and I’m a happy girl. 🙂
I’m seriously obsessed. I might have to make these for lunch 😉
Now I want to watch the whole series start to finish so I know what you mean. Ha ha. Love the look of this recipe too!
It doesn’t matter what you call it, it looks delicious! I never tried melting cookie butter. Love it!
Sensational! Didn’t know you even eat such a rich dessert, Shashi. What can I use instead cookie butter? Nut butter?