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:

1. Coconut oil
   I love the subtle flavor of coconut in these treats. But you could also use butter.
2. Good quality chocolate
   I like to use this milk chocolate, but you could use semi-sweet chocolate or even dark chocolate.
3. 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.
4. Eggs
5. 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.

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. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Easy Chocolate Cookie Butter Bake

5 from 5 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 2

Author: Shashi

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This little Chocolate Cookie Butter bake is made with only 5 ingredients and is a delicious way to end a meal.

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.

Get Recipe Ingredients

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

Nutrition

Serving: 1g | Calories: 563kcal | Carbohydrates: 33g | Protein: 8g | Fat: 49g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 82mg | Potassium: 188mg | Fiber: 2g | Sugar: 28g | Vitamin A: 238IU | Calcium: 35mg | Iron: 2mg

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