Is it a cookie? Or a cake? I say something in between. This soft, dense treat is a happy medium between cookies and cake – hence the name, cookie cake. Succulent apples and cinnamon, along with tasty caramels, are complemented by the infallible Speculoos Cookie Butter. I first tasted cookie butter the week before making this, and it was truly a life-changing moment for me. My first thought was “mmm!” My second, “how can I incorporate this into a recipe?” And now I feel I have fulfilled that delicious task with this fun dessert for any occasion. Enjoy!
Caramel Apple Cookie Butter Cookie Cake
based on recipe from MyRecipes.com
makes one 9″ round cake, about 8 servings
for cookie cake
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- dash of cinnamon
- scant 1/2 tsp salt
- 2 eggs
- 2 tbls milk
- 1/2 cup organic light agave syrup
- 1/4 cup Speculoos Cookie Butter
- 1 tsp pure vanilla extract
- 1/4 cup Reese’s peanut butter chips
- 2 pouches Weight Watchers by Whitman’s brand Bite Size Caramels
- about 3/4 of one medium-large Gala apple, chopped
- remaining 1/4 of the Gala apple, sliced
- large splatter of cinnamon
- 1 tbl Speculoos cookie butter
- 1 tbl caramel syrup (I used King’s Cupboard brand cream caramel sauce)
Preheat oven to 350 Fahrenheit. Spray a 9″ round pan with nonstick spray.
In a large bowl, combine the flours, baking powder, small sprinkling of cinnamon, and salt. Mix.
Beat in the eggs. Add milk, agave syrup, vanilla and 1/4 cup cookie butter (softening the cookie butter in the microwave first will help with mixing!) Mix well.
Use a sharp knife to chop the caramels into smaller pieces. Pour the caramel pieces into the mixture. Add Reece’s peanut butter chips and chopped 3/4 of the Gala apple.
Pour mixture into prepared pan. Arrange reserved apple slices in center, and sprinkle cinnamon generously over that. Bake in prepared oven for 35-40 minutes, or until a cake tester inserted in the center comes out clean.
Remove from oven. Microwave 1 tbl caramel sauce and 1 tbl cookie butter, separately, for 15 seconds each. While cake is still hot, drizzle caramel sauce and cookie butter over the surface, trying to cover each area evenly.
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