If you thought cookie butter was just a fad, you couldn’t be more wrong. And thankfully so because this spread is too damn good to go anywhere. Sweet and just salty enough, with a little something special that’s butterscotch-y, cookie butter is a special treat, indeed. Now, combine the flavors of cookie butter with cake and wrap them into a bite-sized treat dipped in cookie-butter spiked chocolate, and you’re suddenly on a whole different level.
Prep Time: about 75 minutes
Cook Time: 35-40 minutes
Total Time: about 110-115 minutes
Servings: approx. 4 dozen cake balls
1 box vanilla cake mix (and necessary ingredients according to )
2 tablespoons unsalted butter, melted
½ cup + 1 tablespoon cookie butter
¼ teaspoon vanilla extract
½ cup powdered sugar
2 tablespoons milk (more if necessary to thin icing)
12-oz. white melting chocolate (I like to use Wilton’s)
Sprinkles for decorating (optional)
1. Prepare cake as directed on box. I recommend baking it slightly longer than indicated on the box (2-5 minutes) so it is easier to crumble.
2. Let cake cool completely in pan.
3. As cake is cooling, make the icing. Cream together butter and cookie butter until smooth. Add the vanilla and mix until incorporated.
4. Add powdered sugar gradually. It will probably be dry so add milk a little at a time until icing becomes smooth (about the consistency of store-bought). Set icing aside.
5. Slice cake into 4 even, rectangular sections in the pan.
6. Working with a section at a time, crumble cake into a large mixing bowl. Make sure no large pieces remain.
7. Scrape icing into the bowl with the cake crumbs and combine until fully incorporated. Mixture should come together when handled, but shouldn’t be too dense. (This is what will be formed into cake balls.)
8. Using your hands (weee), form the mixture into about 1-inch spheres and place onto a wax or parchment paper-lined baking sheet.
9. Place in the refrigerator to chill for at least 30 minutes or into the freezer for about 10 minutes if you’re impatient. This step ensures that the cake balls won’t fall apart when dipped into the chocolate.
10. While the cake balls chill, make the dipping mixture. Microwave the white chocolate according to the package directions.
11. Stir in cookie butter until combined and mixture is smooth.
12. Remove cake balls from the refrigerator/freezer. The dipping part is a little tricky, so take your time. I like to place the cake ball on a fork then submerge the whole thing and let the excess chocolate drip from the fork.
13. Place dunked cake ball on baking sheet and, if using, dust with a few sprinkles while coating is still wet.
14. Continue until all cake balls have been coated. Keep in a cool, dry place or the refrigerator until coating has set.
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Adapted from Butterlust Blog’s Biscoff Cookie Butter Cake Ball recipe.
Cookie butter is the real deal. More proof here: