"Cookie Butter" Gooey Butter Cakes

"Cookie Butter" Gooey Butter Cakes

I'm back! The past several weeks have been crazy because I've moved into my boyfriend's house. I've never liked the whole process of moving, but this time was especially hectic because I wasn't moving into an empty place. So I had to go through my things and try to get rid of some stuff, pack, move (moving van plus numerous car trips), make room in his house, clean, unpack. Don't even get me started about dealing with Comcast for my cable and internet. I'm still not 100% unpacked and still haven't found spots for 100% of my stuff, but things are finally coming together and settling down!

I still have yet to actually bake or do much cooking in my "new" kitchen, so I'm sharing a recipe with you that I made several weeks ago and never got the chance to create a post for. At the time, I had most of my kitchen packed and most of my food already at Joe's house so I really had to think about the ingredients and the bakeware I still had. I was eating spoonfuls (yes, spoonfuls) of Trader Joe's Cookie Butter and staring at my half-empty pantry when I remembered Steph at Plain Chicken making Paula Deen's Gooey Butter Cakes with Biscoff. I have yet to find Biscoff here in Albuquerque (if you know where to get it here, let me know!), but I've heard the flavors are similar so I decided to give them a try with the Cookie Butter.

You all know how much I love gooey butter cakes, right? I've professed my love for them in my post "Can I Have Both" Gooey Butter Cakes and now I'm doing it again with these "Cookie Butter" Gooey Butter Cakes. I'm sure this is not going to end here!

The Cookie Butter had a very subtle flavor in the gooey butter cakes that I found to be wonderful! I love how you can play with all the flavors with the butter cakes to create unique and fun flavors.

Deceptive!

Can you eat only one? I can't!

I love close-ups!

"Cookie Butter" Gooey Butter Cakes
Adapted from Plain Chicken and Paula Deen

Cake:
1 18.25 oz. package yellow cake mix
1 egg
8 Tbs. butter, melted

Filling:
1 8 oz. package cream cheese, softened
1 c. Trader Joe's Speculoos Cookie Butter
3 eggs
1 tsp. vanilla
8 Tbs. butter, melted
1 16 oz. box powdered sugar

Preheat oven to 350 degrees F.

 Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese and Cookie Butter until smooth. Add the eggs, vanilla, and butter, and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for approximately 40-50 minutes. Make sure not to overbake as the center should be a little gooey.