Remember how my Internet was getting fixed this weekend? Turns out my
idiot darling dogs chewed through the cable outside again- so we had the Internet guys come rewire it. After they fixed it, I duct taped over the cord AND painted it the color of our house to avoid that happening again. THE NEXT DAY THE CORD WAS RIPPED OUT AGAIN!! $210 later, we decided to wait to reinstall the cable until we have an indestructible pipe to cover the wire. Therefore, my blogging will continue to be sparse and from my phone & most likely riddled with grammatical errors. Dogs, you are standing on thin ice, I tell ya.
Onto sweeter, much happier things.
First though, a warning. If you are one of many getting ready for bikini season, this post will be cruel to read. I’m in the process of shopping for a bathing suit for my post-pregnancy bod and these cookies just set back my shopping date another month! Just kidding.. But seriously.
I made these cookies in a weak moment, er, half hour last night when Joey and I were talking about this past Sunday’s sermon which involved an analogy using chocolate chip cookies- I tried hard to concentrate on the message despite my watering mouth.
Anyways, we were talking about it tonight and ten minutes later we were clawing through the cupboards looking for chocolate chips and flour!
No chocolate chips! but when has that ever stopped me? All we could find was white chocolate almond bark so thats what we used. White chocolate chips would have been better, but when a cookie craving hits, you just surrender to the contents of your baking cupboard.
My sister-in-law sent me a care package just before Gabby was born that was full of all sorts of goodies, including apple strudel coffee (swoon) and speculoos cookie butter. Into the batter it went! (Not the coffee, although apple coffee is my love.)
Speculoos + white chocolate= bikini season can wait.
Gabs really wanted one, but her little fingers were apparently tasty enough for her liking!
Make these tonight 🙂
White chocolate Speculoos butter cookies
Adapted from original tollhouse recipe
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter
3/4 cup sugar
3/4 brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup cookie butter
2 cups white chocolate chips
Preheat oven to 375. Combine flour, baking soda, and salt in a medium bowl. In the bowl of a mixer, beat sugars, eggs, butter and vanilla until combined. Slowly incorporate the dry mixture until combined. Add cookie butter until incorporated. Stir in white chocolate.
Chill dough for 30-45 minutes in fridge, then arrange into balls and bake for 9-11 minutes. Serve warm and melty!