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Can we talk for just a quick minute about cookie butter?
First, just in case there are a few of you out there who have not heard of cookie butter (and I know there are), it’s basically peanut butter made of cookies instead of peanuts. It’s even better than you’re imagining it to be.
Our preferred cookie butter brand is Biscoff Spread. I live in a teensy town and it’s a 30 minute drive to the closest two store that sells Biscoff and I happily make that drive as often as possible.
You guys, I buy so much cookie butter that it’s not even funny. Someone needs to stage an intervention.
Anyway, you all know that we moved to the Middle of Nowhere, Nebraska earlier this year. My husband is starting a new ethanol plant and he was holding one of his many meetings with his employees when he pulled out a new jar of cookie butter and a bag of plastic spoons. He passed spoons out to everyone and sent the jar around the room. The people of Middle of Nowhere, Nebraska had never had cookie butter and it has changed their little lives.
I think that’s why there is suddenly a shortage of cookie butter around these parts. My husband thought he was bringing happiness to his people, but in fact he was bringing sadness to his family. Or something.
So, let’s talk about these little rolls, shall we? I cheated and used crescent roll dough, because duh. Crescent rolls are my life and I don’t believe that a homemade dough would taste better in this instance. So, these are easy.
Also, if you’re wondering whether cookie butter and raspberries could possibly go well together, let me assure you that this flavor combination is currently tied with my love of chocolate and peanut butter. It’s just that good. The tart berries and the cinnamon-y sweet cookie butter is divine. Truly.
So, go make these. Just be sure you leave some of the cookie butter on the shelves for everyone else! (Actually, no, if you find it, stock the heck up!)
(Cookie butter is sold under the name Biscoff in most retail stores. I can almost always find it at Wal-Mart or Hy-Vee near the peanut butter. Trader Joe’s has their own version, but I find it has too much of a flour-y taste for my liking and much prefer Biscoff. Other’s swear by TJ’s brand, though.)
Raspberry Biscoff Swirl Rolls
Ingredients
- 1 package Crescent Dough Creations seamless crescent roll dough
- 1/2 cup cookie butter
- 1/2 cup frozen or fresh raspberries
Instructions
- Preheat oven to 375 degrees.
- Unroll the sheet of crescent roll on a sheet of parchment paper. Spread the Biscoff to the edges of the crescent dough. Sprinkle evenly with the raspberries.
- Starting with the long side roll up the dough tightly, jelly roll style. Cut into 8 1-inch pices and arrange on a parchment lined baking sheet.
- Bake for 15 minutes or until golden brown and the centers are cooked through. The centers do take a bit longer than usual to cook because of the Biscoff, so pay close attention to be sure they cook through.
- Let cool for 5 minutes before serving.
Nutrition Information:
Dorothy @ Crazy for Crust says
I’m DYING. DYING!
And I think it’s awesome he took it to work. True food blogger husband!
Carole @ From My Carolina Home says
I’ll be looking for cookie butter! Bet this would be wonderful with blueberries too. I’ll try it!
Kentucky Lady 717 says
This sounds great…but could you show us a picture of the COOKIE BUTTER ? Never heard of it….. Thanks
Karly says
@Kentucky Lady 717,
I linked to it in the post. Here’s the link again: http://www.amazon.com/gp/product/B004QKPCYE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004QKPCYE&linkCode=as2&tag=buinmyov-20&linkId=IF52SLL3ODUJNDNR
sally @ sallys baking addiction says
As I kept scrolling down to the next picture, I couldn’t stop saying “mmm” – what a great combo of flavors Karly! Plastic spoons + cookie butter sounds so much better than anything I’ve ever had in a meeting!
tanya says
Cookie is truly the best thing ever made! I stock up also because running out of cookie butter is a tragedy I prefer to avoid! Can’t wait to try it with raspberries!
Jess @ whatjessicabakednext says
These swirl rolls look amazing! I love the raspberry cookie butter- super delicious! I so need to try these out, they look so, so moorish! 🙂
Matt Robinson says
Cookie butter and berries sound like the perfect combination and I would be afraid I would devour the entire batch before anyone else. Love these!
Aimee @ ShugarySweets says
I will only get TJ’s in a pinch. I totally prefer Biscoff. And these rolls? Seriously, I’m in love!!!
Erin | The Law Student's a Wife says
Your husband has endeared himself to that entire office for life. Employee of the year! Sorry about the cookie butter shortage it inflicted on your family though. My thoughts are with you at this trying time! 😉
Chelsea @chelseasmessyapron says
Yes, cookie butter is worth hours and hours of driving time (or thirty minutes!) haha. Best thing ever! Love that you made sweet rolls with biscoff and even better with the addition of raspberries – totally loving these! Pinning!
Belinda@themoonblushbaker says
Cookie butter and berries? Yum as!
Cookbook Queen says
I think I”m going to join your husband’s company. I want to be part of the cookie butter meetings.
Karly says
@Cookbook Queen,
Right? I never had meetings like that when I worked in an office.
Katrina @ Warm Vanilla Sugar says
GAH!!! These look so yummy!!
Taylor @ Food Faith Fitness says
You should have seen how wide my eyeballs got when I read the title of this post. WHOA! I only tried cookie butter a few months ago..and I died. In a sweet roll with raspberries? I think I <3 you. Pinned!
Chloe @ foodlikecake says
Those look good!