Living in the UK has meant that when I’m in the US, I’m kind of like a kid in candy land. “Ah, you can get butterscotch chips! Hand them over! What are those special edition Milky Ways? I need some!” If I was living here and able to regularly go to the grocery stores, I wouldn’t need to stockpile, but as a result, when I see something cool, I have to grab it (and in bulk!) and fill up our storage space at home.
And so it was when browsing Trader Joe’s with my mother (she was hunting for cheese, I was hunting for baked goods.) I stumbled across the Speculoos Cookie and Cocoa Swirl spread. Now, Speculoos are the Trader Joe’s equivalent of Lotus spread – which you can get here in the UK – but while I probably could quite easily mix together chocolate and speculoos spread, I can’t resist a new toy.
As mentioned numerous times on the blog, I find cookie butter to be a great substitute for peanut butter (which Beardy Fiance will not go near). So I decided to use this delicious combination to make a modern update of the much-beloved Peanut Butter Blossom.
Cookie Butter Blossoms (adapted from Hersheys)
3/4 cup Speculoos Butter & Cocoa Swirl Spread
1/2 cup vegetable shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups plain flour
1 teaspoon bicarbonate of soda
1 small packet of Hershey Kisses
Now, I put these on a normal greased cookie tin. Due to the large amount of bicarbonate of soda, they spread quite a bit, so I’d put these in a whoopie pie pan next time.