recipe with cookie butter
The Best recipe with cookie butter
Creamy Cookie Butter Tomato Sauce Pasta
A rich, velvety tomato sauce infused with cookie butter for a sweet-savory twist, perfect over pasta for a cozy weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cookie butter (like Oreo or Snickerdoodle)
- 1/2 cup milk
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, whisk together flour, salt, and cookie butter until smooth. -
2
Add milk to the bowl and mix until a soft dough forms. Roll out the dough to about 1/4-inch thickness and cut into small circles or squares. -
3
Preheat a baking sheet with parchment paper. Bake the dough pieces for 8–10 minutes until lightly golden. -
4
While the cookie butter dough cools, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. -
5
Pour in tomato sauce and simmer for 5 minutes. Stir in heavy cream and Parmesan, then simmer for another 5 minutes until slightly thickened. -
6
Once the cookie butter dough is cool, crumble it into the sauce and stir well. Toss cooked pasta in the sauce, ensuring it’s evenly coated.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Pasta pot
- Saucepan
- Wooden spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Cookie Butter Tomato Sauce Pasta Works
❓ Frequently Asked Questions About Creamy Cookie Butter Tomato Sauce Pasta
Can I substitute regular butter for cookie butter in this recipe?
Yes, you can, but for best results, use a mix of regular butter and powdered sugar to mimic the texture. For every 1 cup of cookie butter, blend ¾ cup softened butter with ¼ cup powdered sugar until smooth. This keeps the sweetness and creaminess without altering the recipe’s structure too drastically.
What if I don’t have a stand mixer for creaming the butter and sugar?
No mixer needed! Use a hand mixer or even a whisk in a large bowl. Cream the butter and sugar together by hand until light and fluffy—about 3–5 minutes. For a more efficient method, pulse the ingredients in a food processor for 1–2 minutes until smooth.
How do I store the cookies after baking?
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them on a parchment-lined tray for 1 hour, then transfer to a bag or container. Thaw at room temperature before serving.
Can I make these cookies ahead of time and bake them later?
Yes! Prep the dough up to 2 days ahead and refrigerate it. Bake straight from the fridge—just increase the oven temperature by 15°F (about 5°C) and bake for 2–3 minutes longer than the suggested time to ensure they’re fully set.
