Confession: I’ve never had a Biscoff or Speculoos cookie before. I know that might not seem like a big thing, but it has been a HUGE trend in the food blog world and I didn’t quite jump on the bandwagon. The thing I did try, however, (and subsequently loved) was the “Cookie Butter” from Trader Joe’s. I had seen it on the shelves during multiple grocery trips with my mom, and eventually I had to add it to our cart. Thankfully, my mom is really cool with trying some new things (especially from Trader Joe’s). Like when she bought the Sugar, Chocolate and Coffee Bean grinder for me to try and oh my goodness I love it.
So, when I got home, the first thing I did was take a spoon to the cookie butter, followed by dipping pretzel crisps into the jar. So good. It’s a delicious, almost a sweet gingerbread cookie taste with little cookie crumb chunks that add a great crunch. And when dipping pretzels or spreading the ‘butter’ on top of warm pancakes? Double yum.
I had a whole series of thoughts I was going to write about, like a witty little story and then a way to tie that story in to how much I love chocolate and truffles, and somehow thought of this combination in my head, but then I got distracted by a little thing called work today, and coming back to this post at 11:30pm while watching the Bachelorette finale (omg so awkward) is a bit of a struggle. So I’ll cut to the chase.
These truffles are super easy. Seriously. The hardest thing? Trying to roll them into perfect little balls. I can’t do it. It’s impossible. I probably need to invest in some cookie dough scoops or a melon scooper and use those for this. Anyway, they’re delicious, a rich dark chocolate that has a wonderful subtle cookie butter taste that lingers after the truffle is done (in a good way). You can share these or keep them for yourself like I unintentionally did.