Oreo Butter Kiss Cookies
I know I’ve been talking a lot about Dorothy latelyand how chummy we are. And I totally don’t want to be that girl who’s all like, “Me and my BFF this, and me and my BFF that, and my BFF this, etc.”
Did you know those girls in high school? Or college? Or now? You could also use “boyfriend” “interchangeably” with “BFF.” Usually, they were namedropping to prove that A) they had more friends than just you (because this is important during those insecure teen years), and/or B) they had a boyfriend around whom their entire universe revolved (also important as a teenage girl).
It was annoying, right?
I promise: I’m not trying to be that girl. Dorothy and I have just been spending a lot of online time together, what with Online BlogCon and all (go register!!), so it’s only natural that her name come up, right? Or have I crossed over the crazy stalker threshold? Wait. Don’t answer that.
Either way, I must mention Dorothy in this post. Because our minds did that weird thing again– you know, when we come up with basically the exact same recipe around the same time? Refer to exhibits A: the football dips (mine – hers), B: the cake batter dips (mine – hers), and C: the monster cookie magic bars (mine – hers).
Last week, Dorothy posted a S’mores Granola recipe using a homemade Graham Cracker Butter. Oh, yes she did. And on that very same day, I had whipped up my own Oreo Butter. I kid you not.
I certainly thought so! But the more I began thinking about the uncanny-ness of the situation, the less bizarre it seemed.
I started thinking about when the inspiration to make my own cookie butter struck me: I was in the peanut butter aisle, staring at the Biscoff, wondering when a new, dazzling cookie butter product might magically show up on the shelf.
And how many of you do the same thing? You eagerly skim the candy and baking aisles each time you go to the store, fingers crossed you’ll find some new and unusual product that you can rush home and bake into a cookie or pie, right?
See? Maybe we’ve never met, but we’re totally grocery-shopping-twinners.
*If you don’t want to use coconut oil, check out Dorothy’s method!
Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
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