Breakfast & Brunch
Cookie Butter Donuts
July 16, 2014
Sometimes my husband inspires great ideas. Like this one. I made those Krispy Kreme Copycat donuts and had a million donut holes just sitting around. I wasn’t really sure what I would do or if I would even use them. So I gave my husband the green light to gobble them up. He ran to the pantry and pulled out our cookie butter and immediately started dipping. How smart is my man? We eat that stuff on everything else, so why NOT create cookie butter donuts?
We opted for the cocoa swirl version because chocolate makes everything better. Dipping seriously couldn’t be any easier. Simply melt your butter, stir, and dip.
Cookie Butter Dipped Donuts
- 1-1/4 oz package yeast
- 2 tablespoons warm water
- 3/4 cups warm milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 2-1/2 tablespoons shortening
- 2-1/2 cups flour
- oil for frying
- cookie butter
- Stir together your yeast with the water, and milk. Let that sit for five minutes or until foamy. Stir in the sugar, salt, egg, shortening and flour. Beat on medium speed for two minutes or until the dough comes together. Lightly spray a glass dish with cooking spray, place your dough in the dish, cover, and let rise until doubled. This should take 45 minutes to 1 hour.
- Roll your dough to 1/2 inch thickness. Cut out your donut or donut hole shapes and set on a parchment lined pan. Cover and let them rest 15 minutes.
- Heat your oil to 350 degrees. Fry each donut for 40 seconds on each side or up to one minute. Donuts are done when slightly browned.
- Melt 1/2 cup cookie butter in a bowl in the microwave for 20-30 seconds. Dip your donuts and enjoy!
recipe slightly adapted from Food.com
You might need to refrigerate them for 15-20 minutes if you want to transport at all. Ours stayed pretty gooey after we dipped them in the spread, and I could see that making a giant mess. Or maybe not if you scarf them down as quickly as we did!