This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
Alrighty folks, this here is a new holiday tradition in our household, Cookie Butter Pudding! One of our awesome sponsors, LorAnn Oils and Flavors, sent us this cookie butter bakery emulsion and it was the perfect addition to freshly made pudding.
Once you whip up your homemade cookie butter pudding, toss it in your serving dishes, and let cool for a few hours or overnight. This pudding is super rich, so I would recommend putting like 1/3 – 1/2 cup per serving which is perfect for a holiday party dessert! Whenever you are ready to serve it, just crush up some gingersnap cookies and toss ’em on top. Be careful not to let them linger on there too long though because the cookies will get soggy.
Ahhh, I just love gingersnap cookies. You have to use the like super shi*ty crunchy gingersnap cookies for optimal crunch factor. Do not use soft cookies or it won’t be yummy. If you want to be extra crazy, you can use actual biscoff cookies which is where the cookie butter flavor comes from!
As I’m writing this, I’m feeling like this would be SUCH a fun way to spruce up “milk and cookies” for Santa! I feel like this tradition needs to start this year and our household and go on for years. I mean, I will literally make any excuse to make this cookie butter pudding. Be sure to tag us on social media when you whip it up for yourself or Santa!
Cookie Butter Pudding
Ingredients
- 3/4 cup sugar
- 3 Tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 1 Tablespoon butter
- 2 teaspoons cookie butter emulsion
- 8-12 gingersnaps crushed (about 1/2 – 3/4 cup)
Instructions
- Add sugar, cornstarch, and salt to a small pot (heat off) and whisk to combine.
- Slowly whisk in the milk and heavy cream.
- Turn burner to medium heat and cook until thickened, whisking occasionally, about 5-7 minutes.
- Remove from heat and whisk in butter and cookie butter emulsion.
- Pour the pudding into serving cups and chill for at least 2 hours, preferably overnight.
- When ready to serve, add crushed gingersnaps to top of cookie butter pudding. Serve cold.
Notes
#ChristmasSweetsWeek recipes:
Beverages:
Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Frozen Blue Hot Chocolate from For the Love of Food
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker
Breakfast:
Christmas Cranberry Bread from Hezzi-D’s Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin’ For Taste
Overnight Caramel French Toast from Rants From My Crazy Kitchen
Candies:
Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear’s Wife
Peppermint Patty Candy from Everyday Eileen
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas
Desserts:
Black Forest Tirimisu Parfait from A Kitchen Hoor’s Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossoms from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
Glazed Gingerbread Loaf from 4 Sons ‘R’ Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.
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