Ryanne Molinari

One of my friends who knows more about movies than I do informed me that “Inception” does not actually refer to having one thing within itself but rather having a story begin at the end (or something like that) and that my cookies more accurately could be compared to nesting dolls, with one thing holding a smaller version of that same thing. However, “Nesting Doll Cookies” does not have the same ring to it as “Cookie-ception Cookies” does. In fact, “Nesting Doll Cookies” sound absolutely disgusting. I toyed around with calling this recipe “Procrastination Cookies” since I invented it rather than finishing my AP Literature essay, but as I found out this week that my teacher reads my blog, I figured it would be wiser not to give this post such a self-incriminating title. (To my teacher: If you are reading this, I promise that I will complete my essay and also bring you a cookie.)

Anyway, enough rambling. These are the most guiltily, scrumptiously delicious cookies I have ever made, and I’m not just saying that because they were produced by a recipe of my own devising. They combine two of my favorite dessert flavors: Speculoos Cookie Butter (or Biscoff if you prefer, but I will readily admit my brand loyalty to Speculoos and Trader Joe’s) and, of course, chocolate, plus a not-so-secret ingredient that makes them light and fluffy.

Note: I doubled the recipe, but this makes a ridiculous amount of cookies (more than 4 dozen depending on how you scoop them) so consider halving it. Of course, the more dough you make, the less you can bake, and the more you get to eat raw!

Prep time: 20-30 minutes

Ingredients:

• 1 cup butter, softened
• 1 heaping cup creamy Cookie Butter (make sure it really is heaping) 
• 2 cups sugar
• 2 cups brown sugar
• 2 eggs
• 1-2 tsp vanilla
• 2 1/2 cups flour
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. baking powder
• 3/4 cup dry pudding mix (just vanilla)
• 2 cups chocolate chips (preferably semi-sweet)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit
2. Cream together the softened butter and Cookie Butter
3. Add sugar, brown sugar, eggs, and vanilla; cream with the butter and Cookie Butter
4. Stir together flour, baking soda, baking powder, salt, and pudding mix
5. Beat the dry mixture into the creamed mixture
6. Fold in the chocolate chips
7. Bake balls of dough on ungreased baking sheet for 10-12 minutes
8. Let cookies residual bake out of the oven until they can be removed from the baking sheet; in the meantime, eat some dough. Or maybe a lot of dough.
9. Eat cookies.

I hope you enjoy this recipe! I know I did;  making and then baking this recipe was a fantastic way to unwind after a looooooong week of exams and concerts, so I definitely encourage any other busy reader to reverse “stressed” to get “desserts” with Cookie-ception Cookies.