Last Updated on July 4, 2024 by Lisa Keys
It's week 3 of my kitchen renovation. It's also 3.14 better known as Pi or Pie day. Probably my favorite dessert on the planet, but before we talk about these sweet cookie butter pie pops let's take a quick peek at week 3 kitchen renovation.
White shaker cabinets were not my first choice, but those European white washed, wood grained, smooth fronts were not in the budget. So, I moved forward with this very simple style. This corner of the room will be my baking station. I am most excited to get it organized. The bottom cabinets feature pull out drawers. There is also under cabinet lighting as well as lighting inside the glass doors. I hope to share countertops next week, so I can start rolling some dough.
Kitchen Reno Tips
- repurpose your old cabinets
- repurpose your old appliances
The last thing I wanted to do was add to the landfill, so I offered up my perfectly good old cabinets for free on a local FB page. My husband who happens to be pretty handy also repurposed some of the cabinets creating a nice storage area in the basement. My old Subzero refrigerator also had life left in it, so I offered it up to the guys working on my kitchen. I was delighted when Abdul not only said he could use the fridge, but also the old window, too. It made me happy not to trash perfectly good stuff.
Well, Pi day is coming to an end, but truth is you can make these cookie butter pie pops any day of the week. If you like Biscoff cookies then you will love these. Decorate with green sprinkles and they could be a festive St. Patty's day treat next week.
By the way, I have all kinds of pie recipes here on the blog. This strawberry rhubarb pie and this lemon meringue pie are among my favorites.
Cookie Butter Pie Pops
Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar, divided
- 1 teaspoon fine sea salt
- 2 sticks (1 cup) unsalted cold butter, diced into cubes
- 6 to 8 tablespoons cold water
- 1 package 6-inch cookie sticks
- 1 (14.1 oz.) jar cookie butter
- 1 egg beaten with 1 teaspoon water
- ½ teaspoon speculaas spice mixture
- 1 (4 oz.) bar semisweet baking chocolate, chopped
- 1 tablespoon butter
- Holiday sprinkles
Instructions
- In food processor, combine flour, 1 tablespoon of sugar and salt with a few short pulses.
- Add butter and pulse until mixture forms large pea-sized clumps.
- Add 4 tablespoons of water; pulse until dough starts to come together.
- With your hands squeeze a clump of dough to see if it holds together without cracking. Add additional water, one tablespoon at a time, and pulse until the dough is hydrated and holds together without cracking.
- Turn dough out and pat into two disks. Wrap in plastic and chill in the refrigerated for 1 hour.
- Heat oven to 375F.
- Remove dough from the refrigerator and let rest on lightly floured rolling surface for 10 minutes.
- Line baking sheets with parchment.
- Roll each dough disc to ¼-inch thickness. Using a 2 ½ to 3-inch round cutter, cut out as many rounds as you can, about 36.
- Place half the rounds on baking sheets. Gently press 1 cookie stick over the center of each round leaving about ½-inch from the top edge of cookie.
- Scoop 1 ½ teaspoons of cookie butter over the center of each round and gently flatten a bit.
- In the remaining rounds cut some small decorative steam vents.
- Brush edges of rounds on the baking sheet with some egg wash. Top with a dough circle. Press edges to seal. Crimp edges with a fork to seal completely.
- Brush top of cookies lightly with egg wash.
- Mix remaining sugar and speculaas spice and sprinkle evenly over cookies.
- Bake for 15 minutes or until golden brown. Cool completely.
- Melt chocolate and butter, stirring until smooth. Spread some chocolate over back of each cookie and immediately decorate with sprinkles. Gently press sprinkles into warm chocolate. Cool.
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