Cookie butter molten cakes for 2...AMAZING. Melt three tablespoons of butter, one tablespoon of coconut oil, and half a cup of chocolate chips on low heat. Allow to cool slightly. Beat two eggs with a quarter cup of sugar and a pinch of salt for about three minutes (until it's increased in volume and pale yellow in color). Mix in chocolate until blended, gently fold in two tablespoons of flour. Grease and flour two 8-ounce ramekins. Pour batter until it reaches about two-thirds of the way up the side of the ramekins. Dollop a heaping tablespoon of Trader Joe's cookie butter (I used the cocoa swirl flavor in this recipe). Top off ramekins with remaining batter. Cook for 15-16 minutes at 425 degrees until cakes are puffed and cracked on top. They should still be jiggly in the center when you pull them from the oven. Allow to cool for 12-15 minutes, run a knife around the outsides of the ramekins, and invert.