I feel like I always have cookie butter in my cabinet..every time I pop into Trader Joe’s, if I’m empty, I pick up a jar or two…it doesn’t exactly thrill my fiance haha I don’t know what it is, but hes pretty indifferent towards it..weirdo, I know. Anyways, Ive never actually baked with it and have been dyiiiing to do so..suddenly I find myself looking up and down for something to make with cookie butter, and truthfully its really not that hard to find. Its so similar to Biscoff spread, that I think you can just swap one out for the other..so find a biscoff recipe, and voila..cookie butter approved!
Speaking of approved…I was just saying my fiance was impartial towards the cookie butter…WELL not so much towards the cookie butter cookies! He loved them! Oh goodness and so do I! I can’t keep my hands out of the container! They’re so soft and perfectly gooey on the inside…the drizzle on top stinking MAKES these cookies, I swear its like creamy, heavenly goodness! Ugh…I must have one now!
These babies are so fast! Seriously, I think I whipped them up and had them in the oven in 12 minutes flat! They’re perfect if you’re short on time, or really just not in the mood to be slaving away in the kitchen, yet MUST HAVE something sweet, cookie-like, and heavenly. IMMEDIATELY. 😀 Make these cookies..you’ll be so glad you did! Plus the gingerbread-y flavor is PERFECT for Fall and Christmas cookie baskets! 😉
Ingredients
- 1 1/4 cups cookie butter, divided
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
Directions
- Preheat your oven to 375 degrees. Line a baking sheet with Parchment paper
- In a large bowl, beat together 1 cup of the cookie butter with the butter until smooth.
- Whip in the white and brown sugars.Beat in the egg.
- In a separate bowl combine the flour, baking powder, baking soda, and salt. Sift the dry ingredients into the wet ingredients. Mix until just combined.
- Using a cookie scoop, scoop the dough out onto the trays, placing them about two inches apart.
- Bake for 8-9 minutes.
- Remove from the oven, let them sit for about five minutes before moving them to cooling racks.
- While the cookies are cooling, combine the remaining 1/4 cup of cookie butter with the cinnamon and melt in the microwave. It doesn't take long!
- Once the cookies are completely cool, drizzle with the cookie butter mixture! (Allow the drizzle to harden before stacking them in a container!) Enjoy!!
Notes
Adapted From: The Coterie Blog
