We are big cookie butter fans over here. In fact, a jar often makes it into our kids' stockings or Easter baskets because they consider it such a fun treat. If you haven't had cookie butter before, it is a spread made from speculoos cookies. This recipe turns cookie butter back into cookie form, but rather than the crisp shortcrust texture of speculoos, you are left with a warmly spiced soft and chewy cookie (like the texture of a peanut butter cookie). If you are a cookie butter lover, this one is for you.
Cookie Butter Cookies
Prep time
Cook time
Total time
Serves: 2 dozen
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
- ½ cup unsalted butter, softened
- 1½ cups crunchy cookie butter
- 1½ cups brown sugar
- 2 eggs
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with a non-stick baking mat or parchments paper.
- Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.
- In a large mixing bowl or stand mixer, cream together butter, cookie butter, and brown sugar for about 3-4 minutes until light and fluffy. Add eggs and beat until well combined. Add vanilla and mix until combined. Add dry ingredients and mix until just combined.
- Using a large cookie scoop, scoop dough into balls and place on prepared baking sheet, leaving a few inches between each dough ball. Bake in batches in preheated oven for 8-10 minutes. Remove from oven and cool.
Notes
Adapted from: The Cozy Plum
Leave a Reply