I’m currently on a self-imposed ‘cookie-free diet’. So it’s a little weird that I’m choosing this time to be posting a new cookie recipe for you guys.
But you know what? A girl’s gotta do some things just because she’s nice like that. I leave you guys hanging for days and days with nothing delicious to drool over so sometimes I just have to make it up to you.
Truth be known, I made these cookies over a month ago and they disappeared so fast my scale never knew what hit it. I guess I finally found my favourite way to use Trader Joe’s infamous Cookie Butter.
These were the perfect spicy little alternative to a regular peanut butter cookie. My intention was actually to use almond butter but when I opened my cupboard and found the Cookie Butter staring at me, I knew what to do.
It’s slightly odd to use a butter made of cookies to make cookies, but hey man…whatever works! :)
Cookie Butter Cookies
adapted from How Sweet it Is Chewy Peanut Butter Cookies
yields a baker’s dozen
- 1/2 cup butter
- 1/2 cup Cookie Butter/Speculoos
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/3 cup flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Cream butter, Cookie Butter and both sugars together until fluffy.
- Add egg and vanilla, mixing until combined.
- Add flour, baking soda, and salt. Mix until combined.
- Add chocolate chips. Mix to combine.
- Drop tablespoon-sized dough balls on a baking sheet. Bake for 10-12 minutes until cookie bottoms begin to brown. Let cool on rack.
The perfect combination of crispy outside and chewy inside.
Get a glass of milk or a cup of hot tea and get to work! Enjoy.