December 11, 2017

Cookie Butter Cookies

How many of you have tried cookie butter?  I mean, it's a brilliant idea - spreadable cookie yumminess, and quite tasty, right?  But, I often feel that the usage of cookie butter is somewhat limited beyond a spoon into the jar.  Haha!  The idea of using cookie butter in place of peanut butter sound good, but I can never bring myself to make a cookie butter sandwich. ;-)

When shopping at Trader Joe's, I am always amazed at how many different cookie butter products I see: cookie butter cheesecake, cookie butter chocolate, cookie butter sandwich cookies, and the list goes on.  It was time to get creative with that jar of cookie butter sitting in the far back of the cabinet (purposely hidden to avoid temptation).  

So, here comes cookie butter cookies.  These soft, chewy cookies are rich and buttery with caramel and vanilla flavors and a hint of almond.  They just taste comforting, even though they are addicting!  

And, to make you feel less guilty, there's no added butter in these cookies, so they are technically butter free.  Cookie butter is different from regular cookie butter, after all.

Cookie Butter Cookies
Yields 2 dozen

1 egg
1 cup cookie butter
3/4 cup brown sugar
1 tbsp. pure vanilla extract
2 tsp. almond extract
3/4 cup plus 2 tbsp. all purpose flour (108 grams)
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cornstarch

Prepare two large baking sheets with a silpat or parchment paper and set aside.  (You will need to stick these in the refrigerator, so if you don't have space, use two large plates, and you can prepare the baking sheets right before you bake.)

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the cookie butter, egg, brown sugar, and vanilla and almond extracts.  Beat until light and fluffy for about five minutes.  Then, add the flour, cinnamon, baking soda, salt, and cornstarch.  Continue mixing on medium-low until just incorporated. 

Using a medium cookie scoop or a spoon (you want about 2 tbsp. of dough in each cookie dough ball), form cookie dough balls.  Place the dough onto the prepared baking sheets or onto the large plate.  Refrigerate for a minimum of five hours (overnight preferred).  

When ready to bake, preheat oven to 350ºF.  Remove the cookie dough balls from the fridge and flatten slightly.  Place the baking sheets into the oven and bake for 8-9 minutes or until the cookies have set.  The cookies may seem "doughy" when you remove from the oven, but that's okay--they will firm up and be soft and chewy.  Do not over bake.  

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.  Enjoy!

Source: Adapted from AverieCooks

1 comment:

  1. How about that! I never heard of cookie butter before but just looked it up on the internet. Looks like it is a spread made with cookies. Imagine being able to brag about a "butterless cookie dessert." Looks delicious and Happy Holidays to you!


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