Cookie Butter CookiesIf you've tried my chocolate peanut butter cookie recipe, then you already know these cookie butter cookies are just as delicious. Why cookie butter? Well, my son is unfortunately allergic to peanut butter and we had to try an alternative for him to enjoy. He loves Biscoff's Cookie Butter (as do I). Think of this as almost an exact replica of the other recipe except with a substitution. Very easy, very delicious.
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If you've got these ingredients on hand, you MUST give this recipe a try. You'll thank yourself later! Something about the texture of this cookie is different, but in a good way. Not necessarily cakey, but still with some of that ooey-gooey goodness. A perfect mix of in between.
Ingredients:
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3/4 - 1 cup Chocolate Morsels of your choice (we have a mix of milk chocolate and white)
2 cups Flour 1/2 cup Biscoff Cookie Butter 1/2 cup Brown Sugar 1/4 cup Granulated Sugar 1 stick (8 tbsps.) Butter (softened) 1 large Egg (room temperature) 1/2 tsp Baking Soda 1/2 tsp Coarse Sea Salt 1 tsp. Vanilla Extract |
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Directions:
1. Place wet ingredients in a bowl: cookie butter, stick of butter, and egg. Using a hand mixer, mix until well combined.
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2. Add 1 tsp of vanilla extract and mix well.
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3. Add 1/2 tsp course sea salt and 1/2 tsp baking soda to 2 cups of all-purpose flour in a separate bowl and mix with a fork to combine. I highly recommend the course sea salt. The granules dispersed in the cookie gives it that perfect element of sweet and salty in every bite.
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4. To the wet mixture, add in all the remaining ingredients: flour mix, 1/2 cup brown sugar, 1/4 cup granulated sugar, 3/4 - 1 cup chocolate chips (we used a combination of milk chocolate and white chocolate).
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5. Using a spatula or gloved hands, mix the ingredients together until well combined. It will take a little bit of effort. It needs to be mixed well enough to have the consistency of what is formed below.
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6. Drop by rounded tablespoon fulls or use a cookie scoop and place on an aluminum foil lined baking sheet. They don't need to be 2 inches apart. 1 inch apart will be sufficient as they won't completely spread when cooking. Place in a preheated oven of 350 degrees F. Bake for no more and no less than 11 minutes.
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7. Remove from oven at 11 minutes and lift the aluminum foil off of the baking sheet to allow the cookies to cool. You may bake the remaining dough in the meantime. (**If you want your cookies to have a more aesthetic look, prior to baking, place some extra chocolate chips on the tops of them. That is what I did with the remaining batch for the final pic product you see.) Once your cookies have gently cooled off, they are ready to enjoy! They taste even better the next day (if they last that long).
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Posted March 19, 2023
See below for video demonstration:
Do you like Biscoff Cookie Butter? What's your favorite kind of cookie?
Let me know and comment below!
Let me know and comment below!