There’s something a bit ironic about taking Cookie Butter and using it as an ingredient to create a cookie, its original form, but let’s get over that for a second and talk about how amazing these cookies are. They’re perfect – thin and soft but still crisp around the edges. They’re satisfying without being heavy and as one of my co-workers proclaimed, “These are one of the best things I’ve ever put in my mouth”. Yes, they are that good.
My decision to whip up some Cookie Butter Cookies was the result of a bit of a combination of impulse baking and stress baking – am I alone in stress baking? Why do I do that? I just end up spending time on something unrelated to my massive to do list and then also have to add the clean up to that ever growing list. But I digress… Let’s get to the recipe.
- 1 1/4 c. flour
- 1/2 c. Cookie Butter
- 1/2 c. white sugar
- 1/2 c. brown sugar
- 1/2 c. softened butter
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 egg
- Preheat oven to 3
- Cream together Cookie Butter and softened butter
- Add in 1/2 c. flour and remaining ingredients, mix until combined
- Slowly add in remaining flour and mix until everything is combined
- Roll into 1-inch balls and place 2-inches apart on an ungreased baking sheet
- Bake for 8-9 minutes
- Optional: melt extra Cookie Butter (:30 in the microwave usually does it) and drizzle on top of cookies
Yes, I’m obsessed with Cookie Butter. I will fully admit it. If you haven’t tried it yet, please run to your nearest Trader Joe’s and grab not one, but two jars of it (I guarantee you’ll love it). If you’re looking for Cookie Butter inspiration beyond just this recipe, I’m your girl: dip pretzels in it, spread it over waffles, make Cookie Butter coffee, drizzle over ice cream or try it with an apple. You’re welcome.