Tuesday, January 28, 2014

Cookie Butter?

I'm a big fan of your basic sugar cookie, or maybe I'm just a fan of butter and sugar.  Who knows!  When I saw these yummy looking, chewy cookies on Pinterest, I immediately pinned the recipe...not knowing what "cookie butter" meant.  Oh...it's an actual ingredient!  If you have flown Delta, then you probably know what Biscoff cookies are. 
They are pretty good shortbread type cookies with an spicy (but not gingerbread spicy) taste to them.  This "cookie butter" is like peanut butter made with cookies instead of peanuts. It's actually pretty good!  Anyway, I made these cookies one day after David said they looked good.  They ended up being fairly flat but they were SO chewy and yummy.  Mmmmm, I want some now!  I would definitely recommend picking up a jar of Biscoff cookie butter and making these.  So good!

Soft Batch Cookie Butter Cookies adapted from Averie Cooks
1 large egg
1 cup creamy Cookie Butter or Biscoff Spread (the recipe will work with peanut butter as a substitute but the flavor will be totally different)
3/4 cup light brown sugar, packed (dark brown may be substituted)
1 1/2 tablespoons vanilla extract (yes tablespoons, not teaspoons)
3/4 cup plus 2 tablespoons all-purpose flour (or up to 1 cup flour as necessary, see directions below)
2 teaspoons cornstarch
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
pinch salt, optional and to taste

Preheat the oven to 350 degrees.  In the bowl of a mixer, cream together Biscoff Spread, egg, sugar, and vanilla.  Cream for about 4-5 minutes until light and fluffy. After scraping the bowl, add flour, cornstarch, cinnamon and baking soda.  Mix until incorporated.  Chill the dough for at least 1.5 hours.  Scoop onto a baking stone with a small cookie scoop (tablespoon size).  Flatten with your fingers.  Bake for about 8 minutes or until the edges have just set.  Remove stone from oven and allow to cool slightly before removing cookies from the stone.  Enjoy!

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