Introduction:
If you’re a fan of cookie butter, you’ll love these indulgent Cookie Butter Cookies. Made with creamy, spiced cookie butter as the main ingredient, these cookies are soft, rich, and packed with warm flavors of cinnamon, ginger, and caramel. The combination of buttery cookie dough and the unique flavor of cookie butter makes these cookies a must-try for any dessert lover.
The Story Behind Cookie Butter:
Cookie butter originated in Belgium and is made from Speculoos, a type of spiced shortcrust biscuit. This smooth, creamy spread has become wildly popular in recent years due to its unique flavor and versatility in desserts. By incorporating cookie butter directly into cookie dough, these cookies offer a double dose of that beloved spiced flavor.
Ingredients Breakdown:
For the Cookies:
- Cookie Butter: The star of the recipe, lending a smooth, rich texture and the distinctive taste of spiced cookies.
- All-Purpose Flour: Provides structure to the cookies, giving them a soft and chewy texture.
- Butter: Adds richness and enhances the buttery flavor.
- Granulated Sugar: Sweetens the dough and helps create a light crispiness on the outside.
- Brown Sugar: Adds a deep, caramel-like flavor and keeps the cookies moist.
- Egg: Helps bind the dough and gives the cookies their chewy texture.
- Vanilla Extract: Complements the warm spices of the cookie butter and enhances overall flavor.
- Baking Soda: Ensures the cookies rise slightly and maintain a soft, fluffy texture.
- Salt: Balances the sweetness and brings out the flavor of the cookie butter.
Step-by-Step Recipe:
Step 1: Prepare the Dough
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, cookie butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
Step 2: Chill the Dough
- Chill the dough: Cover the dough and refrigerate it for at least 30 minutes. Chilling the dough will help the cookies hold their shape and improve their texture when baked.
Step 3: Shape and Bake
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the dough: Scoop about 1 1/2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Cookie Butter Cookies:
- Chill the dough: Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much.
- Don’t overbake: For soft, chewy cookies, remove them from the oven when the edges are just set and the centers are still soft. The cookies will firm up as they cool.
- Use high-quality cookie butter: Look for smooth and creamy cookie butter for the best flavor and texture in your cookies.
- Add texture: For an extra crunch, fold in chopped nuts or crushed Speculoos cookies into the dough.
Variations and Customizations:
- Cookie Butter Chocolate Chip Cookies: Add a handful of chocolate chips to the dough for a rich, chocolatey twist on these spiced cookies.
- Stuffed Cookie Butter Cookies: For an extra indulgent version, stuff the cookie dough balls with a spoonful of chilled cookie butter before baking.
- Crumble Topping: Press crushed Speculoos cookie crumbs onto the tops of the cookie dough balls before baking for a decorative and flavorful touch.
- Salted Caramel Cookie Butter Cookies: Drizzle the baked cookies with salted caramel sauce for a decadent finish.
Health Considerations and Nutritional Value:
While these cookies are rich and indulgent, there are a few ways to adjust the recipe to make it slightly lighter:
- Reduce Sugar: Cut back on the sugar by 1/4 cup to make the cookies a little less sweet.
- Whole Wheat Flour: Substitute part of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Dairy-Free Option: Use dairy-free butter to make these cookies suitable for those with dairy sensitivities.
FAQ:
- Can I use crunchy cookie butter? Yes! Crunchy cookie butter will add a delightful texture to the cookies with little bits of cookies throughout.
- How do I store these cookies? Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
- Can I freeze the dough? Yes, you can freeze the dough. Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag and bake from frozen, adding an extra 1-2 minutes to the baking time.
Cookie Butter Cookies
These Cookie Butter Cookies are soft, chewy, and packed with the irresistible flavor of cookie butter. Easy to make and even easier to enjoy, they’re a perfect treat for any occasion!
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 2 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter cold, cut into cubes
- 1/2 cup creamy cookie butter I used Lotus Biscoff
- 3/4 cup brown sugar packed
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp. cookie butter emulsion
- 1 tsp. vanilla extract
- 1 1/2 cups chocolate chips milk chocolate, semi-sweet, or dark
- 10 Biscoff cookies crushed (some chunks are OK to leave in!)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or Silpat/silicone baking mats.
- Whisk the dry ingredients together in a large mixing bowl: All-Purpose flour, cake flour, corn starch, baking powder, baking soda and salt. Set aside.
- 1 1/2 cups all-purpose flour,3/4 cup cake flour,2 tsp. cornstarch,1/2 tsp. baking soda,1/2 tsp. baking powder,1/2 tsp. salt
- Using a stand mixer fitted with the paddle attachment cream the butter, cookie butter, and sugars on medium speed until combined, about 2-3 minutes.
- 1/2 cup unsalted butter, cold, cut into cubes,1/2 cup creamy cookie butter (I used Lotus Biscoff),3/4 cup brown sugar, packed,1/4 cup sugar
- Add in the egg, egg yolk, cookie butter emulsion and vanilla extract. Scrape down the sides of the bowl as needed. Gradually add in the dry ingredients, followed by the chocolate chips and crushed up Biscoff cookies.
- 1 large egg,1 large egg yolk,1 Tbsp. cookie butter emulsion,1 tsp. vanilla extract,1 1/2 cups chocolate chips (milk chocolate, semi-sweet, or dark),10 Biscoff cookies, crushed (some chunks are OK to leave in!)
- Shape dough into ~8 large dough balls. Pull the ball in half, and then place the two halves back together with the jagged middle parts of the cookies facing up. See the video for guidance. This gives the cookies a gorgeous, rustic look and it’s the Crumbl cookie method!
- Place the cookies on the prepared baking sheet and bake for ~10-12 minutes or until the edges and tops look slightly golden.
- While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges to make the perfect circular cookie!
- Garnish the tops with more chocolate chips when they come out of the oven. These cookies are VERY SOFT so it’s important to let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack to cool completely. Drizzle with a little bit of melted Biscoff spread and crushed Biscoff cookies, if desired and most importantly, ENJOY!
Notes
Notes
-
- These cookies stay soft for several days when properly stored in an airtight container or baggie.
- You can make cookies smaller. Adjust baking time as needed.
- You can also freeze them in a freezer safe baggie. Let them cool completely before freezing.