It’s time for hurricane baking! I realized last night that I am possibly woefully underprepared for this impending Frankenstorm that is about to descend upon the East Coast (stay safe everyone!), so I made these cookies and then promptly ate half the batch. They’re a soft sugar cookie made with cookie butter, and are the perfect treat for stress eating oneself into a coma.
Have you jumped on the cookie butter (also known as speculoos or biscoff spread) train yet? Because you really should. It’s basically peanut butter, but made from cookies, which is the most genius idea I’ve ever heard. Its deliciousness is two fold – the spread itself is addictively tasty, but the speculoos cookie that it’s made from is a revelation in itself. If your local grocery store doesn’t sell it and spending $15 on two jars is a totally reasonable idea to you, you can buy both the spread and cookies (I’m seriously considering purchasing the 10-pack of cookies) on Amazon.
Cookie Butter Cookies
Makes 1 dozen cookies
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt, plus more for sprinkling
- 1/2 tsp cinnamon
- 8 tbsp unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1/2 cup cookie butter
- 1 large egg
- Preheat oven to 350F.
- Whisk flour, baking soda, baking powder, salt, and cinnamon together in medium bowl and set aside.
- Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down bowl as needed.
- Add cookie butter and mix until fully incorporated, about 30 seconds. Then, add eggs and vanilla and mix until combined.
- Reduce speed to low and add dry ingredients. Mix until combined, about 30 seconds. Chill dough until firm enough to handle.
- Scoop dough onto sheets and bake until cookies are puffy and slightly brown around edges but not on top, about 10 to 12 minutes, switching and rotating halfway through baking.
- Let cookies cool on baking sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature.
I used my favorite peanut butter cookie recipe for this and just substituted the peanut butter with speculoos spread. I was too impatient to chill the dough, so I just scooped them onto the cookie sheet with a spoon. Not chilling the dough means these cookies spread quite a bit and have a more rustic appearance, which we all know is just culinary speak for “ugly”. They’re also much softer and lighter than they would be if the dough had time to rest.
Whether they’re soft and flat or thick and dense, these cookies are delicious either way. Not too sweet with some spicy undertones from the cookie butter and additional cinnamon.