Is there a more “cookie” cookie than a cookie made with cookie butter? What’s better than a cookie made of cookies? In my opinion, you can never have too much cookie and this is a way to finally, officially eat two cookies at once (well, sorta.) This is the kind of cookie Cookie Monster would approve of, so before I use the word cookie one more time, let’s move onto the cookie recipe.
*Note: I always refrigerate my cookie dough overnight for best results. It actually breaks the process down and makes it easier, too. I spend about an hour one night making all my dough and then will bake the next night 🙂
yields 24 cookies
- 1 cup cookie butter (Biscoff, Trader Joe’s, etc.)
- 1/2 cup butter, softened
- 3/4 dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Preheat your oven to 350º. In a stand mixer, combine cookie butter, butter, brown sugar and granulated sugar. Add the egg and vanilla and mix until combined.
- Sift together your dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg.
- With your stand mixer set to low, slowly begin incorporating your dry ingredients just until combined. Refrigerate cookie dough overnight.
- Line a cookie sheet with parchment paper. Roll your dough into 1 – 1 1/2 inch balls and carefully press down with a fork to flatten. Bake for about 9 minutes, then transfer to a cooling rack immediately.