Cookie Butter Cookies

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
  1. 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.
  2. Sift together your dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg.
  3. With your stand mixer set to low, slowly begin incorporating your dry ingredients just until combined. Refrigerate cookie dough overnight.
  4. 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.cropped-jackie-drift-signature-1.png



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