Cookie Butter Cookies Recipe
Are you a cookie lover always on the lookout for a new twist on classic recipes? Look no further! Cookie butter cookies are the latest and greatest in the cookie world, combining the rich, creamy flavor of cookie butter with the comforting texture of homemade cookies. These treats are perfect for any occasion, from a cozy night in to a festive gathering. Let’s dive into this deliciously simple recipe that’s sure to become a favorite in your household.
Preparing the Dough
- Mixing the Wet Ingredients: In a large mixing bowl, beat together the cookie butter, unsalted butter, granulated sugar, and brown sugar until creamy and well-combined. This should take about 2-3 minutes with an electric mixer on medium speed.
- Adding the Egg and Vanilla: Add the egg and vanilla extract to the mixture and continue to beat until fully incorporated.
- Combining the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Optional Add-ins: If desired, fold in chocolate chips, nuts, or cinnamon to add extra flavor and texture to your cookies.
Chilling the Dough
Chilling the dough is a crucial step that shouldn’t be skipped. It helps to solidify the fat in the dough, preventing the cookies from spreading too much while baking.
- Chilling Time: Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least 1 hour. For best results, chill overnight.
Shaping the Cookies
Once the dough is thoroughly chilled, it’s time to shape your cookies.
- Prepping the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shaping: Using a cookie scoop or your hands, form the dough into balls, about 1.5 tablespoons each. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flattening: Gently press down on each ball of dough with your palm or a fork to flatten slightly. This helps the cookies bake more evenly.
Baking the Cookies
- Preheating the Oven: Preheat your oven to 350°F (175°C) while you shape the cookies.
- Baking Time and Temperature: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underdone, but they’ll firm up as they cool.
Cooling the Cookies
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This helps them set properly and prevents them from breaking.
Storing the Cookies
Store your cooled cookies in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, you can freeze the cookies for up to three months.
Serving Suggestions
Cookie butter cookies are delicious on their own, but they can also be paired with a variety of beverages and accompaniments.
- Beverages: Enjoy them with a glass of milk, a cup of coffee, or hot cocoa for a perfect pairing.
- Presentation: Serve on a decorative platter or in a cookie jar to make them look even more enticing.
Nutritional Information
Calorie Count
Each cookie (assuming the recipe makes about 24 cookies) contains approximately 120 calories.
Nutrient Breakdown
- Fat: 7g
- Carbohydrates: 14g
- Protein: 1.5g
- Fiber: 0.5g
- Sugar: 9g
Variations of the Recipe
Chocolate Chip Cookie Butter Cookies
Add 1/2 cup of chocolate chips to the dough for a deliciously gooey twist.
Nutty Cookie Butter Cookies
Mix in 1/2 cup of chopped nuts, such as almonds or pecans, for a crunchy variation.
Common Mistakes to Avoid
Overmixing the Dough
Overmixing can lead to tough cookies. Mix until the ingredients are just combined.
Incorrect Baking Time
Baking for too long can result in dry cookies. Keep a close eye on them and remove them from the oven as soon as the edges are golden.
Conclusion
Cookie butter cookies are a delightful treat that’s easy to make and sure to please any crowd. With their rich, creamy flavor and soft, chewy texture, these cookies are a fantastic addition to any baking repertoire. Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and rewarding. So, grab your ingredients and start baking – you won’t regret it!
FAQs
- Can I use homemade cookie butter?
- Yes, homemade cookie butter works great in this recipe. Just ensure it has a similar consistency to store-bought versions.
- What if my cookies spread too much?
- This can happen if the dough isn’t chilled long enough. Make sure to chill the dough for at least an hour.
- Can I freeze the dough?
- Absolutely! You can freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
- What if I don’t have an electric mixer?
- You can mix the ingredients by hand with a sturdy wooden spoon, though it will take a bit more effort.
- Can I add other flavors?
- Feel free to experiment with different spices, extracts, or mix-ins to create your own unique version of cookie butter cookies.
Cookie Butter Cookies Recipe
Are you a cookie lover always on the lookout for a new twist on classic recipes? Look no further! Cookie butter cookies are the latest and greatest in the cookie world, combining the rich, creamy flavor of cookie butter with the comforting texture of homemade cookies. These treats are perfect for any occasion, from a cozy night in to a festive gathering. Let's dive into this deliciously simple recipe that's sure to become a favorite in your household.
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!