Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies
These Chewy Cookie Butter Chocolate Chip Cookies are embodied with extra cookie dough flavor thanks to the miracle of cookie butter.
It always seems someone is always discovering cookie butter for the first time, so I shall repeat: this stuff is basically ground-down cookies blended with oil, giving it the same consistency as peanut butter, but without the health benefits. And oh yeah, it’s delicious.
Ccookie butter can be found under the Biscoff brand at many grocery stores (and sometimes in a store generic brand) and at Trader Joe’s as Speculoos. You can use it just as you would peanut butter for sandwiches or for baked goods.
It’s fantastic stuff paired with chocolate, as in this recipe. It makes cookies taste more… cookie. Once you try it, you’ll know what I mean.
This recipe makes a nice, big batch of crispy, chewy cookies. Use any kind of chocolate chips that you want–or use a mix! It’ll all be good.
PrintBready or Not Original: Chewy Cookie Butter Chocolate Chip CookiesThese firm, chewy cookies have amped-up cookie dough flavor thanks to cookie butter, the fantastic jarred concoction found near nuts butters in the grocery store. Using a tablespoon scoop, this makes about 44 cookies.Course Dessert, SnackCuisine AmericanKeyword chocolate, cookie butter, cookiesAuthor Beth CatoEquipmenttablespoon scoopIngredients2 1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/2 cup unsalted butter (1 cube), room temperature1/2 cup creamy cookie butter1 cup brown sugar packed1/2 cup white sugar2 eggs room temperature2 Tablespoons light corn syrup2 Tablespoons water3 teaspoons vanilla extract1 bag milk chocolate chips or semisweet chips, about 1 3/4 cupsInstructionsPreheat oven at 375-degrees.In a medium bowl, sift together flour, baking soda, and salt. Set aside.In a big mixing bowl, beat butter and cookie butter until completely blended. Add the two sugars. Beat in the eggs, one at a time, followed by the corn syrup, water, and vanilla. Gradually mix in the dry ingredients. Fold in the chocolate chips.Use a tablespoon scoop to dole out dough onto a cookie sheet, giving each one room to spread while baking. Bake for 10 to 11 minutes, until golden, then let them sit on the sheet another 5 to 10 minutes to set. Transfer to rack to completely cool.Store in a sealed container at room temperature. They will keep well for up to 3 days.*OM NOM NOM!*
