Day 5: Cookie Butter Cookies
December 17, 2017 by Nicole Collins
It’s Day 5: Cookie Butter Cookies!
That’s right, we’re turning cookie butter back in to cookies!
And then, as if that wasn’t exciting enough, we’re adding chocolate covered toffee bits.
Cookie butter is just Biscoff cookies that have been run through a food processor long enough to turn it in to a peanut butter like substance. It’s readily available in pretty much all grocery stores these days, and you can find it in the same area as the peanut butter.
So, that’s the star of the show!
These cookies are so yum. The dough is very similar to a peanut butter cookie dough. In fact, there were moments that my brain was tricked in to thinking that I was eating a peanut butter cookie.
It’s all of the buttery goodness!
But, these take on a little bit of a different form than your traditional peanut butter cookie.
Instead of thick, round cookies with a criss cross in the center, these actually do a decent amount of spreading. But, they still stay nice and soft, and a little chewy, which is EXACTLY how a cookie should be.
Now cookie butter is amazing on its own. I absolutely walk around with a jar and a spoon, and go to town. But, I just wanted to add a little something to make them extra special. I love the combo of cookie butter and chocolate covered toffee bits, hence this AMAZING pie. So, I knew exactly what I had to do!
We do have to chill the dough, but the patience required just makes them taste all the better. The waiting is the hardest part of this process. So worth it! I know you'll love it!
And here are all of the other cookies we’ve loved so far:
Day 4: White Chocolate Dipped Golden Oreos with Crushed Pretzels
Day 3: Vanilla Chai Shortbread
Day 2: Samoa S'mores
Day 1: Brownie Biscotti
‘Til tomorrow! Let’s bake!
Cookie Butter Cookies
Serves: 24 cookies Print
1 1/4 cups all purpose flour
½ tsp baking soda
¾ tsp baking powder
¼ tsp salt
1 stick (1 cup) unsalted butter, softened
½ cup cookie butter
½ cup brown sugar
½ cup granulated sugar
½ tsp vanilla
½ cup chocolate toffee bits (Heath bits)
In a medium bowl, mix the flour, baking soda, baking powder, and salt with a fork to incorporate the ingredients.
In a large bowl, cream the butter, cookie butter, both sugars, and vanilla with a hand mixer until combined and creamy. Add egg and beat until smooth and fully combined.
Add about 1/3 of the dry ingredients to the wet ingredients, and mix by hand with a long handled spoon until combined. Repeat until all of the dry mix has been used and the flour mix is fully incorporated. Stir in the chocolate toffee bits, and mix just until combined. Chill the dough in the fridge for 30 mins.
Preheat the oven to 375 degrees. On a large, ungreased cookie sheet, roll dough in to 1 tbsp portions spaced roughly 2 inches apart. Flatten balls slightly with your hands. Bake for 10-12 mins until the top and edges just start to turn golden brown. Remove from oven, and place on a cooling rack or foil lined table to cool. Store in an airtight container.
*I like to mix cookies by hand. It's how I've always done it. Call it kitchen superstition. Feel free to use a stand mixer to mix up these cookies or to use the hand mixer up until the point of adding in the toffee bits.
*You can find cookie butter in the same aisle as peanut butter in the grocery store.
*This recipe calls for chocolate covered toffee bits (Heath bits). If you can't find Heath bits in the baking aisle, buy 2 Heath or Skor bars from the candy aisle and chop them up yourself.