Not sure what to do with cookie butter? Make this recipe! These cookies are tender, moist, and filled with warming spices!
Prep Time10 minutesmins
Cook Time8 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs18 minutesmins
Course: Cookies
Cuisine: American
Keyword: cookie butter cookie recipe, cookie butter cookies, cookie butter desserts, cookie butter uses, recipes with cookie butter, what to do with cookie butter
¾cuplight brown sugarpacked (dark brown may be substituted)
1 ½tablespoonsvanilla extractyes tablespoons, not teaspoons
¾cupplus 2 tablespoons all-purpose flouror up to 1 cup flour as necessary, see directions below
2teaspoonscornstarch
1 ½teaspoonscinnamon
1teaspoonbaking soda
pinchsaltoptional and to taste
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the egg, cookie butter, brown sugar, and vanilla on medium-high speed until light and fluffy, about 4 to 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 6-7 minutes may be necessary. Don’t overbeat or overdo it so that the oils start releasing (more prone to happening with peanut butter than Cookie Butter); just make sure the mixture is properly creamed.
Stop, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour, cornstarch, cinnamon, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. The dough will be soft and on the oily side, but it should come together and not be sticky, tacky, or wet. If it is, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. Due to climate and variance in ingredients such as moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons.
Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 13). Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory.
Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray.
Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want Softbatch-sytle cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp while the oven preheated, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy, gooey centers).
Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
Storage: Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.