I am definitely on a baking rampage this weekend: after buying some on-sale cookie butter, I figured I’d try one of the many recipes that involved cookie butter. The easiest? These cookie butter brown sugar cookies! Note: My recipe was adapted from Ms. Averie Sunshine, but since I’ll be taking these to school, I made twice the amount of cookies. So if you definitely don’t want to end up with 45 cookies, divide my numbers by 2. 🙂
2 large eggs 2 cups of Cookie Butter 3/2 cups of light brown sugar 3 Tbsp vanilla extract 2 cup all-purpose flour 4 tsp cornstarch 3 tsp cinnamon 2 tsp baking soda pinch of salt
- Here are all the ingredients you’ll need except for the cornstarch. It was in an ugly container. Anyways, in a large bowl, add the eggs, cookie butter, brown sugar and vanilla, and using an electric mixer (set on medium), mix the ingredients for a couple of minutes until fluffy.
- Then, after scraping down the sides of your bowl, add the rest of your ingredients (flour, cornstarch, cinnamon, baking soda, salt) and hand-mix for roughly one minute. By this point, the dough should be soft, but not wet and sticky (which, in that case, add 1-2 tbsp more of flour and mix again). Then, place the dough onto a sheet of plastic wrap, and place in the refrigerator to chill for at least 3 hours. This step is vital for good, yummy cookies. In the meantime, I went to the clean the house, something much needed. :)3. Take a sheet of parchment paper, and using a 2-inch cookie scoop, place portions of cookie dough onto the sheet. Since I made so much cookie dough, I placed fifteen mounds onto each sheet.
4. Preheat oven to 350 F, and for a cookie sheet with fifteen cookies, I baked for ten minutes. The center might still look gooey, but when you let them cool for a few minutes, they’ll begin to firm.
5. Enjoy your cookies! This is so much better than just eating cookie butter out of the jar (though, admittedly, that’s much simpler).