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To make the best cookie butter cookies, gather these key items: - 1 1/4 cups cookie butter - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 3/4 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt These ingredients create a rich base. Cookie butter adds a unique taste. The sugars give sweetness, while butter brings a nice texture. You can also use these extras to change things up: - 1/2 cup chocolate chips (optional) - Extra cookie butter for drizzling (optional) Chocolate chips add a fun twist. Drizzling extra cookie butter makes each bite even better. For this recipe, you will need: - Electric mixer - Large mixing bowl - Separate bowl for dry ingredients - Baking sheet lined with parchment paper - Cookie scoop or tablespoon These tools help mix and bake your cookies easily. Using parchment paper makes cleanup simple. Enjoy the process as you create these delicious treats! First, gather all your ingredients on the counter. You need: - 1 1/4 cups cookie butter - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 3/4 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup chocolate chips (optional) - Extra cookie butter for drizzling (optional) Make sure the butter is soft. This helps the mixing go smoothly. It’s best to use room temperature butter. Now, take a large mixing bowl. Add the softened butter, cookie butter, brown sugar, and granulated sugar. Use an electric mixer to cream them together. Mix until it’s light and fluffy, which takes about 2-3 minutes. Next, crack the egg into the bowl. Add the vanilla extract, too. Mix until it’s all combined well. In another bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mix. Stir gently until just combined. Be careful not to overmix or your cookies may turn out tough. If you like, fold in chocolate chips at this stage. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop dollops of dough onto the sheet. Leave space between each cookie. They will spread while baking. Bake in the oven for 10-12 minutes. Look for lightly golden edges and soft centers. After baking, let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. For an extra treat, melt some cookie butter and drizzle it over the cooled cookies. Enjoy this delightful recipe! If you want the full recipe, you can find it listed above. To get the perfect cookie texture, remember to cream the butter well. This mixes air into the dough, making the cookies light. Use a mixer for about 2-3 minutes. Make sure your butter is soft, not melted. This will help to keep the cookies thick and chewy. Also, don’t overmix the dough once you add the flour. Mix until just combined for a better texture. To stop your cookies from spreading too much, chill the dough. After mixing, cover it and put it in the fridge for at least 30 minutes. This helps the fats firm up, which keeps the cookies from spreading. Another tip is to use parchment paper on your baking sheet. It helps the cookies hold their shape while baking. These cookies are great on their own, but you can make them even better! Try serving them with a glass of cold milk or coffee. For a fun twist, drizzle extra cookie butter on top. You can also pair them with ice cream for a yummy dessert. For a nice touch, arrange them on a pretty plate. Add a sprinkle of sea salt for a sweet and salty mix! Enjoy your cookie butter cookies with friends and family. For the full recipe, check out the instructions above! {{image_2}} You can change the flavor of your cookie butter cookies with fun mix-ins. Chocolate chips are a great choice. They melt slightly and add a rich taste. You can also use butterscotch chips for a sweet twist. If you like nuts, walnuts and pecans work well. Just chop them up and fold them into the dough. This adds crunch and flavor. Making gluten-free cookie butter cookies is easy. Substitute all-purpose flour with a gluten-free blend. Many blends work just like regular flour. Make sure it includes xanthan gum. This helps the cookies hold together. Follow the same recipe steps. Your cookies will be soft and tasty, just like the original! To boost flavor, try adding spices or extracts. Cinnamon or nutmeg can give warm tastes. A pinch of sea salt can enhance the sweetness. If you want a twist, add almond extract instead of vanilla. These small changes can make your cookies even more delightful. You can find your favorite flavor mix through trial and taste. For the full recipe, check out Cookie Butter Bliss Cookies. To keep your cookie butter cookies fresh, store them in an airtight container. This helps keep moisture in and prevents them from getting hard. If you want, layer parchment paper between the cookies to avoid sticking. Placing the container in a cool, dry place is best for maintaining flavor and texture. When stored correctly, cookie butter cookies last for about one week at room temperature. If you place them in the fridge, they can last up to two weeks. Just remember, the colder they get, the firmer they may become. If you want to enjoy them longer, freezing is a good option. To freeze cookie butter cookies, first let them cool completely. Place them in a freezer-safe bag or container. Make sure to label the bag with the date. When frozen, they can last for up to three months. To enjoy, simply thaw them in the fridge overnight or at room temperature for a few hours. You can also warm them in the microwave for a few seconds for a fresh-baked taste. If you want, drizzle some extra cookie butter on top before serving. Cookie butter is made from crushed speculoos cookies, sugar, and oils. It has a smooth, creamy texture. The spices in speculoos give it a warm flavor. You'll find hints of cinnamon, nutmeg, and ginger in it. This spread is sweet and perfect for dessert. Yes, you can make these cookies without an egg. Use a flaxseed or chia seed mixture instead. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. This mix acts as a binder for your cookie dough. You can buy cookie butter at many grocery stores. Look in the aisle with spreads and nut butters. Stores like Trader Joe's are famous for their cookie butter. You can also find it online at various retailers. Just check the ingredients to ensure it meets your taste. Cookie butter cookies started in Belgium. The original speculoos cookies are popular in Europe. They became a trend in the U.S. after cookie butter was introduced. Now, many love using cookie butter in recipes, like these cookies. They blend tradition with modern flavors. To make cookie butter at home, blend speculoos cookies in a food processor. Add a bit of vegetable oil for smoothness. You can also mix in spices like cinnamon and vanilla. Adjust the sweetness by adding sugar or honey. Blend until it reaches your desired texture. For the full recipe, check out the Cookie Butter Bliss Cookies section! In this blog post, we explored how to make cookie butter cookies. We covered essential and optional ingredients, plus the tools you need. I provided step-by-step instructions, along with tips to perfect your cookies. You can try variations to mix things up, and we discussed proper storage for freshness. Cookie butter cookies are fun to make and share. Enjoy crafting these treats with your own twist!

Cookie Butter Cookies

Indulge in pure deliciousness with these Cookie Butter Bliss Cookies! This easy recipe combines creamy cookie butter, rich chocolate chips, and a drizzle of extra cookie butter for a sweet treat that's hard to resist. Perfect for sharing or enjoying solo, these cookies are sure to become a favorite! Ready to bake? Click through for the full recipe and make your cookie dreams come true!
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Ingredients
  

1 1/4 cups cookie butter

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips (optional)

Extra cookie butter for drizzling (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, cookie butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.

      Add in the egg and vanilla extract, mixing until fully combined.

        In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

          If using, fold in the chocolate chips to the dough.

            Use a tablespoon or a cookie scoop to drop dollops of cookie dough onto the prepared baking sheet, leaving space between each cookie as they will spread while baking.

              Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.

                Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                  If desired, melt extra cookie butter in the microwave for a few seconds and drizzle over the cooled cookies for an extra treat.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies on a decorative plate and drizzle the melted cookie butter in a zigzag pattern over the top for an appealing finish. Enjoy them with a glass of milk or your favorite coffee!