Ever since Trader Joe’s came out with its cookie butter I’ve been wanting to bake with it. If you don’t have a Trader Joe’s near you, Biscoff spread is the same thing and is sold at most grocery stores:
I never got a chance to bake because it disappears by the spoonful straight out of the jar, but finally I made my way to the kitchen to start experimenting with a fresh jar. I played around with a few variations and this one was my favorite.
1/4 cup butter, softened
3/4 cup cookie butter
1 cup packed brown sugar
1/2 cup white sugar
2 tablespoons honey
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, cookie butter, brown sugar, and white sugar until smooth.
- Beat in the eggs one at a time, then stir in the honey, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture.
- Fold in chocolate chunks.
- Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
- Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
I played around with the proportions between the butter and the cookie butter and found that due to the cookie butter’s texture less real butter was needed to have a super chewy texture. But cookie butter has way less fat, so that was a bonus. 🙂
On a side note: I am completely obsessed with the Silpat that I got for Christmas. It makes baking (and not to mention, cleaning) a breeze. If you have never used one I can’t recommend it enough. Cooking sprays make dough flatten out, but baking cookies on the silpat keeps them perfectly fluffy.