Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

Posted by on Sep 1, 2021 in biscoff spread, Blog, Bready or Not, chocolate, cookies | 0 comments

These Chewy Cookie Butter Chocolate Chip Cookies are embodied with extra cookie dough flavor thanks to the miracle of cookie butter.

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

It always seems someone is always discovering cookie butter for the first time, so I shall repeat: this stuff is basically ground-down cookies blended with oil, giving it the same consistency as peanut butter, but without the health benefits. And oh yeah, it’s delicious.

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

Ccookie butter can be found under the Biscoff brand at many grocery stores (and sometimes in a store generic brand) and at Trader Joe’s as Speculoos. You can use it just as you would peanut butter for sandwiches or for baked goods.

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

It’s fantastic stuff paired with chocolate, as in this recipe. It makes cookies taste more… cookie. Once you try it, you’ll know what I mean.

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

This recipe makes a nice, big batch of crispy, chewy cookies. Use any kind of chocolate chips that you want–or use a mix! It’ll all be good.

Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

These firm, chewy cookies have amped-up cookie dough flavor thanks to cookie butter, the fantastic jarred concoction found near nuts butters in the grocery store. Using a tablespoon scoop, this makes about 44 cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookie butter, cookies
Author: Beth Cato

Equipment

  • tablespoon scoop

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 cube), room temperature
  • 1/2 cup creamy cookie butter
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 2 eggs room temperature
  • 2 Tablespoons light corn syrup
  • 2 Tablespoons water
  • 3 teaspoons vanilla extract
  • 1 bag milk chocolate chips or semisweet chips, about 1 3/4 cups

Instructions

  • Preheat oven at 375-degrees.
  • In a medium bowl, sift together flour, baking soda, and salt. Set aside.
  • In a big mixing bowl, beat butter and cookie butter until completely blended. Add the two sugars. Beat in the eggs, one at a time, followed by the corn syrup, water, and vanilla. Gradually mix in the dry ingredients. Fold in the chocolate chips.
  • Use a tablespoon scoop to dole out dough onto a cookie sheet, giving each one room to spread while baking. Bake for 10 to 11 minutes, until golden, then let them sit on the sheet another 5 to 10 minutes to set. Transfer to rack to completely cool.
  • Store in a sealed container at room temperature. They will keep well for up to 3 days.

*OM NOM NOM!*

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