The other day as I was standing over the counter licking my spoon clean from yet another dip into the Cookie Butter, or as some of you may know it, Speculoos Butter jar, I thought, hmmm, there must be a way to bake this cinnamony sweet goodness into a cookie! Just like peanut butter or Nutella or Reese’s peanut butter chocolate spread why wouldn’t this creamy concoction blend nicely into a cookie, muffin or even the filling for a macaron (ohhh, be still my beating heart, doesn’t that sound scrumptious).
Within minutes I came across a recipe for Cookie Butter White Chocolate Chip Cookies from the blog My Frosted Life and here I am sharing her delicious recipe with you.
The only switch ups I made were to use 1/2 white chocolate chips and 1/2 chocolate chips and to roll the cookies in coarse sugar, usually found at Bulk Barn or Michaels or a cake supply store. I find regular granulated sugar disappears as your cookies bake. Space your cookies out as they will spread while baking. Don’t overbake. 7 minutes doesn’t seem long but you want a nice soft centre with these cookies. Look closely at the edges to see if they have browned as it may be a little tough to tell since the cookie dough is brown!
Cookie Butter White Chocolate Chip Cookies
1/2 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 cup cookie butter
1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup mini white chocolate chips
1/4 to 1/2 cup sugar, for rolling cookies
Preheat oven to 375F. Line 2 baking sheets with parchment paper.
In a large bowl with electric mixer beat the butter and sugars on medium-high until light and fluffy, 2-3 minutes.
Add the egg, vanilla and cookie butter and beat on medium speed until incorporated.
In a small bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
With mixer on low, add the flour mixture into the batter and mix until all the flour is incorporated. Fold in mini white chocolate chips until evenly distributed.
Refrigerate the cookie dough for at least one hour.
Once dough is chilled form into balls using approximately 1 tablespoon of dough. Roll dough in sugar and place on cookie sheet. Space cookies 2 inches apart to allow for spreading.
Bake for 7-9 minutes or until just brown around the edges.
Cool completely and enjoy!