Cookie Butter Cookie Recipe

I’m trying to do small projects around the house to get me through my practically annual March Malaise Creative Slump. It is too windy and wet outside and too cold to smack things with hammers in the garage (and another reason I’m so antsy.)

So I’m doing some of the dumb projects I gotta do but put off like clearing and organizing a kitchen shelf, linen closet, etc.

I learned during our Eat From the Pantry Challenge my family has Out of Sight Out of Mind Disease and given that we live in a small condo and I can’t always store like with like, well…it’s best to rotate items from the back of the pantry shelves to the front because I always find a fun ingredient to make our current winter meals a little more interesting.

Case in point: Cookie Butter!

We love our peanut butter smoothies around here so it isn’t a surprise to find our jar of cookie butter in the bowels of a cupboard because I think it is too sweet to add to a breakfast smoothie but not too sweet to add to cookies!

Which lead to my next gray and rainy day project: make a cookie butter cookie recipe!

Let’s Bake!

How to Bake Cookie Butter Cookies

 

Pin this yummy, quick, and easy cookie recipe for later!     I originally baked this recipe with Earth Balance dairy free butter to make my cookie milk allergy friendly. Feel free to use regular butter if you are lucky enough not to have a food allergy.

You will need these ingredients:

1/3 Cup of Cookie Butter

3/4 Cup of Peanut Butter

1/2 Cup of butter – regular or dairy free

1/2 Cup brown sugar

1/2 Cup of white sugar

1 Egg

1/2 Teaspoon of salt

1/2 Teaspoon of baking soda

1/2 Teaspoon of vanilla extract

1 1/2 cups of flour

Disclosure: I included affiliate links in this post for your convenience

 

How to Make this Recipe:

 

 

You really should follow the recipe and mix some of the cookie ingredients separately. It will make a difference in the taste of the cookie, not to mention it will be easier to ensure everything is thoroughly mixed together before you pop it into the oven!

1. Thoroughly mix together the softened butter, white and brown sugars in a mixing bowl (this is called creaming.)

Lazy baker tip: I’m impatient and don’t have a lot of hand strength (too much time working at the computer) to do this with a spoon by hand. You don’t need a big fancy kitchen stand mixer to do the job for you, I use a basic electric hand mixer similar to this one


2. Thoroughly mix the following ingredients into the creamy butter and sugar mix: egg, peanut butter, cookie butter, salt, baking soda, and vanilla extract. This is where using a hand mixer comes in handy!


3. Finally add and thoroughly mix the flour to the mixture.


4. Use your hands to roll the cookie dough into small balls, place them on a cookie sheet ( I use a baking stone like this one for more evenly baked cookies), and press the balls flat with a clean fork.
5. Bake the cookies in a 375 degree (F ) oven for 10 minutes.


6. Carefully remove the cookies from the oven, place them on a cooling rack and allow them to cool.

Warning: My cookies were a little crumbly when I used a spatula to remove them from the baking stone and onto the cooling racks most likely due to the dairy free butter and I should have let the cookies cool slightly. If this happens to you and you have folks who hate to eat broken cookie, I suggest you eat the evidence.

7. Unleash your inner Cookie Monster! Nom! Nom! Nom! Nom! Nom!

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