Cookie Butter Cookies

 

1 cup butter (226g)

1¼ cup light brown sugar packed (250g)

½ cup sugar

1½ cups cookie butter (420g)

2 large eggs

1 Tbsp. vanilla 

3 cups flour (375g)

1 Tbsp. cornstarch

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

½ tsp ground cinnamon

1 cup semisweet chocolate chips

 

In a medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.

Combine softened butter, sugars, and cookie butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until ingredients are combined and well-creamed.

Stir in vanilla extract.  Add eggs, one at a time, beating well after each addition.

Gradually add dry ingredients to wet until completely combined.

Stir in chocolate chips.

Scoop dough into 1½ Tbsp. sized balls, place on baking sheet and put in the freezer for one hour.

Once cookie dough has finished chilling, preheat oven to 350°.

Place dough balls on parchment paper or Silpat lined cookie sheet.  Bake for 11 minutes.

Once cookies are done baking, remove from oven and allow to cool completely on cookie sheet.

Keep your remaining dough in the refrigerator while each batch is cooking and do not place cookie dough on hot cookie sheet.

This recipe can be found here.