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.

Biscoff Chocolate Chip Cookies

1 cup butter, softened to room temperature

1 cup granulated sugar

1 cup packed light or dark brown sugar

2 large egg, at room temperature

2 large egg yolk, at room temperature

4 tsp. vanilla extract

1 cup Cookie Butter

4½ cups flour

2 tsp. baking soda

2 tsp. cornstarch

1 tsp. ground cinnamon

1 tsp. salt

2½ cups semi-sweet chocolate chips

In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add sugars and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. On high speed, beat in the cookie until completely combined.

In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips. The cookie dough will be a little sticky. Scoop out dough , then chill for at least 3 hours and up to 3 days.

Preheat oven to 350°F. Line baking sheets with silicone baking mats.

Bake the cookies for 9-10 minutes. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

This recipe can be found here.