My baking experiment #147 – cookie butter peanut butter cookies

Happy Sunday! I’m sure y’all have heard of cookie butter or Biscoff spread. It’s quite a hot commodity these days. It’s a spread make from Biscoff cookies (or “speculoos” which is the generic name; “Biscoff” is a brand of speculoos from Belgium, popular on Delta airlines.)
Anyways, i bought a jar of cookie butter at the grocery store yesterday and i couldn’t stop eating it out of the jar with a spoon. It’s like eating spreadable cookies. So yummy. Then i spread it on some toast with peanut butter and i really enjoyed the flavor of peanut butter & cookie butter combined. So today i decided to bake some cookies with it.
  • 1/4 cup natural crunchy peanut butter
  • 1/4 cup cookie butter
  • 1/4 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 large egg
  • 3/4 cup flour
  • 1/2 tsp baking soda
  1. In large bowl, whisk together peanut butter, cookie butter, sugar and vanilla until completely combined and then stir in egg.
  2. Stir in flour and baking soda and mix well. (Dough should pull away from bowl.)
  3. Refrigerate dough in airtight container for at least an hour.
  4. When ready to bake, preheat oven to 350 degrees. Line cookie sheet with parchment.
  5. Roll balls of dough that are tall & rectangular. Space them out on cookie sheet.
  6. Bake 8-10 minutes until lightly golden brown on top. (Slightly under-baking these cookies will yield extremely soft and chewy cookies.)
  7. Allow cookies to continue to “bake” on cookie sheet for 3-5 more minutes before removing to cooling rack.

I have to admit these are not the prettiest cookies but they sure are tasty with a soft chewy texture. The brown sugar in the cookie dough caramelizes while baking, creating rich, buttery cookies with hints of caramel and vanilla. They’re tender & moist, and if you enjoy cookie butter and peanut butter, these warm comforting cookies will be your new favorite!

Enjoy the rest of the weekend, and happy baking! 🙂


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