Have you tried cookie butter? Try using it in this easy cookie recipe! These Chocolate Chip Cookie Butter Cookies are chewy and not too sweet, and especially wonderful in ice cream sandwiches.
I woke up from a strange dream this morning. It made me wonder, what would happen if we were forced to return to some part of our life from the past? One where everything is familiar, yet so different? What if I had to move back to New York, where there are old friends and dear relatives, and along with it, expectations of how things should be?
I know this is not so foreign, people move back all the time. But sometimes we get used to thinking of the way things used to be as preserved in our memories; it may be nice to keep it that way, because we all well know that things change. I wonder if I would spend as much time with my old friends at this point in my life? Would it be weird? Would we still get along? Have I changed?
I finally explored the hype behind cookie butter the other day. I know, I’m rather late to the cookie butter party, but I have actually had a jar in my pantry for quite a long while. Truth be told, I’ve been avoiding it, because I was afraid that once I opened it, I wouldn’t stop eating it. I put this silliness aside and decided it was time for me to get to know cookie butter better.
How? By making it go back to its roots. What once was a cookie, returned to the cookie. And if the cookie butter’s experience of going back to its birthplace is any indication, I would say everything turned out just fine. It was quite at home…and fit in nicely.
How to Make Chocolate Chip Cookie Butter Cookies
To make these cookies, first you’ll use an electric mixer to beat together a big scoop of cookie butter (1 cup in fact), brown sugar, butter, an egg, agave nectar and vanilla.
In a separate bowl, you’ll mix together the flour, oats and baking soda.
Combine the mixtures, stir in the chocolate chips and these easy cookies are almost ready to bake.
After scooping out the cookies, chill them in the freezer for about 15 minutes to set the dough a bit. Then, get ready to fill your home with the delicious smell of homemade cookies after you pop them in the oven.
More Great Cookie Recipes to Try
Chocolate Chip Cookie Butter Cookies
- 1 cup Speculoos Cookie Butter
- 1 cup brown sugar packed
- 6 tablespoons unsalted butter room temperature
- 1 large egg
- 2 tablespoons agave nectar
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 6 oz bittersweet or semisweet chocolate chips
- Preheat the oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
- In the bowl of an electric mixer beat the cookie butter, brown sugar, butter, egg, agave nectar and vanilla until smooth. In a separate bowl, mix together the flour, oats and baking soda. Add to the cookie butter mixture and mix until just blended. Stir in the chocolate chips.
- Using a cookie or small ice cream scoop, form cookies and drop on the cookie sheets. Place them 1 to 2 inches apart; there should be 15 cookies per tray. Lightly press each cookie down a tad with your fingers.
- Place the cookie dough in the freezer for about 15 minutes. Then bake in the oven for 8-10 minutes, until the cookies are golden brown. Remove from oven and let it sit on the tray for about 3 minutes, then transfer to a wire rack to cool.