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 degrees. 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 it 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.