Cookie Butter Cookies
Chewy and delicious, filled with the fun flavors of cookie butter and mini peanut butter cups!
You have heard me talk about my love for cookies before. Seriously though, this blog is on its way to being called Kiley’s Cookie Addiction! Anyways, these cookies are soft and chewy, with the plain ones having a delightful taste that is reminiscent of gingerbread. The peanut butter cups ones have the added peanut butter and chocolate to bring them to a whole new level! Once you try one, you are definitely going back for more :)
I first heard of cookie butter and mini peanut butter cups on some well-known blogs (Sally’s Baking Addiction and Averie Cooks). I was a bit reluctant to get them for a while, but I am so glad I finally caved in! Both of the products I used came from Trader Joes, and I highly recommend you try them. After reading about them so often, I decided to finally get them myself, and after trying each one separate I knew I needed to find a way to combine them together!
These cookies are great because you can keep in the peanut butter cups or leave them out, and both versions are excellent. I love the spiced and homey taste of the plain gingerbread ones, as well as the light and pleasantly surprising bits of chocolate and peanut butter in the peanut butter cup ones.
Everyone who tried these agreed: they are so good! An added bonus is that they do not get hard over time- I kept these in an airtight glass container and they remained fresh for days. As for your leftover peanut butter cups…well, you can always eat them by themselves (guilty as charged) or you can wait to see what else I’ll be creating with them soon!
Posted on 5/25/2014 by Kiley
Cookie Butter Cookies
Ingredients:
1 large egg
1 cup Cookie Butter
3/4 cup light brown sugar
2 teaspoons vanilla extract
1 1/2 cups flour
2 teaspoons cornstarch
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoons salt, optional
Chopped mini peanut butter cups (I used about 1 cup)
Directions:
In a large bowl, beat together the egg and cookie butter. Add in the brown sugar and beat until they are all combined. Add in the vanilla extract, beating to combine.
In a separate bowl, combine the flour, cornstarch, cinnamon, baking soda and optional salt.
Add the dry mixture to the cookie butter mixture in 2 additions, until all blended. If adding the peanut butter cups, add now and stir to incorporate into dough.
Let dough chill in the fridge at least one hour or overnight.
When ready, preheat the oven to 350 degrees and line baking sheets with parchment paper.
Scoop the cookie dough out and roll into balls, using about 2-3 teaspoons of dough per cookie ball.
Bake for 9-12 minutes, until the tops of the cookies are set. Remove from oven and let cool on wire rack.
Enjoy! Cookies will stay fresh and soft for about 5 days in an airtight container.
Recipe adapted from Averie Cooks. Photos and this recipe belong to Rooks to Cooks.
