Got some cookie butter left in that jar? What better way to use it up than to make actual cookies from that little jar of heaven? These cookies are soft, moist, and so simple to make. All you need is Cookie Butter of course - if you don’t have the Trader Joe’s version, you can opt for Biscoff spread instead (available at Waitrose!)
Time: 10mins prep, 8-9mins cooking time & 2+ hours chilling time
Yields: 13 cookies
Ingredients
- 1 cup of Creamy Cookie Butter/Biscoff Spread
- 1 Large egg
- 1 1/2 tablespoons vanilla extract (yes, you do need that much)
- 3/4 cup packed light brown sugar
- 3/4 cup Plain flour
- 2 teaspoons cornstarch
- 1 - 1 1/2 teaspoons cinnamon (depending on how much you like your cinnamon)
- 1 teaspoon baking powder
- Pinch of salt
Equipment
- Handmixer
- 1 mixing bowl
- Ice cream scoop
- Baking tray & greaseproof paper
Method
- Cream together the cookie butter, egg, vanilla and brown sugar together with a hand mixer on low speed. Make sure the mixture is properly creamed.
- Scrape the sides down, and add the dry ingredients. Use hand mixer on a low speed until incorporated. The dough shouldn’t my wet or sticky - it should be a tad oily but soft. If not, add a couple teaspoons of flour until it reaches this state.
- Cover the dough up and refrigerate for at least a few hours or preferably overnight!
- Preheat oven to gas mark 4/180c
- Line your baking tray with greaseproof paper and scoop balls of cookie dough on it leaving around 2-3 inches gap between them
- Cook for 8-9 minutes until they have browned slightly. Do not overcook otherwise the cookies will lose their soft chewiness. Take them out and let them cool on the tray for a few minutes before transferring to a rack.
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