I was introduced to Trader Joe's Cookie Butter a few weeks ago. Cookie butter has a peanut butter like consistency and tastes similar to cinnamon/gingerbread cookies. It it made from speculoos cookies. It is amazing. Personally, I like the crunchy cookie butter that has tiny bits of speculoos cookies throughout it.
I found a few different cookie recipes for cookie butter cookies but the first recipe I tried was ok but not as good as I knew it could be. This recipe hit the spot and I added chopped pecans to half of the batch and they turned out so well!! The cookies themselves are so soft that the pecans added a nice crunch. Both were fantastic though and may have entered my top 5 favorite cookies of all time list!
This recipe makes 2 dozen cookies.
1 C creamy or crunchy cookie butter (I used half of each!)
3/4 C brown sugar
1 1/2 TBSP vanilla
2 tsp cornstarch
1 1/2 tsp cinnamon
1 tsp baking soda
pinch of salt
3/4-1 C flour
1/3 C chopped pecan pieces
Cream together the cookie butter, brown sugar, egg, and vanilla for 2-3 minutes with a mixer.
Add in the cornstarch, cinnamon, baking soda, and salt.
Add 3/4 C of flour and mix the dough (without over mixing it). If it is still sticky on your fingers, gradually mix in the remaining flour until it is soft and not sticky.
Mix in the pecans (if desired).
Roll the cookie dough into 1 1/2" balls and place them on a plate.
Gently press down and slightly flatten the balls.
Cover the plate of cookies with plastic wrap.
Refrigerate the dough for 3 hours - overnight.
Preheat the oven to 350.
Lightly grease a cookie sheet.
Place the cookies about 2" apart on the cookie sheet.
Bake for 7-9 minutes until the cookies just start to look cooked in the middle.
Remove the cookies and let them cool for 1-2 minutes on the cookies sheet and then move them to a wire rack to cool completely.
This recipe is adapted slightly from www.averiecooks.com.