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Softbatch Cookie Butter Brown Sugar Cookies

Posted Sep 03 2013 12:28am

I can’t believe I didn’t have a recipe for Cookie Butter cookies on my site.

That’s fixed now. And there’s no butter and no white sugar in them.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at

I’ve got umpteen recipes using cookie butter , like  Cookie Butter Funfetti Triple Chip Bars  and  No-Bake Biscoff Marshmallow Chocolate Bars . But didn’t have cookies.

Most people tend to use  Trader Joe’s Cookie Butter  and  Biscoff Spread  interchangeably, myself included.

If you haven’t tried the stuff, crawl out from under your rock and prepare to eat the whole jar the day you buy it.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at

Cookie butter is made by grinding speculoos cookies (think slightly caramelized, buttery, cinnamon-heavy gingersnaps) into a butter-like spread, which has the consistency of thick peanut butter.

It’s spreadable cookies. And it’s out of this world good.

If you like gingersnaps, gingerbread, ginger, molasses, and cinnamon, Cookie Butter will be your BFF.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at

Biscoff is sold at many mainstream grocery stores and at big box retailers. I’ve even seen it at places like TJ Maxx and Marshall’s. Or just  order it . Or buy the TJ’s version if you’re near a TJs.

What better way to use spreadable cookies than to make cookies with it. Makes perfect sense to me.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at

I combined elements from two of my all-time favorite cookie recipes, Peanut Butter Chocolate Chunk Cookies  and  Soft Batch Dark Brown Sugar Coconut Oil Cookies .

There’s no butter used and no granulated sugar used. Only brown sugar is used and it keeps cookies so moist. Please don’t write to say that brown sugar is really just granulated with molasses. If I had a nickle. Oh boy.

They’re similar to the Softbatch Dark Brown Sugar Cookies in texture, thanks in part to not over-flouring the dough so they stay incredibly soft and moist, with a slight chewiness around the edges.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at

added   cornstarch  because  it keeps   cookies  and  crusts softer  and more tender . It’s really a miracle worker in baking and kept these cookies soft and supple.

The dough is fast and easy to make, and the batch size is very modest, at just a baker’s dozen. If you can’t trust yourself around a jar of Cookie Butter, you don’t need more than a dozen of these laying around either.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at

I always chill my dough because it results in cookies that are puffier and thicker. But for these cookies especially, chilling is mandatory.

I love  add-ins to the max  and was going to  trash them up  and add chopped cookies, like Biscoff cookies or TJ’s Bistro Biscuits, cinnamon graham crackers or  cinnamon chips , but I wanted the rich, flavorful dough to shine.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at

I’m no stranger to  brown sugar - based cookies  and these were wonderful. The brown sugar caramelizes, creating a rich, buttery cookie with hints of caramel and vanilla.

Combined with the cinnamon, ginger, and spices in the Cookie Butter, there’s so many comforting flavors and they’re some of my new favorites. Definitely perfect as fall and cooler weather sets in.

And I can check cookies-made-with-cookie-butter off my to-make list.

Softbatch Cookie Butter Brown Sugar Cookies - Easy Recipe at

Softbatch Cookie Butter Brown Sugar Cookies

Yield: about 13 cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 3+ hours, for dough chilling

1 large egg
1 cup creamy Cookie Butter or Biscoff Spread  (the recipe will work with peanut butter as a substitute but the flavor will be totally different)
3/4 cup light brown sugar, packed (dark brown may be substituted)
1 1/2 tablespoons vanilla extract (yes tablespoons, not teaspoons)
3/4 cup plus 2 tablespoons all-purpose flour (or up to 1 cup flour as necessary, see directions below)
2 teaspoons cornstarch
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
pinch salt, optional and to taste

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the egg, Cookie Butter, brown sugar, and vanilla on medium-high speed until light and fluffy, about 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 7 minutes may be necessary.
  2. Stop, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour (which is 1 cup minus 2 tablespoons), cornstarch, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix. The dough will be soft and on the oily side, but it should come together and not be sticky, tacky, or wet. If it is, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. Due to climate and variance in ingredients such as moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons.
  3. Using a medium 2-inch cookie scoop , form heaping two-tablespoon mounds (I made 13). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory.
  4. Preheat oven to 350F, line a baking sheet with a  Silpat , or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want Softbatch-sytle cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp while the oven preheated, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy, gooey centers). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
  5. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from Averie Cooks . All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Peanut Butter Chocolate Chunk Cookies (gluten-free) – No white sugar, no flour, no butter and some of my favorite peanut butter cookies ever

Peanut Butter Chocolate Chunk Cookies

Brown Sugar Maple Cookies from Averie Sunshine

Dark Chocolate Dark Brown Sugar Cookies - Recipe at

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies

  Sugar-Doodle Vanilla Cookies

Cookie Butter Funfetti Triple Chip Bars – One of my most popular recipes on Pinterest

Cookie Butter Brown Sugar Streusel Bars – Cookie butter, brown sugar, and streusel topping all rolled into an easy, fast, dense, chewy and robustly-flavored bar

Homemade Cookie Butter Peanut Butter at

All my  Cookie Butter Recipes here

Make sure to go enter the  $25 Amazon Gift Card Giveaway !

What’s your favorite way to eat Cookie Butter or Biscoff Spread (other than right off the spoon)?

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