betty's rich "cookie butter" cookies
A rich decadent butter cookie, laced with cookie butter spread (Biscoff). I've made these a number of times and they're fabulous as a lunch box filler and even better a fabulous gift. I love when people ask "what's in it?" Dough can be made the day before and rested in the fridge or as recommended, left for an hour prior to rolling into balls. Dough can be used immediately if you're stretched for time.
No Image
prep time
1 Hr 15 Min
cook time
10 Min
method
Bake
yield
makes about 40 - 50 depending on size
Ingredients
- - 1 cup butter
- - 1 cup brown sugar
- - 1 cup sugar
- - 1 cup cookie butter (biscoff spread) - smooth or crunchy
- - 2 eggs
- - 2 2/3 cups flour
- - 1 1/2 teaspoons baking soda
- - 1 teaspoon baking powder
- - 1 tablespoon vanilla extract
How To Make betty's rich "cookie butter" cookies
-
Step 1In a large bowl, cream together the butter and sugar. Add the cookie butter, vanilla and egg - beat again.
-
Step 2Add in the flour, soda and baking powder. Mix well. Allow dough to stand for a full hour.
-
Step 3Pre-heat oven to 180oC (375oF). Line baking sheets with baking paper. Roll the dough into cherry sized balls and gently push down flatten the top only. Allow spreading room.
-
Step 4Bake in prepared oven for 10-12 minutes, you want them golden on the edges. I actually like them crunchy and cook them a little longer (almost 14 minutes).
-
Step 5Cool on baking trays for 10 minutes and transfer to cooling racks. Cool completely and store for up to 3 -4 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Tag:
#For Kids
Diet:
Vegetarian
Diet:
Kosher
Diet:
Soy Free
Keyword:
#butter
Keyword:
#Christmas
Keyword:
#Vanilla
Keyword:
#biscoff spread
Keyword:
#speculaa spread
Method:
Bake
Ingredient:
Flour
Culture:
Dutch
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes