Softbatch Cookie Butter Brown Sugar Cookies
"The cookies are very soft, with some slight chewiness, and are made using spreadable cookies, otherwise known as Cookie Butter or Biscoff Spread. It's sold in many grocery stores or online. There's no butter and no white sugar used. The brown sugar-based dough caramelizes while it bakes, creating a rich, buttery cookie with hints of caramel and vanilla. They're tender, moist, and if you like cinnamon, ginger, soft gingernaps, molasses, or Cookie Butter/Biscoff, these warm and comforting cookies will be your new favorites. Make cookies with your Cookie Butter rather than just eating it from the spoon...."
INGREDIENTS
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1 large egg
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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)
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3/4 cup light brown sugar, packed (dark brown may be substituted)
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1 1/2 tablespoons vanilla extract (yes tablespoons, not teaspoons)
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3/4 cup plus 2 tablespoons all-purpose flour (or up to 1 cup flour as necessary, see directions below)
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2 teaspoons cornstarch
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1 1/2 teaspoons cinnamon
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1 teaspoon baking soda
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pinch salt, optional and to taste
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