Cookie Butter Cookies Recipe
This cookie butter cookies recipe is the perfect treat for someone that’s looking for a dessert that’s not overwhelmingly sweet. Tasty cookies with a twist. Enjoy the delicious taste of cookie butter in every bite.
This cookie butter cookies recipe is a special treat because of one special ingredient.
Cookie butter!
It stands out among all the other spreads with its unique flavor. Homemade cookie butter cookies always hit the spot.
Equipment for Cookie Butter Cookies
Here are the tools you need for this recipe.
Ingredients
This cookie dough includes simple ingredients that you can find in your pantry. These ingredients work together to create a tasty snack.
Room Temperature Butter: We want to stay away from cold butter for this cookie recipe. Cold butter prevents the cookies from baking evenly. Also, using cold butter makes the mixing process very difficult. For best results use room temperature butter.
One Whole Room Temperature Egg: The butter and egg need to be room temperature so that they can easily combine when making the cookie dough. The egg adds liquid and some of the proteins within the egg work as emulsifiers.
Equal Measurements of Brown and Granulated Sugar: Using equal measurements of brown and granulated sugar gives the cookies a balanced flavor.
Vanilla Extract: I tried baking these cookies with and without vanilla extract. Adding vanilla extract made a huge impact on the flavor profile of these cookie butter cookies.
Tips for success: Avoid using a fork to flatten the cookies. Using a fork causes the cookies to crumble into pieces when they come out of the oven.
How to Make Cookie Butter Cookies
Here are the instructions to make these cookies.
- Cream the Butter and Sugar
Cream the butter, brown sugar, and granulated sugar together with a stand mixer or electric mixer.
- Mix the Dry Ingredients
Use a large bowl to whisk the flour, baking soda, and salt together. Set this bowl aside for later.
- Add the Wet Ingredients
Add the cookie butter, vegetable shortening, vinegar, and vanilla extract to the butter mixture. Mix on low speed until well combined. The mixture should have a wet consistency.
- Add the Dry Ingredients
Add the flour mixture to the cookie dough and mix one last time on low speed. Don’t over mix! The cookie dough should be soft.
- Scoop the Cookie Dough
Finally, use a cookie scoop to place the cookie dough onto the baking sheets lined with parchment paper. Use your hands to roll the cookie dough into a round ball and place the balls of dough 2 inches apart.
Bake the cookies at 375 degrees Fahrenheit between 8 to 10 minutes. If you like your cookies to be golden brown bake them for 10 minutes in the oven.
Let the cookies rest for at least 5 minutes. Store extra cookies in an air tight container for up to 3 days.
Recipe FAQ
There’s no need to chill the cookie dough in the fridge before baking. These are basic drop cookies, so they are ready to go into the oven after making the cookie dough.
These cookies expand when they are baking in the oven. A small cookie scoop works the best for this recipe.
Once the cookies have completely cooled, store them in an airtight container at room temperature for up to 3 days.
Now that you’ve learned all about this cookie butter cookies recipe, you can finally start baking!
Cookie Butter Cookies
Equipment
- Cookie Scoop
- Sheet of Parchment Paper
- Mixing Bowls
- Measuring Cups and Spoons
- Cooling Rack
- Stand Mixer
Ingredients
- 8 tbsp unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup cookie butter
- ½ cup vegetable shortening
- 1 egg room temperature
- 1 tsp white vinegar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375℉.
- Line two large baking sheets with parchment paper.
- Use a stand mixer fitted with a paddle attachment to cream the butter, granulated sugar, and brown sugar together until completely combined.
- In a medium size bowl, whisk the flour, baking soda, and salt together. Set aside.
- Add the cookie butter, shortening, egg, and vinegar, and vanilla extract into the butter mixture. Use an electric mixer to stir until smooth and creamy.
- Beat the flour mixture in 3 additions.Don’t over mix.
- Use a cookie scoop to place the cookie dough onto the baking sheet. Leave at least 2 inches of space between the cookies.
- Bake the cookies for 10 minutes. Transfer the sheet of cookies onto a cooling rack after taking them out of the oven.
