Saturday, December 15, 2012

Recipe: Cookie Butter Cookies!

Photo from Trader Joes
I win the love and affection of my neighbors by baking constantly and then shoving my baked goods at them. This does good things for me: our elderly next-door neighbor leaves us the NY Times crossword every morning in exchange for whatever chocolate goodies I bake up, and our neighbors across the hall rave about whatever I make send their way, which feeds my enlarged baking ego. It's a win all around.

Ian and I bundled the baby up this afternoon and took the train down to our local Trader Joe's to shop for the week. Someone had actually stacked jars of peanut butter in front of the TJ's cookie butter, but I was a dedicated (if not obsessive) hunter, and uncovered a precious jar so I could make some cookie butter cookies. (And, let's be honest, eat this stuff straight from the jar).

I know it sounds counter-intuitive. After all, isn't cookie butter made from... cookies? Yes, it is, so yes, these cookies are... cookie flavored. But I've been obsessed with making these cookies after uncovering a vegan cookies list on Food52 a few nights ago (which for the life of me, I cannot find to link to this evening, my apologies).

[Please note the gorgeous picture below isn't, mine. I did actually take pictures of my cookies, but of course cannot find my adapter to connect the camera to my computer]

Photo from

They are AMAZING, best served about 5 minutes out of the oven, when they're still soft and gooey.

Cookie Butter Cookies

Adapted from Have Cake, Will Travel

Makes approximately 24 cookies.
If you want a much crunchier cookie, reduce the soy/almond milk to 3-4 tablespoons.


2/3 cup Trader Joe's Speculoos Cookie Butter
1/2 cup sugar
1/2 brown sugar
1/4 tsp salt
1 tsp cinnamon
1 cup flour
1/2 tsp baking soda
6 Tbsp unsweetened soy/almond milk


Heat over to 350°F and line baking sheet with parchment paper.

Mix the cookie butter, both sugars, the salt and cinnamon in a large bowl until well combined. You may need to use your hands to get it smooth.

Sift the flour and baking soda over the cookie butter mixture, and combine. Again, you may have to use your hands here.

Add half the soy milk (3 Tbsp) and combine, then add the rest. The cookie dough will be thick. If it is still crumbling a little bit, add another tablespoon of your milk substitute.

Roll cookies into balls, about 1-inch in diameter (roughly a rounded tablespoon). Drop them a good 2 inches apart from each other the baking sheet. I was able to fit around eight on a cookie sheet at a time.

Bake for 10-11 minutes until the cookies have spread, cracked on top, and are starting to lightly brown.

No comments:

Post a Comment